Salisbury Steak

Salisbury Steak - An Updated Lighter Version

Salisbury steak just screams comfort food.  But the TV dinners in the freezer section, with their rubbery texture and flavorless mashed potatoes just don’t do it for me anymore.  In this updated version I’ve used lean beef patties that are simmered with veggies more reminiscent of a pot roast.  I like to sneak in the veggies anywhere I can.  In the side dish I’ve updated the old boring mashed potatoes with the additions of both cauliflower and peas.  The cauliflower with it’s lower calories and carbs enables you to have a much larger portion for the same amount of calories.  Once you taste this version you’ll never go back to the freezer section in search of this meal again. 

Ingredients for the Salisbury Steak:

·         1 lb 90% lean ground beef

·         1 onion, chopped into small pieces

·         10 mushrooms, sliced

·         1 carrot, chopped into small pieces

·         1 cup beef stock

·         ½ cup wine

·         ½ cup milk

·         cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp of water until smooth)

·         1 tbsp olive oil

·         salt and pepper to taste

Ingredients for the mashed Veggie Side Dish:

·         2 very large potatoes, cut into 1 inch chunks

·         ½ head of cauliflower, cut the same size as the potatoes

·         2 cloves of garlic, halved

·         3 tbsp butter

·         ½ cup of milk (you may not need it all)

·         1 cup frozen baby peas, defrosted

·         salt and pepper to taste

Video Tutorial: 

Instructions:

1.      Divide the beef into four equal parts then form each section into an oval shape and season liberally with salt and pepper to taste.

2.      Place the beef patties into a dry large nonstick skillet over a high heat and sear them for 3 minutes on the first side and two minutes on the second then remove them from the pan and set them aside. 

3.      Lower the heat to medium and add the onions, mushrooms, and carrots to the pan with a tablespoon of olive oil and sauté for 3-5 minutes scraping up the brown bits as you go.

4.      Add the wine and cook for 2 minutes then add the stock, milk, and cornstarch slurry to the pan and stir to combine. 

5.      Add the beef patties back into the pan and simmer for 15 minutes uncovered to reduce the sauce and then it’s ready to serve.

6.      For the mashed veggies, add the potatoes, cauliflower, and garlic to a pot of salted water and set it on high to bring it to a boil.  Once it reaches a boil reduce the heat and simmer for about twenty minutes or until the veggies are fork tender. 

7.      Drain the veggies and add the milk, butter and salt and pepper to taste.  Mash everything together until you’ve reached the desired consistency then stir in the peas and it’s ready to serve.

Notes:  When forming the Salisbury steak patties it’s best to depress the centers of each patty so that instead of puffing up in the center, they’ll be flatter when they cook.