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Pork Salisbury Steak and Mash

Pork Salisbury Steak and Mash

with Mushroom Gravy and Green Salad

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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!

Tags:Family Friendly
Allergens:Milk/LaitSesame/SésameSoy/SojaWheat/BléMustard/MoutardeSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1000 kcal
Fat63 g
Saturated Fat22 g
Carbohydrate79 g
Sugar14 g
Dietary Fiber8 g
Protein35 g
Cholesterol130 mg
Sodium1430 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Potato Masher
Peeler
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.)

4

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.

5

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.

6

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.