Creamy Gravy-Smothered Steaks
with Potato-Squash Mash and Roasted Veggies
.
Tags:
Very High Fibre
•No Extra Cost
•New
Allergens:
Milk
•Soy
•Wheat
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preparation Time30 minutes
Cooking Time6 minutes
DifficultyEasy
Ingredients
serving amount
285 g
Top Sirloin Steak
2 unit(s)
Russet Potato
170 g
Butternut Squash, cubes
170 g
Brussels Sprouts
113 g
Mushrooms
7 g
Chives
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 mL
Cream
(Contains: Milk)
1 unit(s)
Beef Broth Concentrate
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Calories870 kcal
Fat45 g
Saturated Fat21 g
Carbohydrate70 g
Sugar10 g
Dietary Fiber9 g
Protein48 g
Cholesterol150 mg
Sodium1030 mg
Trans Fat1 g
Potassium2350 mg
Calcium225 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove and discard outer leaves, then trim and discard stems of Brussels sprouts. Halve Brussels sprouts (if larger, quarter them).
- Quarter mushrooms.
- On a parchment-lined baking sheet, toss together Brussels sprouts and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Add 1 tsp (2 tsp) water to the baking sheet.
- Roast Brussels sprouts in the bottom of the oven for 4-5 min, then remove from the oven.
- To the same baking sheet, add 1/2 tbsp (1 tbsp) oil and mushrooms, then return to the oven for 10-12 min. Season with salt and pepper.
2
- Meanwhile, remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, squash, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high.
- Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes and squash to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter and Parmesan into mixture until creamy. Season with salt and pepper.
3
- While potatoes and squash boil, pat steaks dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. (NOTE: Steaks will finish cooking in step 4.)
- Remove from heat and transfer steaks to an unlined baking sheet.
4
- Roast steaks in the middle of the oven 5-8 min, or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate.
- Loosely cover with foil and set aside to rest for 2-3 min.
5
- Reheat the same pan (from step 3) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil and Gravy Spice Blend. Cook for 1 min, stirring often, until fragrant.
- Add broth concentrate, cream and 1 cup (2 cups) water. Bring to a simmer. Cook for 1-2 min, stirring often, until gravy thickens slightly.
6
- Thinly slice chives.
- Thinly slice steaks.
- To the pan with gravy, add any steak resting juices. Stir to combine.
- Divide steak, veggies and mash between plates.
- Spoon creamy gravy over steak.
- Sprinkle chives over potato-squash mash.
