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Salisbury Steak with Cauliflower Mash & Tomato-Onion Gravy
- 30 min
- 2–6 servings
- 648 kcal / serving
A comforting skillet meal where tender Salisbury steak sits beside creamy cauliflower mash, all topped with a mellow tomato-onion gravy. It comes together quickly for a weeknight dinner with simple pantry ingredients.
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Ingredients
- ½ medium headcauliflower
- 4 fl ozchicken or vegetable broth
- 1egg
- ¾ lblean ground beef
- 1 tbsptomato paste
- ½ mediumyellow onion
- eggs
- yellow onions
From the pantry: almond meal/flour, black pepper, butter, unsalted, Dijon mustard, onion powder, salt, soy sauce
Cookware
aluminum foil · chef's knife · colander · cutting board · hand or regular blender · measuring cups · measuring spoons · medium saucepan · mixing bowls · spatula · stainless steel or cast iron skillet · stirring spoon
Directions
- Boil a small amount of water in a pot, then add the cauliflower florets and cook until tender, about 10 minutes.
- In a bowl, mix the lean ground beef with one egg, almond meal, and the seasonings until just combined; shape into two patties about 1 inch thick.
- Heat a skillet over medium-high and melt a bit of butter to coat the bottom; add the patties and cook about 4–5 minutes per side until they are fully browned, then move them to a plate and cover.
- Drain the cauliflower and transfer to a blender with a pat of butter, salt, and pepper; blend until smooth and keep warm in a covered bowl.
- Peel and mince the onion.
- In the same skillet, melt more butter over medium heat and cook the onion until golden, about 4 minutes, scraping up any browned bits.
- Stir in the tomato paste, Dijon mustard, soy sauce, and broth; bring to a boil and then remove the pan from heat.
- Pour the onion mixture into a blender, add the liquid components, and blend until smooth; return to the skillet and warm slightly.
- To serve, divide the cauliflower mash and Salisbury steak between plates, then spoon the gravy over the steaks and mash.
Two tips
- Make-ahead: refrigerate the cauliflower mash and patties separately for up to 1 day and reheat before serving.
- Serving idea: drizzle the gravy over roasted broccoli to stretch the sauce with extra greens.
Nutrition per serving
- Calories
- 648 kcal
- Protein
- 41 g
- Carbs
- 15 g
- Fat
- 48 g
- Fiber
- 5 g
- Sodium
- 217 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.