eCook Meal
Pork Kassler & Mushroom Sauce
with fluffy basmati rice, plump peas & crème fraîche
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pork Kassler & Mushroom Sauce?
The preparation time for Pork Kassler & Mushroom Sauce with fluffy basmati rice, plump peas & crème fraîche is between 15 and 30 minutes.
What is the total time required to make Pork Kassler & Mushroom Sauce with fluffy basmati rice, plump peas & crème fraîche?
The total time required to make Pork Kassler & Mushroom Sauce with fluffy basmati rice, plump peas & crème fraîche is between 40 and 60 minutes.
How many servings does Pork Kassler & Mushroom Sauce provide?
4 servings
What are the main ingredients in Pork Kassler & Mushroom Sauce?
Button Mushrooms, Creme Fraiche, Garlic, Grated Italian-style Hard Cheese, Onion, Pea, Pork Kassler Loin Steak, Thyme, Vegetable Stock, White Basmati Rice, White Wine
What is the nutritional information of Pork Kassler & Mushroom Sauce?
Calories: 898, Carbs: 75 grams, Fat: grams, Protein: 46 grams, Sugar: 9.5 grams, Salt: 2180 grams
How do I prepare Pork Kassler & Mushroom Sauce?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Pork Kassler & Mushroom Sauce?
Button Mushrooms, Creme Fraiche, Garlic, Grated Italian-style Hard Cheese, Onion, Pea, Pork Kassler Loin Steak, Thyme, Vegetable Stock, White Basmati Rice, White Wine
How many calories does Pork Kassler & Mushroom Sauce have?
898 calories
How much fat content does Pork Kassler & Mushroom Sauce have?
grams