Salisbury Steak with Caramelized Onion Gravy Parmesan Cauliflower and Buttery Peas

2 lb lean ground beef
1 Tbsp coarse-grain
Dijon mustard 1 tsp salt,
1 tsp pepper
1 large egg, lightly beaten
2 Tbsp olive oil
2 large red onions, thinly sliced
2 Tbsp tomato paste
1 tsp dried thyme
3 cups beef broth
1½ tsp cornstarch
1 large head cauliflower, cut into florets
2 Tbsp olive oil
2 Tbsp balsamic vinegar
½ cup shredded fresh Parmesan cheese
1 (12-oz) pkg frozen peas
2 Tbsp butter

Stir together ground beef, mustard, salt, and pepper in a large bowl; add egg, stirring to combine. Shape mixture into 6 patties. Heat a grill pan (or skillet) over medium-high heat; grill patties, 4 to 5 minutes per side or until no longer pink. Set aside, and keep warm. Meanwhile, heat oil in a large skillet over medium heat; add onions. Cover and cook 20 minutes, stirring occasionally, or until onion is tender. Uncover, increase heat to medium-high, and cook, stirring, until onions are very tender and caramel colored. Add tomato paste and thyme, stirring to combine. Add broth; bring to a boil, and cook 5 minutes. Sprinkle cornstarch over mixture, and cook, stirring, 1 minute or until gravy is thickened. Spoon gravy over patties.

Preheat oven to 450°F. Toss cauliflower with oil on a baking sheet. Bake 20 minutes. Drizzle with vinegar, and sprinkle with cheese. Bake 10 minutes longer or until cheese is lightly browned. Steam peas according to package directions; toss with butter, and season to taste with salt and pepper.

Click here to submit your review.

Submit your review
* Required Field

Sorry, comments are closed for this post.