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.
Ingredients
250 g
Ground Pork
2 tbsp
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
460 g
Russet Potato
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
113 g
Baby Spinach
1 unit
Gala Apple
1 tbsp
Dijon Mustard
(Contains Mustard)
113 g
Mushrooms
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Worcestershire Sauce
1 unit
Chicken Broth Concentrate
Not included in your delivery
3.5 tbsp
Oil*
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Salt*
3 tbsp
Milk*
(Contains Milk)
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, 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 sauce to a medium bowl. Season with salt and pepper, then 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-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Cover and cook until golden-brown, 3-4 min per side. (TIP: It's okay if patties don't cook all the way through in this step!) Transfer patties to a plate.
While patties cook, quarter mushrooms. Core, then cut apple into 1/4-inch slices. Add vinegar, remaining Dijon, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
Return the same pan (from step 2) to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt and pepper. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Sprinkle Gravy Spice Blend over mushrooms, then stir until coated, 30 sec.
Gradually whisk 3/4 cup water (dbl for 4 ppl), broth concentrate and remaining Worcestershire sauce into the pan with mushrooms until combined. Return patties to the pan and bring gravy to a simmer. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, flipping patties halfway through, until cooked through, 4-5 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.
