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.
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.
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
10 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
1 tsp
Black Pepper
50 milliliter(s)
Water for the Sauce
20 grams
Butter
3 tbsp
Oil for Cooking
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 the steaks to the pan together. Brown the meat, 2-3 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat.
Reduce the heat to medium and fry your pork steaks 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 to the pan 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 steak widthways, then fan out on your plates alongside the mustard peas and greens. Pour the stroganoff sauce over the pork steaks. Sprinkle the parsley over everything.