Tenderize the pork steaks, but not too much, and roll them in the flour. Then fry in heated oil. When ready, remove the steaks and drain from the grease.
For the garnish, put the rice to boil and add the spices. The amount of water with the rice will be 1 1/2 cups once it is ready. Take it out, shape it into a ball and put it in the plate in which you'll be placing the cooked steaks and sauce.
For the sauce, put the butter in a deep pan along with a bit of the fat from the steaks, and then add the coarsely chopped mushrooms. Once stewed, add the instant soup, dissolved in 1 2/3 cups (400 ml) of water. Stir vigorously until you get a thick mixture.
Remove from the heat. Serve 2 rice balls with each steak, with the sauce poured on top or on the side, as you wish.