Peppered Pork Steak in Stroganoff Sauce

Once the steaks are browned, reduce the heat to medium and fry for an additional 6-8 mins, turning every few mins.

Once cooked, transfer to a plate to rest, loosely covered in foil. IMPORTANT: The pork is cooked when no longer pink in the middle.

Set the frying pan aside for later - no need to clean.

Meanwhile, peel and grate the garlic (or use a garlic press).

Destalk the cavolo nero and discard the stems (they’re too tough to eat). Thinly slice the leaves widthways. 

Return the frying pan to medium-high heat with a drizzle of oil.

Once hot, add the mushrooms and season with salt and pepper. Cook, stirring frequently, until starting to brown, 2-3 mins.

Add the garlic and smoked paprika, cook for 1 min. Stir in the chicken stock paste, water for the sauce (see pantry) and half the Dijon mustard. Reduce the heat to medium and simmer, 2-3 mins.

Stir through the soured cream, 1 min.

While the sauce cooks, heat another large frying pan on medium-high heat with a drizzle of oil.

Add the cavolo nero and the water for the greens (see pantry), then stir-fry the cavolo nero until starting to soften, 2-3 mins. Add in the peas, butter (see pantry) and remaining mustard. Pan-fry for a further 2-3 mins.

Once rested, slice the pork steaks widthways into 1cm thick slices.