SALISBURY STEAK
Salisbury steak isn’t steak at all – it’s generously sized beef patties simmered in a flavoursome mushroom gravy. Yum!
I’ve added cauliflower mash rather than potato mash to make this a lower carb meal. If you prefer, you could do a mixture of both.
When you add up the mushrooms and onions in the sauce, the cauliflower in the mash and the beans on the side, this is actually a really veggie packed meal!
SALISBURY STEAK
Salisbury steak isn’t steak at all - it’s generously sized beef patties simmered in a flavoursome mushroom gravy. I’ve added cauliflower mash and green beans to make this a low carb meal.
Ingredients
BEEF PATTIES
- 1 egg
- 2 Tbsp tomato sauce/ketchup
- 3 tsp wholegrain mustard
- 1/2 tsp Worcestershire sauce
- 1/2 cup panko breadcrumbs (50g)
- 1 tsp garlic powder
- 1 beef stock cube
- 500 g prime beef mince (1lb 2oz)
- 1 tsp olive oil
MUSHROOM GRAVY
- 250 g button mushrooms (8.8oz)
- 1 small brown onion
- 25 g butter (0.9oz)
- 2 1/2 Tbsp plain flour
- 2 cups beef stock (500ml)
- 1/3 cup water (80ml)
- 3 tsp wholegrain mustard
- 2 tsp Worcestershire sauce
- 1 tsp Italian herbs
MASH AND BEANS
- 1 cauliflower
- 2 tsp chicken stock powder
- 250 g green beans (8.8oz)
- 20 g butter (0.7oz)
- 2 Tbsp lite sour cream
- 1/4 cup finely grated parmesan (23g)
Instructions
MAKE BEEF PATTIES
Whisk egg with a fork in a large bowl. Whisk in tomato sauce, mustard and Worcestershire sauce, then add breadcrumbs, garlic powder and crumbled stock cube. Season well with salt and pepper. Leave for a couple of minutes, to allow breadcrumbs to soften. Mix in mince, then shape mixture into 4 oval patties.
PREPARE OTHER INGREDIENTS
Slice mushrooms and cut onion into thin half rings. Trim cauliflower into florets and place in a large saucepan, adding enough water to cover cauliflower.
COOK PATTIES
Heat oil in a large frying pan on high. Add patties and sear on both sides until browned (they don’t need to be cooked through). Remove from pan onto a plate.
MAKE MUSHROOM GRAVY
Reduce heat to medium and add butter to pan. Once melted, stir in mushrooms and onion and cook for 3-4 minutes, until soft. Stir in flour, cook for 1 minute. Add stock, water, mustard, Worcestershire sauce and herbs. Bring to a simmer, then return patties to pan. Leave to cook for 15 minutes, until patties are cooked through and sauce has thickened into a gravy (you can add more water if required). Season to taste with salt and pepper.
COOK MASH AND BEANS
While sauce simmers, bring saucepan of cauliflower to a boil. Stir in stock powder and boil for 12 minutes.
Trim ends off beans and place in a microwave-safe dish. Microwave for 1-2 minutes, until just tender.
Drain cauliflower well, then add butter, sour cream and parmesan. Mash or puree with a stick blender until fairly smooth. Season to taste with salt and pepper.
SERVE
Divide mash between warmed serving plates. Top with patties and gravy and serve with beans on the side.
Recipe Notes
WINE MATCH: A Pinot Noir.
GLUTEN-FREE OPTION: Make sure tomato sauce is gluten-free. Use gluten-free Worcestershire sauce, panko breadcrumbs and stock cube. Replace flour with plain gluten-free flour or cornflour. Use gluten-free stock and stock powder.
INGREDIENT SWAPS / NOTES: You can use liquid beef stock or replace with 2 beef stock cubes and 2 cups boiling water. If you don’t like the idea of mash made completely from cauliflower, use half a cauliflower instead and add 400g / 14oz potatoes (they will need to be simmered for 8 minutes before the cauliflower is added).
STORING AND REHEATING: Store individual portions in containers in the fridge and reheat in the microwave until piping hot.
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