Gammon steaks with creamy leek, mushroom and mustard sauce
23rd February 2018I can’t remember the last time I had a gammon steak for dinner so when I saw that there were some on offer in the supermarket at the weekend I added them to my list.
And before you ask: yes, I always pick up the wee leaflet on my way out to see what’s going to be on offer the following week.
The gammon steaks I bought came with a cheesy butter that you’re supposed to melt on top once they’re cooked – but that seemed a bit plain to me. I wanted a tasty, creamy sauce.
The sauce that I made consists of soured cream, mushrooms, leek and mustard and really gives this classic dish a lift.
Heat a few sprays of 1 calorie cooking spray in a frying pan or a large saucepan and add the mushrooms. Fry over a high heat for 2-3 minutes. Drain off any excess liquid and set the mushrooms aside .
Spray the pan again and add the onion and leek. Fry over a medium heat for 8-10 minutes, so that they are soft but not browned.
At the same time, cook the potatoes in a pan of boiling water for around 15-18 minutes, or until they're cooked. Drain once they're done.
Preheat the grill to high or switch on your George Foreman. Heat the gammon steaks until they're cooked through. I put them on the George Foreman for 6 minutes.
Add the stock and mustard to the pan with the cooked leek and onion. Add the soured cream and mix well. Simmer for 1 minute. Add the cooked mushrooms back into the pan and season with some freshly ground black pepper.
While the sauce is finishing, cook the peas in some boiling water for 4 minutes and then drain.
Serve the gammon steaks with the sauce on top and the potatoes and peas on the side.
Ingredients
Directions
Heat a few sprays of 1 calorie cooking spray in a frying pan or a large saucepan and add the mushrooms. Fry over a high heat for 2-3 minutes. Drain off any excess liquid and set the mushrooms aside .
Spray the pan again and add the onion and leek. Fry over a medium heat for 8-10 minutes, so that they are soft but not browned.
At the same time, cook the potatoes in a pan of boiling water for around 15-18 minutes, or until they're cooked. Drain once they're done.
Preheat the grill to high or switch on your George Foreman. Heat the gammon steaks until they're cooked through. I put them on the George Foreman for 6 minutes.
Add the stock and mustard to the pan with the cooked leek and onion. Add the soured cream and mix well. Simmer for 1 minute. Add the cooked mushrooms back into the pan and season with some freshly ground black pepper.
While the sauce is finishing, cook the peas in some boiling water for 4 minutes and then drain.
Serve the gammon steaks with the sauce on top and the potatoes and peas on the side.
