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
sea salt

    Must be received and stored frozen (up to 6 months). May be held refrigerated up to 3 days prior to reheating and consumption.

    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).