eCook Meal
Onion-Smothered Pork Steak
with emmental cheese & pumpkin mash
Think twice before you invite dinner guests for this meal, Chef, because there could be a tug-of-war at the table over this homemade onion gravy! Infused with thyme, garlic & beef stock, this lipsmacking liquid is sweet from the caramelised onion & creamy from the crème fraîche. Poured over a cheesy pork steak, and served with a bright pumpkin mash and garnished with nutty almonds.
Serving guide
Choose your portion size.
SOFT PUMPKIN
Place the pumpkin in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Turn the heat to medium and allow some of the moisture to cook out while adding a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
TOAST & BROWN
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan (with a lid) over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before seasoning.
THYME FOR THE GRAVY
Return the pan (with a lid) over medium heat with a drizzle of oil. When hot, add the Onions and thyme, and season. Allow to cook until the onions are slightly caramelised, 8-10 minutes. Add the mushrooms, garlic, and beef stock, and 150ml [300ml]|#7DA0D7 of water. Reduce the heat and allow to simmer until slightly reduced, 12-15 minutes.
CREAM & CHEESE
Stir through the crème fraîche. Return the Pork neck to the pan and top with emmental cheese. Cover with a lid, turn off the heat, and allow to rest for 2-3 minutes.
SAVOUR THE FLAVOUR
Bowl up your pumpkin mash, top with the Pork steak and onion gravy, sprinkle over the flaked Almonds and finish with fresh parsley. Well done, Chef.
SOFT PUMPKIN
Place the pumpkin in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Turn the heat to medium and allow some of the moisture to cook out while adding a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
TOAST & BROWN
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan (with a lid) over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before seasoning.
THYME FOR THE GRAVY
Return the pan (with a lid) over medium heat with a drizzle of oil. When hot, add the Onions and thyme, and season. Allow to cook until the onions are slightly caramelised, 8-10 minutes. Add the mushrooms, garlic, and beef stock, and 150ml [300ml]|#7DA0D7 of water. Reduce the heat and allow to simmer until slightly reduced, 12-15 minutes.
CREAM & CHEESE
Stir through the crème fraîche. Return the Pork neck to the pan and top with emmental cheese. Cover with a lid, turn off the heat, and allow to rest for 2-3 minutes.
SAVOUR THE FLAVOUR
Bowl up your pumpkin mash, top with the Pork steak and onion gravy, sprinkle over the flaked Almonds and finish with fresh parsley. Well done, Chef.
SOFT PUMPKIN
Place the pumpkin in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Turn the heat to medium and allow some of the moisture to cook out while adding a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
TOAST & BROWN
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan (with a lid) over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before seasoning.
THYME FOR THE GRAVY
Return the pan (with a lid) over medium heat with a drizzle of oil. When hot, add the Onions and thyme, and season. Allow to cook until the onions are slightly caramelised, 10-12 minutes. Add the mushrooms, garlic, and beef stock, and 450ml [600ml]|#7DA0D7 of water. Reduce the heat and allow to simmer until slightly reduced, 18-20 minutes.
CREAM & CHEESE
Stir through the crème fraîche. Return the Pork neck to the pan and top with emmental cheese. Cover with a lid, turn off the heat, and allow to rest for 4-6 minutes.
SAVOUR THE FLAVOUR
Bowl up your pumpkin mash, top with the Pork steak and onion gravy, sprinkle over the flaked Almonds and finish with fresh parsley. Well done, Chef.
SOFT PUMPKIN
Place the pumpkin in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Turn the heat to medium and allow some of the moisture to cook out while adding a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
TOAST & BROWN
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan (with a lid) over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before seasoning.
THYME FOR THE GRAVY
Return the pan (with a lid) over medium heat with a drizzle of oil. When hot, add the Onions and thyme, and season. Allow to cook until the onions are slightly caramelised, 10-12 minutes. Add the mushrooms, garlic, and beef stock, and 450ml [600ml]|#7DA0D7 of water. Reduce the heat and allow to simmer until slightly reduced, 18-20 minutes.
CREAM & CHEESE
Stir through the crème fraîche. Return the Pork neck to the pan and top with emmental cheese. Cover with a lid, turn off the heat, and allow to rest for 4-6 minutes.
SAVOUR THE FLAVOUR
Bowl up your pumpkin mash, top with the Pork steak and onion gravy, sprinkle over the flaked Almonds and finish with fresh parsley. Well done, Chef.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R299.47
for 4 servings · R74.87 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Pumpkin Chunks needs 800 gBulk Pumpkin 800 g 800 g at R49.99 · 100% of packR49.99
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Grated Emmental Cheese needs 120 gEmmental Cheese Avg 200 g 200 g at R100.10 · 60% of packR60.06
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Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Beef Stock Sachets needs 2Beef Stock Bones Avg 1 kg R49.99 · whole pack (size can't be divided)R49.99
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Button Mushrooms needs 250 gSliced Button Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Onions needs 4Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Dried Thyme
- Pork Neck Steak
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Onion-Smothered Pork Steak?
The preparation time for Onion-Smothered Pork Steak with emmental cheese & pumpkin mash is between 25 and 45 minutes.
What is the total time required to make Onion-Smothered Pork Steak with emmental cheese & pumpkin mash?
The total time required to make Onion-Smothered Pork Steak with emmental cheese & pumpkin mash is between 40 and 60 minutes.
How many servings does Onion-Smothered Pork Steak provide?
4 servings
What are the main ingredients in Onion-Smothered Pork Steak?
Almonds, Beef Stock Sachet, Beef Stock Sachets, Button Mushrooms, Creme Fraiche, Dried Thyme, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Emmental Cheese, Onion/s, Onions, Pork Neck Steak, Pumpkin Chunks
What is the nutritional information of Onion-Smothered Pork Steak?
Calories: 1411, Carbs: 46 grams, Fat: grams, Protein: 36.2 grams, Sugar: 17.1 grams, Salt: 2596 grams
How do I prepare Onion-Smothered Pork Steak?
THYME FOR THE GRAVY: Return the pan (with a lid) over medium heat with a drizzle of oil. When hot, add the onions and thyme, and season. Allow to cook until the onions are slightly caramelised, 8-10 minutes. Add the mushrooms, garlic, and beef stock, and 150ml [300ml]|#7DA0D7 of water. Reduce the heat and allow to simmer until slightly reduced, 12-15 minutes. SAVOUR THE FLAVOUR: Bowl up your pumpkin mash, top with the pork steak and onion gravy, sprinkle over the flaked almonds and finish with fresh parsley. Well done, Chef. CREAM & CHEESE: Stir through the crème fraîche. Return the pork neck to the pan and top with emmental cheese. Cover with a lid, turn off the heat, and allow to rest for 2-3 minutes. TOAST & BROWN: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan (with a lid) over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before seasoning. SOFT PUMPKIN: Place the pumpkin in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Turn the heat to medium and allow some of the moisture to cook out while adding a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
What should be prepared from my kitchen to make Onion-Smothered Pork Steak?
Almonds, Beef Stock Sachet, Beef Stock Sachets, Button Mushrooms, Creme Fraiche, Dried Thyme, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Emmental Cheese, Onion/s, Onions, Pork Neck Steak, Pumpkin Chunks
How many calories does Onion-Smothered Pork Steak have?
1411 calories
How much fat content does Onion-Smothered Pork Steak have?
grams