Pork Salisbury Steaks
with Buttery Turnip Mash & Roasted Brussels
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
Classic Americana is on the table. Salisbury steak was created to promote dietary health during the Civil War. We’re making this enduring fave with ground pork, draped in buttery onion gravy spiked with sharp mustard. It comes with two veg, mashed and roasted, for retro vibes.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Onion (or shallot)
- 450g Turnips (or rutabaga)
- 300g Brussels sprouts
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
- 10g Zingy Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, cayenne pepper)
Contains: Eggs • Milk • Mustard • Sulphites
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
4 or 8 tbsp Butter
1 or 2 Eggs
Total Fat
51 g
Saturated Fat
22 g
Sodium
1350 mg
Total Carb
39 g
Sugars
16 g
Protein
36 g
Fibre
12 g
Preparation
Make the mash
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and medium-dice the turnips.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 3 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Roast the Brussels sprouts
- Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Prepare the patties
- Meanwhile, halve, peel and small-dice the onion.
- In a medium bowl, combine the pork, ½ the onion, 1 egg (double for 4 portions), the remaining spices and S&P.
- Form into 2 patties (double for 4 portions).
Cook the patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
- In the same pan, heat a drizzle of oil on medium-high.
- Add the remaining onion and sauté, scraping up any browned bits, 2 to 4 min., until fragrant.
- Add ¼ cup water, 1 tbsp butter (double both for 4 portions), the demi-glace, mustard and pepper.
- Cook, stirring often, 1 to 2 min., until thickened.
Plate your dish
- Divide the mash, Brussels sprouts and patties between your plates.
- Spoon the sauce over the patties. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
