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Pork Salisbury Steak and Mash
with Mushroom Gravy and Green Salad
We're breaking with tradition and making this classic with ground pork. With mushroom gravy, creamy mash and a refreshing side salad, we've got the hearty and the healthy all covered in one dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
50 g
Shallot
2 tbsp
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten, Sulphites)
460 g
Russet Potato
1 unit
Beef Broth Concentrate
113 g
Arugula and Spinach Mix
1 unit
Gala Apple
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
Honey
1 tbsp
Dijon Mustard
(Contains Mustard)
113 g
Mushrooms
1 tbsp
White Wine Vinegar
(Contains Sulphites)
½ tbsp
Worcestershire Sauce
Not included in your delivery
2.33 tbsp
Oil*
3 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tsp
Salt*
3 tbsp
Milk*
(Contains Milk)
½ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Core and thinly slice apples into 1/4-inch pieces. Cut potatoes into 1/2-inch pieces. Peel and finely slice shallot. Quarter mushrooms.
Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the pot. Add 2 tbsp butter and 3 tbsp of milk (dbl both for 4 ppl), then mash together until creamy. Season with salt and pepper.
While potatoes boil, heat a large non-stick pan over medium-high heat. Add pork, breadcrumbs, 1 tsp Dijon (dbl for 4 ppl), half the Worcestershire (use all for 4 ppl) to a large bowl. Season with salt and pepper, then form into 2 patties (4 patties for 4 ppl). When hot, add 2 tsp oil (dbl for 4 ppl) and patties to the pan. Pan-fry, until golden-brown, 3-4 min per side. Transfer to a plate.
Return pan to heat. Add 2 tsp of oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally until mushrooms are golden, 2-3 min. Add shallots, and and cook until softened, 1-2 min. Season with salt and pepper. Reduce heat to medium, then add 1 tbsp butter (dbl for 4 ppl). When melted, sprinkle with flour and stir until mushrooms are coated, 1 min.
Add 3/4 cup of water (dbl for 4 ppl) and beef broth concentrate. Season with salt and pepper. Cook, stirring, until gravy starts to simmer, 1 min. Return patties to the pan and cook, stirring occasionally, until patties are cooked through, 3-4 min.** (TIP: Add water, a tablespoon at a time if the gravy reduces too much.)
Whisk together honey, remaining Dijon, white wine vinegar and 2 tbsp of oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add apples, arugula and spinach, then toss to coat. Divide potatoes and patties between plates and spoon mushroom gravy over top. Serve with salad alongside.
