The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork Steak with Mushroom Stroganoff Sauce & Colcannon
It's classic pork and mash - with a 'mindful' upgrade. A creamy, paprika-spiced mushroom stroganoff sauce coats our free-range British pork steaks, pan-fried until golden. A mound of cabbage-flecked colcannon on the side to soak up the sauce. Sweet roasted carrots for more veggie goodness.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 3 garlic clove
- 1 savoy cabbage
- 1 onion
- 2 tsp smoked paprika
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 240g chestnut mushrooms
- 4 carrot
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 3 spring onion
- 600g potatoes
- 4 free-range pork loins
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
Nutritional Information
Calories: 660
Protein: 42g
Carbs: 50g
Fat: 33g
Pork Steak with Mushroom Stroganoff Sauce & Colcannon
It's classic pork and mash - with a 'mindful' upgrade. A creamy, paprika-spiced mushroom stroganoff sauce coats our free-range British pork steaks, pan-fried until golden. A mound of cabbage-flecked colcannon on the side to soak up the sauce. Sweet roasted carrots for more veggie goodness.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan, a peeler, a masher & a jug
Get the potatoes, carrots & cabbage on
- Roughly chop the potatoes into 2cm chunks (peel optional)
- Cut the carrots into 2cm discs
- Trim and thinly slice the cabbage
- Add all to the saucepan and simmer for 8-10 mins, until soft, then drain
Sizzle the pork
- Heat a large frying pan with 1 tsp oil on medium-high heat
- Season the pork with salt. Once the pan is hot, add the pork and cook for 4 mins per side, until golden brown then add 100ml water
- Continue to cook for 11 mins until cooked through
- Remove add set aside
Prep the veg
- Dissolve the stock in a jug with 300ml hot water. Finely chop or crush the garlic
- Thinly slice the spring onions and mushrooms
- Finely slice the onion
- Reheat the pork pan with 2 tsp oil on medium-high heat
- Add the onion and cook for 5 mins, until softened
Make the colcannon
- Return the drained potatoes, carrots and cabbage to the saucepan and mash with a pinch of salt and pepper
- Transfer half the cooked onion to the mashed colcannon, along with the spring onions and 50ml stock
- Mix to combine
- Season with salt and pepper
Make the stroganoff sauce & plate up
- Add the garlic, mushrooms to the pan with the remaining onion
- Cook for 5 mins, then add the paprika, cream, mustard, garlic and herb paste and remaining stock
- Simmer for 10 mins, then add the pork and toss to coat
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the pork alongside the colcannon. Pour the mushroom stroganoff on top
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