Peppered Pork Steaks

Name: Peppered Pork Steaks with Stroganoff Sauce and Mustard Greens
Total time: 25 min
Yield: 2
Cuisine: Russian
Ingredients: 2 unit(s) British Pork Loin Steaks; 1 bunch(es) Flat Leaf Parsley; 1 unit(s) Garlic Clove**; 80 grams Sliced Mushrooms; 1 sachet(s) Mild Paprika; 5 grams Chicken Stock Paste; 15 grams Dijon Mustard; 150 grams Soured Cream; 100 grams Chopped Cavolo Nero; 120 grams Peas; 1 tsp Black Pepper; 50 milliliter(s) Water for the Sauce; 20 grams Butter; 3 tbsp Oil for Cooking

with Stroganoff Sauce and Mustard Greens

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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:

Lower Carb

•Keto

•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 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove**

80 grams

Sliced Mushrooms

1 sachet(s)

Mild Paprika

5 grams

Chicken Stock Paste

15 grams

Dijon Mustard

(Contains: Mustard, Sulphites)

150 grams

Soured Cream

(Contains: Milk)

100 grams

Chopped Cavolo Nero

120 grams

Peas

Not included in your delivery

1 tsp

Black Pepper

50 milliliter(s)

Water for the Sauce

20 grams

Butter

3 tbsp

Oil for Cooking

Nutritional information

Energy (kcal)611.2 kcal

Energy (kJ)2557.1 kJ

Fat42.5 g

of which saturates18 g

Carbohydrate16.6 g

of which sugars8.3 g

Dietary Fibre7 g

Protein43.6 g

Salt1.6 g

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

Utensils

•Pan

•Garlic Press

•Medium Pan

•Plate

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. IMPORTANT: The pork is cooked when no longer pink in the middle. Set the pan aside for later - no need to clean.

Meanwhile, roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

Heat the pan used for the pork on medium-high heat with a drizzle of oil. Add the mushrooms and season with salt and pepper. Cook, stirring frequently, until starting to brown, 2-3 mins. Add the garlic and paprika, cook for 1 more min. Stir in the chicken stock paste, water (see pantry) and half of the mustard. Reduce the heat to medium and simmer, 3-4 mins. During the last min, stir through the soured cream.

While the sauce cooks, heat another large frying pan on medium-high heat with a drizzle of oil. Add the cavolo nero. Add 1 tbsp of water per person and 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.

Slice your peppered pork steaks widthways and serve with the mustard greens alongside. Pour the stroganoff sauce over your pork, then sprinkle with parsley.