What are the main ingredients in One-Pan Smothered Kassler Steak?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk (optional)

What is the nutritional information of One-Pan Smothered Kassler Steak?

Calories: 587, Carbs: 50 grams, Fat: grams, Protein: 38.8 grams, Sugar: 15.7 grams, Salt: 2426 grams

How do I prepare One-Pan Smothered Kassler Steak?

PREP STEP: Boil the kettle. Dilute the stock & herb mix with 300ml of boiling water. Peel and finely slice the onion. Peel and grate the garlic clove. Drain and rinse the borlotti beans. Rinse, trim and halve the green beans. Finely shred the cabbage. Rinse, pick and chop the parsley. Roughly chop the cranberries. Set all aside. GOLDEN KASSLER: Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned but not fully cooked, 2-3 minutes per side. Remove and rest for 1-2 minutes. START THE SAUCE: Return the pan to medium heat with a drizzle of oil, if necessary. When hot, sauté the sliced onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic and sauté until fragrant, 30-60 seconds (shifting constantly). Stir through the cornflour and fry for 30-60 seconds, (shifting constantly). Gradually mix in the diluted stock mix and milk (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 6-8 minutes (stirring occasionally). CABBAGE & CRANBERRY SALAD: In a salad bowl, toss together the shredded cabbage, the chopped cranberries, ½ the chopped parsley, the vinegar, a drizzle of olive oil and seasoning. Set aside. BEAN DUO & STEAK: When the sauce has thickened, add in the halved green beans and simmer until al dente, 4-5 minutes. In the final 1-2 minutes, stir through the rinsed borlotti beans and the cooked kassler steak until heated through. Add a splash of milk or water to the sauce if it is too thick. Season and remove the pan from the heat. YOU KNOW WHAT TIME IT IS!: Serve up the kassler steak and generously smother in the creamy pan sauce. Pile the sweet cabbage salad on the side. Garnish it all with the remaining parsley. Tuck in, Chef!

What should be prepared from my kitchen to make One-Pan Smothered Kassler Steak?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk (optional)

One-Pan Smothered Kassler Steak

Name: One-Pan Smothered Kassler Steak
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Milk (optional)

Cabbage, cranberries, pork – an age-old love triangle. In a savoury sauce made from onions, garlic, green beans & borlotti beans, lies a perfectly tender and golden pan fried pork kassler steak. Sided with a tangy red cabbage & dried cranberry salad. Simply gorgeous.

One-Pan Smothered Kassler Steak

with a dried cranberry & cabbage salad

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Borlotti Beans
Cabbage
Cornflour
Dried Cranberries
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Beans
Low Fat Fresh Milk
Onion
Onions
Pork Kassler Loin Steak
Stock & Herb Mix
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Milk (optional)

Photo of One-Pan Smothered Kassler Steak

Serves 1

PREP STEP
Boil the kettle. Dilute the stock & herb mix with 150ml of boiling water. Peel and finely slice ½ the onion. Peel and grate the garlic clove. Drain and rinse the borlotti beans. Rinse, trim and halve the green beans. Finely shred the cabbage. Rinse, pick and chop the parsley. Roughly chop the cranberries. Set all aside.
GOLDEN KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned but not fully cooked, 2-3 minutes per side. Remove and rest for 1-2 minutes.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, sauté the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and sauté until fragrant, 30-60 seconds (shifting constantly). Stir through the cornflour and fry for 30-60 seconds, (shifting constantly). Gradually mix in the diluted stock mix and milk (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 6-8 minutes (stirring occasionally).
CABBAGE & CRANBERRY SALAD
In a salad bowl, toss together the shredded cabbage, the chopped cranberries, ½ the chopped parsley, the vinegar, a drizzle of olive oil and seasoning. Set aside.
BEAN DUO & STEAK
When the sauce has thickened, add in the halved green beans and simmer until al dente, 3-4 minutes. In the final 1-2 minutes, stir through the rinsed borlotti beans and the cooked kassler steak until heated through. Add a splash of milk or water to the sauce if it is too thick. Season and remove the pan from the heat.
YOU KNOW WHAT TIME IT IS!
Serve up the kassler steak and generously smother in the creamy pan sauce. Pile the sweet cabbage salad on the side. Garnish it all with the remaining parsley. Tuck in, Chef!

Stock & Herb Mix - 7,5ml
Onion - 1
Garlic Clove - 1
Borlotti Beans - 60g
Green Beans - 80g
Cabbage - 100g
Dried Cranberries - 10g
Fresh Parsley - 4g
Pork Kassler Loin Steak - 180g
Cornflour - 10ml
Low Fat Fresh Milk - 40ml
White Wine Vinegar - 10ml

