Snuggle down, because it’s cold and wet out there. Time for a sausage ‘n’ starch dinner to both fill up and warm up.
This started, as many of my recipes do, from a single ingredient and spiralled out from there. Knorr sent onion gravy pots to try. You whisk a blob of jelly into simmering water and it creates a savoury sauce. The flavour is nice although it has a faint flour back note to it. Some years ago in New York I tried a creamed gravy and it was the business, so creme fraiche is a nod to that amazing condiment.
I paired it with pork and mushrooms to make a satisfying, meaty dinner. Onion gravy was always destined to go with Yorkshire pudding, so an onion-flavoured Yorkshire seemed to be the perfect partner.
If you’re looking for something to make you snuggle up of a brisk evening, this should tick the boxes. It’d be great with sausages too.
pork & mushrooms with onion yorkshires and creamed onion gravy
Ingredients
- Vegetable oil
- 2 eggs
- 2 tablespoons heaped flour
- Some milk
- 1 red onion sliced
- 2 pork loin steaks sliced
- 250 grams chestnut mushrooms sliced
- 1 leaves sprig thyme picked
- 1 Knorr onion gravy pot
- 1 tablespoon creme fraiche
Instructions
- Preheat the oven to 180C. Add a thin layer of oil to a casserole dish and pop in the oven to heat up.
- While the oil heats, whisk the eggs and flour together then add enough milk to make a gloopy batter. Season with a little salt and pepper.
- When the oil is smoking hot, add the onion slices and then the batter on top, then return to the oven for 20 - 25 mins until the pudding is puffed and browned.
- While the Yorkshire bakes, fry the pork, mushrooms and thyme together over a medium heat until the pork is cooked through and the mushrooms tender.
- As the pork finishes, make up the onion gravy as per the packet instructions and then whisk in the creme fraiche. Serve a slice of the Yorkshire pudding with the pork and mushroom mixture, with a helping of the creamed onion gravy.
