Why You Don't Need to Cut Out Your Favourite Foods to Lose Weight | Meal Prep Proof

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Boil the peeled potatoes in a large pot of cold, well-salted water for about 15 minutes, until a fork goes in easily. Drain well, then mash with the butter and warmed milk until smooth, and season to taste.
2. While the potatoes cook, season the steak with the paprika, onion powder, garlic powder, salt and black pepper.
3. Heat the olive oil in a large frying pan over high heat. Sear the steak in small batches for 1–2 minutes, turning occasionally, until browned. Don't crowd the pan. Set each batch aside.
4. Reduce the heat to medium. Melt the butter in the same pan, add the garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for another minute.
5. Whisk in the beef gravy granules, then the boiling water, until smooth. Simmer for 2–3 minutes until slightly thickened. Stir in the Worcestershire sauce and thickened cream, then season with salt and black pepper to taste.
6. Take the pan off the heat and gently fold the steak back into the sauce until just coated.
7. Divide the mashed potato among 5 meal prep containers, top with the steak and sauce, and garnish with parsley and cracked black pepper if using.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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