4

This recipe is gluten free, dairy free, paleo, Whole30, Slimming World and Weight Watchers friendly

  • Extra Easy – syn free per serving
  • Original/SP – syn free per serving (when served with speed foods of choice)
  • WW Smart Points – 3 per serving
  • Paleo/Whole30 – serve with veggies

*suitable for freezing

Ingredients

  • 500g/17.5oz of ground beef (mince)
  • 1 cup of leftover roasted cauliflower rice *click for recipe
  • ½ tsp of Worcestershire sauce
  • 1 tbs of tomato paste
  • 1 tsp of onion powder
  • ½ tsp of garlic powder
  • 200g/7oz of mushrooms
  • fresh chopped parsley
  • cooking oil spray
  • salt and black pepper

For the gravy:

  • 300g/10.5oz of red onion
  • 2 cloves of garlic, crushed
  • 1 tbs of tomato paste
  • 2 cups (480ml) of beef stock (or broth)
  • 2 cups (480ml) of chicken stock (or broth)
  • pinch of thyme
  • 1 tbs of balsamic vinegar
  • cooking oil spray

Instructions

  1. Spray a saucepan over a medium high heat with some cooking oil spray.
  2. Add the onion and fry until softened
  3. Add the garlic and fry for a further minute.
  4. Add the balsamic vinegar, and a little of the beef stock and reduce down till the onions are caramelized.
  5. Add in the tomato paste, thyme and remainder of the beef and chicken stock, bring to a boil, cover and simmer for 20 minutes.
  6. While the gravy is simmering, add the ground beef, cauliflower, Worcestershire sauce, tomato paste, onion powder, garlic powder, salt and black pepper and mix well to combine, then form into 4 equal sized patties. (oval shaped).
  7. Spray a large frying pan over a medium high heat with cooking oil spray, add the patties and lightly brown on each side, remove and set aside.
  8. Once the gravy has simmered for 20 mins, add to a blender and blend till smooth.
  9. Re spray the frying pan with cooking oil spray, add the mushrooms and fry until lightly browned.
  10. Then add in the gravy. Place the salisbury steaks carefully into the gravy and allow to simmer in the gravy for approx 10 minutes until cooked through and the gravy has reduced down and thickened.
  11. Serve sprinkled with some fresh chopped parsley and season as need with salt and black pepper. 
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