Download the Recipe

Serves 2

PREP STEP
Boil the kettle. Dilute the stock & herb mix with 300ml of boiling water. Peel and finely slice the onion. Peel and grate the garlic clove. Drain and rinse the borlotti beans. Rinse, trim and halve the green beans. Finely shred the cabbage. Rinse, pick and chop the parsley. Roughly chop the cranberries. Set all aside.
GOLDEN KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned but not fully cooked, 2-3 minutes per side. Remove and rest for 1-2 minutes.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, sauté the sliced onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic and sauté until fragrant, 30-60 seconds (shifting constantly). Stir through the cornflour and fry for 30-60 seconds, (shifting constantly). Gradually mix in the diluted stock mix and milk (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 6-8 minutes (stirring occasionally).
CABBAGE & CRANBERRY SALAD
In a salad bowl, toss together the shredded cabbage, the chopped cranberries, ½ the chopped parsley, the vinegar, a drizzle of olive oil and seasoning. Set aside.
BEAN DUO & STEAK
When the sauce has thickened, add in the halved green beans and simmer until al dente, 4-5 minutes. In the final 1-2 minutes, stir through the rinsed borlotti beans and the cooked kassler steak until heated through. Add a splash of milk or water to the sauce if it is too thick. Season and remove the pan from the heat.
YOU KNOW WHAT TIME IT IS!
Serve up the kassler steak and generously smother in the creamy pan sauce. Pile the sweet cabbage salad on the side. Garnish it all with the remaining parsley. Tuck in, Chef!

Stock & Herb Mix - 15ml
Onion - 1
Garlic Clove - 1
Borlotti Beans - 120g
Green Beans - 160g
Cabbage - 200g
Dried Cranberries - 20g
Fresh Parsley - 8g
Pork Kassler Loin Steak - 360g
Cornflour - 20ml
Low Fat Fresh Milk - 85ml
White Wine Vinegar - 20ml

Download the Recipe

Serves 3

PREP STEP
Boil the kettle. Dilute the stock & herb mix with 450ml of boiling water. Peel and finely slice 1½ onions. Peel and grate the garlic cloves. Drain and rinse the borlotti beans. Rinse, trim and halve the green beans. Finely shred the cabbage. Rinse, pick and chop the parsley. Roughly chop the cranberries. Set all aside.
GOLDEN KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned but not fully cooked, 2-3 minutes per side. Remove and rest for 1-2 minutes.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, sauté the sliced onion until soft, 6-8 minutes (shifting occasionally). Add the grated garlic and sauté until fragrant, 30-60 seconds (shifting constantly). Stir through the cornflour and fry for 30-60 seconds, (shifting constantly). Gradually mix in the diluted stock mix and milk (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 8-10 minutes (stirring occasionally).
CABBAGE & CRANBERRY SALAD
In a salad bowl, toss together the shredded cabbage, the chopped cranberries, ½ the chopped parsley, the vinegar, a drizzle of olive oil and seasoning. Set aside.
BEAN DUO & STEAK
When the sauce has thickened, add in the halved green beans and simmer until al dente, 5-6 minutes. In the final 1-2 minutes, stir through the rinsed borlotti beans and the cooked kassler steak until heated through. Add a splash of milk or water to the sauce if it is too thick. Season and remove the pan from the heat.
YOU KNOW WHAT TIME IT IS!
Serve up the kassler steak and generously smother in the creamy pan sauce. Pile the sweet cabbage salad on the side. Garnish it all with the remaining parsley. Tuck in, Chef!

Stock & Herb Mix - 22,5ml
Onions - 2
Garlic Cloves - 2
Borlotti Beans - 180g
Green Beans - 240g
Cabbage - 300g
Dried Cranberries - 30g
Fresh Parsley - 12g
Pork Kassler Loin Steak - 540g
Cornflour - 30ml
Low Fat Fresh Milk - 125ml
White Wine Vinegar - 30ml

Download the Recipe

Serves 4

PREP STEP
Boil the kettle. Dilute the stock & herb mix with 600ml of boiling water. Peel and finely slice the onions. Peel and grate the garlic cloves. Drain and rinse the borlotti beans. Rinse, trim and halve the green beans. Finely shred the cabbage. Rinse, pick and chop the parsley. Roughly chop the cranberries. Set all aside.
GOLDEN KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned but not fully cooked, 2-3 minutes per side. Remove and rest for 1-2 minutes.
START THE SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, sauté the sliced onion until soft, 6-8 minutes (shifting occasionally). Add the grated garlic and sauté until fragrant, 30-60 seconds (shifting constantly). Stir through the cornflour and fry for 30-60 seconds, (shifting constantly). Gradually mix in the diluted stock mix and milk (stirring continuously to prevent lumps). Bring to a simmer and cook until thickened, 8-10 minutes (stirring occasionally).
CABBAGE & CRANBERRY SALAD
In a salad bowl, toss together the shredded cabbage, the chopped cranberries, ½ the chopped parsley, the vinegar, a drizzle of olive oil and seasoning. Set aside.
BEAN DUO & STEAK
When the sauce has thickened, add in the halved green beans and simmer until al dente, 6-7 minutes. In the final 1-2 minutes, stir through the rinsed borlotti beans and the cooked kassler steak until heated through. Add a splash of milk or water to the sauce if it is too thick. Season and remove the pan from the heat.
YOU KNOW WHAT TIME IT IS!
Serve up the kassler steak and generously smother in the creamy pan sauce. Pile the sweet cabbage salad on the side. Garnish it all with the remaining parsley. Tuck in, Chef!