Paleo Salisbury Steak with Mushroom, Onion Gravy and Root Vegetable Mash

Peel and chop the squash and cook it in a saucepan with boiling water until softened. Meanwhile, prepare the other ingredients: finely chop the garlic, slice the mushrooms, trim the green beans, thinly slice half the brown onion, and chop the other half.

In a bowl, combine the beef mince, chopped onion, onion powder, and garlic powder. Season the mixture with salt and pepper, then form it into patties.

Heat two frying pans over medium-high heat with a little olive oil in each. Add the sliced onions, garlic, and mushrooms to one pan, and the salisbury steak patties to the other. Cook the patties on both sides until browned and thoroughly cooked. Reduce the heat when the mushrooms have softened.

Stir the tomato paste into the mushroom mixture, followed by the coconut milk. Season the mushroom sauce with salt and pepper to taste. If needed, add a splash of water to achieve the desired consistency.

Remove the patties from their pan and transfer them to serving plates. Add the green beans to the same pan and cook briefly.

Drain the cooked squash and return it to the saucepan to mash. Distribute the mashed squash and green beans among the serving plates.

Top each salisbury steak with the mushroom sauce and serve. Please remember to monitor your cooking as times may vary. Enjoy your meal!