Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs. lean ground beef
  • 1/2 cup yellow onion, (finely diced)
  • 3 cloves garlic, (minced)
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. sea salt
  • 1 tbsp. olive oil
  • 1 lb cremini mushrooms, (quartered (approx. 15 mushrooms))
  • 3 tbsp. garbanzo bean flour
  • 1 3/4 cups low sodium beef broth
  • 11/2 tsp. red wine vinegar
  • 1 lb. red potatoes, (diced (approx. 1 lb))
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 2-4 tbsp. low sodium beef broth, (as needed, to thin)
  • 1 tsp. olive oil
  • 3 tbsp. yellow onion, (minced)
  • 4 cups peas ((fresh or frozen))
  • 1/4 sea salt
  • 1/4 tsp. ground black pepper

Instruction

  • Fill a large stock pot part way with water, and then bring to a boil over high heat.
  • Add washed red potatoes in a steamer basket, and steam for about 15 minutes, or until they are fork tender. Then, remove from the heat.  (If you don’t have a steamer basket, you could also add the potatoes to the water and just boil them - they lose a little bit of nutritional value to the water that way, but it’s another way to cook potatoes for sure.)
  • Place the cooked potatoes into a large mixing bowl and add sea salt and black pepper. Using a fork or a potato masher, mash everything together until it’s mostly smooth.  If you find the potatoes are just a little dry, you can add in some low sodium beef broth and then re-mix until you reach your desired consistency.  Set aside.
  • In a separate large mixing bowl, add the ground beef, finely diced yellow onion, sea salt, black pepper, and garlic, and mix together very well.
  • Using your hands, divide the beef mixture into 6 and then shape into 6 even patties, just like you would a burger patty.
  • Heat olive oil in a large skillet over medium-high heat. Add the patties and cook until well-browned on each side, about 4-6 minutes per side, until cooked through. Then, remove and set aside.
  • In the same pan, add the quartered mushrooms, and cook them until they start to cook down and become golden, about 4-6 minutes.
  • Now, sprinkle with garbanzo bean flour and then stir to incorporate until the flour disappears. The garbanzo bean flour will make the mixture start to thicken.
  • Add the beef broth and red wine vinegar to the mushrooms and stir to incorporate. Then, bring to a boil, and cook for about 5 minutes, or until thickened and looking like a luscious mushroom gravy.
  • Return the cooked patties to the mushroom gravy and cook for 3-4 more minutes to heat through. Remove from the heat and set aside.
  • To prepare the peas, heat olive oil over medium-high heat in a skillet.
  • Add minced yellow onion and cook until tender, about 4-5 minutes.  Add the peas (which can either be fresh or frozen), some sea salt, and black pepper. Then, cook for 4-6 minutes, until the peas are heated through. Remove from the heat to cool a bit.
  • Start by dividing the mashed potatoes evenly into the meal prep containers - it’ll be approximately 1/2 cup portions per meal. Next, add the sautéed peas to the other side of the container, which also happens to be about 1/2 cup portion. Add a salisbury steak patty on top, laying against the mashed potatoes, and then top with our dreamy, thick, and actually good for you mushroom gravy.