Pork Salisbury Steak and Mash
with Mushroom Gravy and Green Salad
We're breaking with tradition and making this classic dish with ground pork to go alongside mushroom gravy, creamy mash and a refreshing side salad. It's hearty, tasty and balanced, all in one meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Pork
56 g
Yellow Onion
2 tbsp
Italian Breadcrumbs
(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé)460 g
Russet Potato
1 unit
Beef Broth Concentrate
113 g
Baby Spinach
1 unit
Gala Apple
1 tbsp
All-Purpose Flour
(ContainsWheat/Blé)1 tbsp
Honey
1 tbsp
Dijon Mustard
(ContainsMustard/Moutarde)113 g
Mushrooms
1 tbsp
White Wine Vinegar
(ContainsSulphites/Sulfite)1 tbsp
Worcestershire Sauce
Not included in your delivery
3.5 tbsp
Oil*
3 tbsp
Unsalted Butter*
(ContainsMilk/Lait)½ tsp
Salt*
3 tbsp
Milk*
(ContainsMilk/Lait)¼ tsp
Pepper*
Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (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 same pot, off heat. Mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper.
While potatoes cook, add pork, breadcrumbs, half the Dijon and half the Worcestershire to a large bowl. Season with salt and pepper, the combine. Form pork mixture into 2 equal-sized, 1-inch thick patties (4 patties for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until golden-brown, 4-5 min per side. (TIP: It's okay if patties don't cook all the way through in this step!) Transfer to a plate.
While patties cook, quarter mushrooms. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Core, then cut apple into 1/4-inch slices. Whisk together honey, remaining Dijon, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper, to taste. (NOTE: This is your vinaigrette.)
Return the same pan (from step 2) to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then onions and mushrooms. Cook, stirring occasionally, until veggies are golden, 3-4 min. Season with salt and pepper. Add 1 tbsp butter (dbl for 4 ppl), then swirl pan to melt. Sprinkle flour over veggies, then stir until coated, 1 min.
Slowly whisk in 3/4 cup water (dbl for 4 ppl), broth concentrate and remaining Worcestershire sauce to the pan with veggies until combined. Return patties to the pan and bring gravy to a simmer. Once simmering, cover and cook, stirring gravy occasionally and flipping patties halfway, until patties are cooked through, 3-4 min.** (TIP: Add water, 1 tbsp at a time, if the gravy reduces too much.) Season with salt and pepper, to taste.
Add apples and spinach to the large bowl with vinaigrette, then toss to combine. Divide mash and patties between plates, then spoon mushroom gravy over top. Serve salad alongside.