Salisbury Steak w/Mushroom Gravy

This steak is so yummy and economical. I serve it with a Cauliflower puree that is a perfect way to get a veggie and potato all in one side! Both recipes are from Cooking Light.

Salisbury Steak w/Mushroom Gravy

Ingredients

1/3 cup grated onion, divided

1/2 teaspoon black pepper

1/4 teaspoon salt

2 garlic cloves, minced

1 pound ground sirloin

Cooking spray

1 tablespoon butter

8 ounces cremini mushrooms, quartered (I have used baby portabellas too.)

1/3 cup dry red wine

1 1/4 cups fat-free, lower-sodium beef broth

1 tablespoon all-purpose flour

1 teaspoon red wine vinegar

Preparation

1. Combine 1/4 cup onion, pepper, salt, garlic and beef. Shape into 4 (1/2 inch thick) patties. Heat a skillet over medium-high heat. Coat with cooking spray. Add patties; cook 3 minutes on each side or until browned. Remove and keep warm.

2. Melt butter in pan. Add mushrooms; saute 4 minutes. Stir in wine and remaining onion; cook 2 minutes. Combine broth and flour; add to pan, and bring to a boil. Cook 5 minutes or until thick. Add vinegar and patties to pan; cook 2 minutes. Note you are NOT reducing the heat as you want some of the liquid to cook down.

Serves 4 (serving size 1 steak and about 1/4 cup gravy) 192 calories

Cauliflower Puree

Ingredients

2 cups chopped cauliflower florets

1 cup cubed peeled Yukon gold potato

1 cup water

1/2 cup fat-free, lower-sodium chicken broth

1/2 teaspoon salt

1 1/2 tablespoon unsalted butter

1/8 teaspoon crushed red pepper

Preparation

1. Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.

2. Pour cauliflower mixture in a blender. Add 1/2 teaspoon salt, butter, and red pepper. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth.

I used a food processor and it works just as well. I usually don't add all the liquid at first as it can make it soupy. I add as a go along to get the consistency I want.

Serves 4 (serving size 1/2 cup puree) Calories - Low. Not sure how many calories, but this recipe was paired with Seared Scallops and the calorie count was 232 which included 4 scallops in addition to the puree.

The gravy is so good you may want to be sure to have some crusty bread with dinner so you can sop it all up!