Comfort food has been my theme the last couple of weeks. Here’s another comfort food for a cool fall night. This is one of my personal favorite meals and all keto / low carb of course. Thick juicy Salisbury steaks on a rich white cheddar and ranch seasoned cauliflower turnip mash. Topped with a savory beef and onion gravy with a side of steamed green beans. Browned the Salisbury patties and fried the onions on the Blackstone then finished in my huge cast iron skillet in the oven. Six lbs ground chuck, 2 cups almond flour, 1 cup powdered Parmesan, 1 cup dried minced onion, 4 eggs, 4 t garlic powder, 2 t salt and 2 t black pepper. Browned up on the Blackstone and then into cast iron getting ready for the oven Into the oven @ 350F for 25 minutes
4 medium onions quartered and sautéed. Sliced nice and thick so they don’t cook away. Set to the side when finished
Next up is the gravy. Didn’t get a lot of process pics. Generally 12 cups beef broth (I use Minors concentrate) , 1/2 cup no sugar added ketchup, 1/4 cup Worcestershire, S&P to taste. Bring to a boil , reduce to a simmer and cook down by roughly 25%. Turn off heat and add 8 oz of softened cream cheese. This is where you get the thickness without flour or cornstarch. Stir in and then hit with immersion blender until creamy. If you want thicker add xanthan gum. I used about 2/3 t. Add in the onions Note this made a bit to much liquid so I reserved about 4 cups prior to adding onion
Remove pan from oven and drain most of the grease. Pour gravy into the skillet with the Salisbury steaks. Pour in enough to cover them partially. You may have extra but hell you can never have to much gravy. This will freeze well too.
Out of the oven and onto a serving platter with some of them.
Served up with the mash and some green beans. I didn’t capture the mash process in pics. Basically two heads of cauliflower. I nuke the cut up pieces in the microwave with 1/2 cup water for 25 minutes. While that was doing I peeled , cubed and boiled 5 medium turnips until tender. All drained well, blotted out on towels to dry it well (don’t want a runny mash). Riced by hand then added 2 blocks softened cream cheese, about 12 oz. shredded sharp white cheddar and 2 packs of Hidden Valley ranch seasoning. Finish with an immersion blender until you get perfect creamy texture. Green beans were just steamed and then tossed with some olive oil, minced garlic and salt
Well that’s a wrap. Truly one of my top favorite meals of the year. Thanks for looking!
