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Onion Gravy Pork Steaks

Onion Gravy Pork Steaks

with Irish Spinach, Broccoli and Potato Mash

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We’re getting lucky tonight! Steady – we’ve borrowed the luck of the Irish to bring you this Irish spinach, broccoli and potato mash with pork steak and a delicious, do-it-yourself onion gravy.

Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

800 g

potatoes

1 head

broccoli

2

brown onion

1 bag

baby spinach leaves

1 packet

pork loin steak

1 cube

beef stock

2

carrot

Not included in your delivery

olive oil

2 tbs

plain flour

(ContainsGluten)

1.25 cup

water

2 tbs

milk

(ContainsMilk)

2 tbs

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2030 kJ
Fat12.6 g
of which saturates5.2 g
Carbohydrate40.2 g
of which sugars8.7 g
Dietary Fibre0 g
Protein47.7 g
Cholesterol0 mg
Sodium535 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Aluminum Foil
Bowl
Lid
Saucepan
Strainer
Large Pan
Plate
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Peel and roughly chop the potato into 2 cm chunks. Roughly chop the broccoli (stalk and florets) into 2 cm chunks. Peel and slice the carrot into 0.5 cm discs. Thinly slice the brown onion. Roughly chop the baby spinach leaves.

2

Place the potato and the broccoli stalk in a large saucepan of cold water. Bring to the boil and cook for 10 minutes. Place a steamer basket or colander over the saucepan and add the broccoli florets and the carrot. Continue cooking for 3-5 minutes, or until the broccoli is tender and the potato is easily pierced with a knife. Place the broccoli florets and carrot in a bowl and cover with foil to keep warm. Drain the potato and broccoli stalk and return to the saucepan. Cover with a lid to keep warm.

3

While the vegetables are cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the pork loin steaks with a pinch of salt and pepper on each side. Once the oil is hot, add the pork and cook for 1-2 minutes on each side, or until lightly browned (the pork will continue cooking in step 4). Remove from the pan and set aside on a plate.

4

Heat a drizzle of olive oil in the same pan over a medium-high heat. Add the brown onion and cook for 4 minutes, or until softened. Add the plain flour and mix through the onion. Crumble in the beef stock cube and gradually pour in the water (check the ingredients list for the amount). Simmer for 3-5 minutes, stirring occasionally, until the gravy thickens. Place the pork steaks back into the gravy and simmer for 1 minute, or until cooked through. TIP: It's ok to serve pork slightly pink inside.

5

While the pork is simmering, add the baby spinach leaves, the milk, the butter and a good pinch of salt and pepper to the saucepan with the cooked potato and broccoli stalk. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm and set aside until ready to serve.

6

Divide the pork steaks, the steamed veggies and the spinach, broccoli and potato mash between plates. Spoon over the onion gravy.