Low-carb Salisbury steak with quick mash
- 1 lb 450 g cauliflower, cut into florets
- 1 tbsp 1 tbsp olive oil
- salt and pepper, to taste
- 1½ lbs 650 g ground beef
- 2 tsp 2 tsp onion powder
- 1 1 egg yolkegg yolks
- 2 tbsp 2 tbsp
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp ground black pepper
- 1 tbsp 1 tbsp ghee or butter
- 2 tbsp 2 tbsp ghee or butter
- 1 (4 oz.) 1 (110 g) , roughly chopped, roughly chopped
- 1 tbsp 1 tbsp
- 1 tbsp 1 tbsp Dijon mustard
- 1 tbsp 1 tbsp coconut aminos
- 1 cup 240 ml or chicken stock
- Place cauliflower florets in a steamer or boil them in salted water for about 10 minutes.
- Remove from the heat, drain, and place in a blender or a food processor with the olive oil. Season with salt and pepper to taste. Process until smooth, set aside, and keep warm.
- In a bowl, combine the beef, onion powder, egg yolk, coconut flour, salt, and pepper.
- Using your hands, create 3" (7 cm) patties, about 4.8 oz (135 g) from the mixture.
- Grease a large skillet with ghee or butter. Once hot, add the burgers. Reduce the heat to medium and cook for about 3 minutes on each side. Do not flip the patties too soon or they will stick to the pan. When done, set aside and keep warm.
- Add the ghee to the pan in which you cooked the patties. Add the onion and cook over medium heat for about 7 minutes, or until lightly browned and fragrant.
- Add the tomato paste, mustard, and coconut aminos, and cook for 1 minute.
- Pour in the bone broth, bring to a boil, then remove from the heat. Let the gravy cool down for a few minutes, then pour into a blender and process until smooth.
- Serve the cauliflower mash with the patties and pour the gravy on top.
Store the patties and cauliflower mash in separate containers in the fridge for up to four days.
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