Smoky seared pork kassler steaks doused in a creamy mushroom, white wine, and cheese sauce, on a bed of fluffy white rice and sprinkled with fresh thyme. Yummy!
Pork Kassler & Mushroom Sauce
Pork Kassler & Mushroom Sauce
with fluffy basmati rice, plump peas & crème fraîche
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Button Mushrooms
- Creme Fraiche
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Italian-style Hard Cheese
- Onion
- Onions
- Peas
- Pork Kassler Loin Steak
- Vegetable Stock
- White Basmati Rice
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
FLUFF IT UP
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MAJESTIC MUSHROOMS
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste.
CREAMY SAUCE
Boil a kettle. Dilute the stock with 75ml of boiling water. Wipe down the pan, if necessary, and return to a medium heat with a drizzle of oil or a knob of butter. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and ¾ of the picked thyme, and fry for 1-2 minutes until fragrant, shifting constantly. Add the white wine and simmer for 1-2 minutes until almost all evaporated. Stir in the diluted stock, the crème fraîche and ½ the grated hard cheese. Reduce the heat and simmer for 2-3 minutes, stirring occasionally, until slightly reduced. Add the cooked mushrooms and the peas to the pan and stir until fully combined. Season to taste.
SEAR THE KASSLERS
Pat the pork kasslers dry with some paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the kasslers fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 2-3 minutes per side until cooked through.
GRAB YOUR KNIFE & PORK
Dish up the rice and top with the seared kassler. Pour over the creamy mushroom sauce and garnish with the remaining fresh thyme. Dive in, Chef!
White Basmati Rice - 75ml
Button Mushrooms - 65g
Vegetable Stock - 5ml
Onion - 1
Garlic Clove - 1
Fresh Thyme - 2g
White Wine - 50ml
Crème Fraîche - 40ml
Italian-style Hard Cheese - 10g
Peas - 50g
Pork Kassler Loin Steak - 180g
FLUFF IT UP
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MAJESTIC MUSHROOMS
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste.
CREAMY SAUCE
Boil a kettle. Dilute the stock with 100ml of boiling water. Wipe down the pan, if necessary, and return to a medium heat with a drizzle of oil or a knob of butter. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add the grated garlic and ¾ of the picked thyme, and fry for 1-2 minutes until fragrant, shifting constantly. Add the white wine and simmer for 1-2 minutes until almost all evaporated. Stir in the diluted stock, the crème fraîche and ½ the grated hard cheese. Reduce the heat and simmer for 2-3 minutes, stirring occasionally, until slightly reduced. Add the cooked mushrooms and the peas to the pan and stir until fully combined. Season to taste.
SEAR THE KASSLERS
Pat the pork kasslers dry with some paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the kasslers fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 2-3 minutes per side until cooked through.
GRAB YOUR KNIFE & PORK
Dish up the rice and top with the seared kasslers. Pour over the creamy mushroom sauce and garnish with the remaining fresh thyme. Dive in, Chef!
White Basmati Rice - 150ml
Button Mushrooms - 125g
Vegetable Stock - 10ml
Onion - 1
Garlic Clove - 1
Fresh Thyme - 4g
White Wine - 100ml
Crème Fraîche - 60ml
Italian-style Hard Cheese - 20g
Peas - 100g
Pork Kassler Loin Steak - 360g
FLUFF IT UP
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MAJESTIC MUSHROOMS
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the mushrooms for 4-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. Remove from the pan on completion and season to taste.
CREAMY SAUCE
Boil a kettle. Dilute the stock with 125ml of boiling water. Wipe down the pan, if necessary, and return to a medium heat with a drizzle of oil or a knob of butter. When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. Add the grated garlic and ¾ of the picked thyme, and fry for 1-2 minutes until fragrant, shifting constantly. Add the white wine and simmer for 1-2 minutes until almost all evaporated. Stir in the diluted stock, the crème fraîche and ½ the grated hard cheese. Reduce the heat and simmer for 4-5 minutes, stirring occasionally, until slightly reduced. Add the cooked mushrooms and the peas to the pan and stir until fully combined. Season to taste.
SEAR THE KASSLERS
Pat the pork kasslers dry with some paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the kasslers fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 2-3 minutes per side until cooked through.
GRAB YOUR KNIFE & PORK
Dish up the rice and top with the seared kasslers. Pour over the creamy mushroom sauce and garnish with the remaining fresh thyme. Dive in, Chef!
White Basmati Rice - 225ml
Button Mushrooms - 250g
Vegetable Stock - 15ml
Onions - 2
Garlic Cloves - 2
Fresh Thyme - 6g
White Wine - 150ml
Crème Fraîche - 80ml
Italian-style Hard Cheese - 30g
Peas - 150g
Pork Kassler Loin Steak - 540g
FLUFF IT UP
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MAJESTIC MUSHROOMS
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. Remove from the pan on completion and season to taste.
CREAMY SAUCE
Boil a kettle. Dilute the stock with 150ml of boiling water. Wipe down the pan, if necessary, and return to a medium heat with a drizzle of oil or a knob of butter. When hot, fry the diced onion for 8-9 minutes until soft and translucent, shifting occasionally. Add the grated garlic and ¾ of the picked thyme, and fry for 1-2 minutes until fragrant, shifting constantly. Add the white wine and simmer for 1-2 minutes until almost all evaporated. Stir in the diluted stock, the crème fraîche and ½ the grated hard cheese. Reduce the heat and simmer for/4-5 minutes, stirring occasionally, until slightly reduced. Add the cooked mushrooms and the peas to the pan and stir until fully combined. Season to taste.
SEAR THE KASSLERS
Pat the pork kasslers dry with some paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a pan over a medium-high with a drizzle of oil. When hot, sear the kasslers fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 2-3 minutes per side until cooked through.
GRAB YOUR KNIFE & PORK
Dish up the rice and top with the seared kasslers. Pour over the creamy mushroom sauce and garnish with the remaining fresh thyme. Dive in, Chef!
White Basmati Rice - 300ml
Button Mushrooms - 375g
Vegetable Stock - 20ml
Crème Fraîche - 125ml
Onions - 2
Garlic Cloves - 2
Fresh Thyme - 8g
White Wine - 200ml
Italian-style Hard Cheese - 40g
Peas - 200g
Pork Kassler Loin Steak - 720g
Woolies Products in this dish
