No no. Not actual steak. Salisbury steak. And not even the way you think!
A couple of weeks ago I was in the mood for some hardcore comfort food. And I remembered Salisbury steaks lurking in the back of my mind. Now, it’s usually made with ground beef, beef stock, and mashed potatoes. Of course, I had to make it healthier.
Instead of ground beef, I used lean ground turkey. Instead of mashed potatoes, I made pureed cauliflower. What? A legitimate sub for mashed potatoes? Yes. I didn’t even tell my guinea pig that it was cauliflower. He thought it was mashed potatoes! Score one for me.
I do have to say, I made this cauliflower puree twice. One time without any potato at all, and one time with 2 little red potatoes. I think it made a big difference having the little bit of potato to make it creamy. AND it’s only 2 little potatoes for 4 servings. So you don’t have to feel guilty about it since you’re only having 1/4 of a potato, really. But feel free to leave it out if you really don’t want it! Leaving the skins on the potatoes give it extra color and nutrition.
So for all of you watching your waistlines (and those not!), I think you will really enjoy this recipe. It’s a classic that you won’t feel guilty about eating later!
Meanwhile, I’m still trying to recoup from the weekend…Feeling better so far but today I’m making some of my Greek quinoa for a light lunch. YUM!
Salisbury Steak with Cauliflower Puree
For the Salisbury Steak:
1 lb. lean ground turkey
2 tbsp. Worchestershire sauce (or soy sauce in a pinch)
1/3 c. breadcrumbs or panko breadcrumbs
1/2 small onion, grated
1 clove garlic, grated
1 tsp. salt
1/2 tsp. black pepper
For the Sauce:
8 oz. cremini mushrooms, sliced
1 large onion, sliced (plus the rest of the small onion)
1/2 c. white or red wine (whatever you have on hand)
2 c. low-sodium chicken stock
1 tbsp. Worchestershire sauce (or soy)
2 tbsp. whole-wheat or regular flour
Salt and pepper
For the Cauliflower Puree:
1 head of cauliflower, washed & cut into florets (or 4 c. precut/washed)
2 small red potatoes, scrubbed and cut in halves (optional)
6 sprigs thyme, removed from stems
2 tbsp. butter
1/2 c. nonfat milk (or milk of your choice)
1/2 c. reduced fat, shredded cheddar cheese (optional)
Salt and pepper to taste
Heat a large frying pan or dutch oven over medium-high heat with just a splash (about a tablespoon) of olive oil and swirl to coat the pan. The pan is hot enough when the olive oil looks wavy.
In a large mixing bowl, combine all the Salisbury Steak ingredients. Mix until combine. Form into a disc in the bottom of the bowl and score the turkey with your hand to create 4 even portions. Put your patties in the heated pan. Cook until each side is browned, about 3-4 minutes on each side. Set aside on a plate and turn the heat down to medium.
Add your white or red wine to the pan, scraping up the brown bits (these give a great depth of flavor, especially when you’re not using beef to make these!). Add onions and mushrooms, cook until tender, about 8-10 minutes. Pour in 1 3/4 cup of your chicken broth and the Worchestershire sauce or soy sauce. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the chicken broth starts to bubble. Mix together your flour and the remaining stock in a small bowl. Whisk until there are no lumps. Pour into the frying pan with the mushrooms and onions. Stir well. Add your turkey patties and cook through, about 10-15 minutes.
Meanwhile, in a large microwave safe bowl, add all of the cauliflower ingredients, except the cheese and salt and pepper. Cook on high for 5 minutes, uncovered. Stir and then cook in 2 minute intervals until the cauliflower is pierced with a fork easily (about 9-10 minutes total). Spoon mixture into your blender or food processor. Blend until smooth, adding more milk if necessary. Season with salt and pepper to taste. Spoon into serving bowl and stir in cheese (if using). Pop back into microwave for another 1.5 minutes.
To serve, place a spoonful of cauliflower puree onto the center of your plate, lay the patty partially on the puree, and spoon over the sauce with mushrooms and onions. Or just serve them side by side!