Salisbury Steak with Cauliflower Mash
What you will need
SALISBURY STEAK
1 lb Ground Beef
1/2 cup Breadcrumbs
2 tsp Dry Mustard
1 tsp Worcestershire Sauce
1 Tbsp Ketchup
1 tsp Beef Bouillon
Salt, as needed
Black Pepper, as needed
1 Tbsp Unsalted Butter
GRAVY
2 cups Water
1 Tbsp Ketchup
2 tsp Beef Bouillon
1 tsp Worcestershire Sauce
1 tsp Cornstarch
Salt, as needed
Black Pepper, as needed
1 Onion
CAULIFLOWER MASH
1 head Cauliflower
1 bunch Chives
1 sprig Rosemary
4 Tbsp Unsalted Butter
5 oz. shredded Italian Blend Cheese
Salt, as needed
Black Pepper, as needed
(Nutritional facts 134 calories, 8.36 g fat, 5.46 g carbohydrates, 9.59 g protein, 31 mg cholesterol, 328 mg sodium)How to cook
1
2
Gather the ingredients.
FORM THE STEAK PATTIES
1
2
Place the ground beef in a large mixing bowl.
3
Add the breadcrumbs.
4
Add the dry mustard.
5
Add the worcestershire sauce.
6
Add the ketchup.
7
Add the bouillon.
8
Season as needed with salt and pepper.
9
Mix it all up until homogenous.
10
Divide the mixture into 4 portions of equal size. Shape the portions into rough patties.
PREPARE THE GRAVY INGREDIENTS
1
In a small mixing bowl, combine water and ketchup.
2
Add the bouillon.
3
Add the worcestershire sauce.
4
Stir in the cornstarch. Mix well. This is the broth that will form the gravy later in the recipe.
5
Halve the onion through the root and stem tips. Peel the halves and slice the onion thin.
PREPARE THE CAULIFLOWER INGRED
1
Slice the cauliflower into small chunks.
2
Gather the chives and slice them.
START COOKING
1
Melt the butter over medium heat in a heavy skillet.
2
Once the butter begins to bubble, add the beef patties to the skillet. Sear on both sides until crusty and brown. As the patties are cooked on both sides, transfer to a clean plate.
3
In the same pan, once the steaks have been removed, add the onions. Cook the onion, stirring frequently, until tender and beginning to brown.
4
Stir in the gravy mixture you mixed earlier. Bring to a simmer over medium heat, stirring frequently.
5
Return the steak patties to the gravy. Simmer, stirring often, until the gravy thickens to the desired consistency. Adjust seasoning if needed.
FOR THE CAULIFLOWER
1
Bring a pot of water to a boil with a sprig of rosemary.
2
Add the cauliflower to the boiling water. Cover and steam until cauliflower is tender (around 3-5 minutes).
3
Strain the cauliflower.
4
Remove the sprig of rosemary.
5
Transfer the blanched cauliflower into a large blender or food processor. Pulse to chop.
6
Stop the food processor to add the butter. Resume blending and continue, stopping to scrape down the sides of the food processor until the cauliflower is smooth.
7
Transfer the cauliflower puree to a large mixing bowl.
8
Add the shredded cheese and mix.
9
Add the chopped chives and mix well.
10
Season as needed with salt and black pepper.
11
Comments