Salisbury Steak with Mushroom Gravy & Mashed Cauliflower

For my first recipe, I'd like to share one of my husband's favorites--Salisbury Steaks. This recipe originated from The Skinnytaste Cookbook (whose amazing recipes I use frequently), and has become a staple in our house. I like to serve it over my very own mashed cauliflower. Enjoy!

Ingredients:

• 1 1/2 tsp. olive oil
• 1/2 cup onion, chopped
• 1 lb. ground meat (this could be beef, bison, elk, etc.)
• 1/4 cup fine dried bread crumbs
• 1 large egg
• 2 cups low sodium beef broth
• 1/4 tsp. + 1/8 tsp. kosher salt
• 1/8 tsp. black pepper
• 2 Tbsp. flour
• 2 Tbsp. tomato paste
• 1 tsp. red wine vinegar
• 2 tsp. Worcestershire sauce
• 1/2 tsp. ground mustard
• 8 oz. baby bella mushrooms, sliced

Directions:

1. Heat a large, deep, non-stick skillet over medium heat. Add the oil and the onion and cook, stirring, until golden, approximately 5 minutes.
2. In a large bowl, combine half of the cooked onion, the ground meat, bread crumbs, egg, 1/8 cup beef stock, 1/4 tsp. salt, and black pepper. Form into oval patties that are about 3/4" thick. I usually get 4 patties out of 1 lb. of meat.
3. In a bowl, whisk together the flour and remaining 1 7/8 cups beef stock. Stir in 1/8 cup water, the remaining cooked onion, tomato paste, vinegar, Worcestershire sauce, and ground mustard.
4. Wipe down the skillet and heat over medium-high what. Cooke the patties until browned, 2-3 minutes per side. Transfer to a plate.
5. Add the mushrooms to the skillet, season with the remaining 1/8 tsp. salt and black pepper to taste, and cook, stirring, until slightly browned, 2-3 minutes.
6. Return the patties to the skillet and pour in the sauce. Reduce the heat to low, cover, and simmer, stirring occasionally, until the meat is tender, approximately 25 minutes.

Meanwhile, as the meat is simmering, begin the mashed cauliflower.

Ingredients:

• 1 head of cauliflower, chopped into florets
• 1/2 cup butter (I always use Amish butter)
• 2 tsp. garlic powder
• 2 1/2 Tbsp. heavy cream

Directions:

1. Place cauliflower florets in a large pot with just enough water to cover them. Bring to a boil, and cook until soft, approximately 20 minutes.
2. Place butter, garlic powder, and cream in a food processor.
3. Drain the cauliflower and add to the food processor.
4. Blend until smooth. If needed, add more cream 1/2 Tbsp. at a time until the desired texture is reached, but be careful as it does not take much to make the cauliflower runny. It should be thick like potatoes.

When all is done, place a heaping scoop of mashed cauliflower onto a plate, top it with a Salisbury Steak, and cover in gravy. Yum!