Peppered Pork Steak in Stroganoff Sauce

Name: Peppered Pork Steak in Stroganoff Sauce with Buttery Mustard Cavolo Nero
Total time: 25 min
Yield: 2
Cuisine: Russian
Ingredients: 2 unit(s) British Pork Loin Steaks; 1 unit(s) Garlic Clove**; 100 grams Cavolo Nero; 80 grams Sliced Mushrooms; 1 sachet(s) Smoked Paprika; 10 grams Chicken Stock Paste; 10 grams Dijon Mustard; 150 grams Soured Cream; 120 grams Peas; 1 tsp Black Pepper; 50 milliliter(s) Water for the Sauce; 2 tbsp Water for the Greens; 20 grams Butter; 3 tbsp Oil for Cooking

with Buttery Mustard Cavolo Nero

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Whether you're giving keto a go for the first time, or have been following it for a while, this recipe fits the bill. Simple to cook and full of flavour, it's bound to become a favourite in no time.

Tags:

Keto

•Lower Carb

•High Protein

Allergens:

Mustard

•Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

British Pork Loin Steaks

1 unit(s)

Garlic Clove**

100 grams

Cavolo Nero

80 grams

Sliced Mushrooms

1 sachet(s)

Smoked Paprika

10 grams

Chicken Stock Paste

10 grams

Dijon Mustard

(Contains: Mustard, Sulphites)

150 grams

Soured Cream

(Contains: Milk)

120 grams

Peas

Not included in your delivery

1 tsp

Black Pepper

50 milliliter(s)

Water for the Sauce

2 tbsp

Water for the Greens

20 grams

Butter

3 tbsp

Oil for Cooking

Nutritional information

Energy (kcal)619 kcal

Energy (kJ)2590 kJ

Fat42.9 g

of which saturates18 g

Carbohydrate17.8 g

of which sugars8.4 g

Dietary Fibre7.3 g

Protein43.8 g

Salt1.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Garlic Press

•Large Frying Pan

Instructions

Heat a large frying pan on medium-high heat with a drizzle of oil. Season the pork with salt.

Once hot, render the pork fat, one steak at a time, by carefully pressing the streak of fat against the base of the pan until browned, 2-3 mins. Remove from the pan and repeat with the other steak(s).

Coat the steaks with black pepper (see pantry) on either side and return them to the pan together. Brown the meat, 2-3 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat.

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 and cover to keep warm. 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 Dijon mustard. Pan-fry for a further 2-3 mins.

Slice the pork steaks widthways into 1cm thick slices.