Bison Salisbury Steak with Mushroom Gravy and Onion Confit Cauliflower Mash


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A time-honored comfort food classic has gone AIP! Salisbury steak has been a classic comfort food dish for many years. Traditionally made with ground beef, Chef Ann developed this recipe using bison, which is leaner than beef. Topped with a delicious AIP mushroom gravy served with a side of "Onion Confit Cauliflower Mash" that are out of this world good. So full of flavor they will leave you wanting more.

grass fed bison
24 hour beef bone broth
organic parsley
extra virgin olive oil
coconut aminos (coconut tree sap, sea salt)
sea salt
arrowroot powder

    Must be received and stored frozen until “use-by” date.

    Thawing and reheating instructions:  Remove container from the freezer and defrost overnight in the refrigerator.  Oven: Preheat oven to 350°F. Remove film from the container, cover with foil, and place in the oven on a sheet tray. Reheat 20 to 30 minutes until hot all the way through (155°F). Microwave: Pull back film on both sides of the tray to vent. Reheat in microwave 3-4 minutes until hot (155°F).

    **Our trays are not toaster oven safe.**