STEAKS WITH MUSHROOMS AND PEPPER SAUCE

 

STEAKS WITH MUSHROOMS AND PEPPER SAUCE

 

Serves 4

Approx. 3 Syns per serving, if using some of your HEX milk allowance ( 31.5ml out of your 350ml allowance when divided by 4)

800g sweet potatoes, peeled and cut into large chunks
4 tbsp. grated Parmesan - 8 Syns - definitely over-Synned this, just to be on the safe side! 
4 x 125g lean rump steaks, all visible fat removed
4 large flat mushrooms, stalks trimmed
300ml hot beef or vegetable stock
1 level tbsp. cornflour - 3 Syns
4 tsp. Worcestershire Sauce
1 tsp. ground black pepper

Cook the sweet potato until tender. Once drained, add the heated milk and Parmesan to the pan with the potatoes still in and mash until smooth.
Meanwhile, spray a large frying pan and the steaks and mushrooms with Frylight.
Add the steaks and mushrooms to the hot pan, once heated to medium/high. Cook for 2-3 minutes on each side or until cooked to your liking.
Transfer the steak and mushrooms to a heated plate and cover with foil to keep warm.
In a small bowl, mix the cornflour, Worcestershire Sauce and black pepper together and pour into the stock really slowly, making a thick paste first and mixing constantly so no lumps form.
Add this mixture to a small pan, heating over a low heat and stirring constantly until it thickens into a sauce consistency.
Serve with the sweet potato mash on heated plates, with the sauce poured over the steaks. Serve with your choice of fresh veg. Baby spinach goes well with this.