SALISBURY STEAK WITH GRAVY

Last night, our meal was phenomenal! Salisbury Steak with Gravy has never tasted so delicious as my husband even went back for seconds :) Sometimes, I wonder who cooked our meal as I definitely didn't learn to cook like this and the spice it has is like nothing I've had before outside of a restaurant.  Thanks to Wildtree Freezer Meals, I'm breaking out of that shell into a world of great food...

I was introduced to Wildtree about 5 years ago and within the past year, I have really started to use their products more after I was introduced to a Freezer Meal workshop that was my intro into how to really use spices.  I was excited to try something new as I didn't really enjoy cooking and nothing even seemed to taste great as our menu seemed like a repeat week after week of unending dullness.  One workshop was all it took, I was hooked!  These meals weren't only great tasting, but they were easy to prepare.  As I try these recipes and even try out some other great recipes from the site at www.mywildtree.com/roses, I'll share what I find and hope you can enjoy some great new flavors as well!

Note that for my recipe may be slightly different than the one found at the website as I tend to modify for our family as we don't like onions very often, so many times we'll substitute some ingredients to make it edible for the whole family and I don't need to make multiple meals.

SALISBURY STEAK WITH GRAVY

In Your Freezer Bag 10a:
1 1/2 pounds lean ground beef (or ground turkey)
1/2 cup fresh spinach, finely chopped
1 egg
2 teaspoons Wildtree Rancher Steak Rub

In Your Freezer Bag 10b:
1 green onion, finely chopped (recipe calls for 1 red onion, sliced)
1 red bell pepper, sliced
4 ounces sliced mushrooms

Needed at Cooking Time:
1 tablespoon Wildtree Hickory Smoked Grapeseed Oil
3 tablespoons butter
1 cup beef broth
¼ cup milk (recipe calls for coconut milk)

Directions:
Thaw freezer bag completely before following the recipe. Preheat oven to 350 F. Form contents of freezer bag "10a" into 6 patties.  Heat Hickory Smoked Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat.  Sear patties for 4 minutes on each side.  Transfer patties into a 9 x 13 inch baking dish and place in the oven while making the gravy.  Lower heat to medium and melt butter.  Sauté contents of freezer bag "10b" for 7 minutes until tender.  Deglaze pan with beef broth and bring to a boil.  Stir in coconut milk and simmer for 10 minutes until sauce thickens. Add patties back to gravy, turning to coat.  Serve with green beans.