Salisbury Pumpkin n Lentil steak

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat an oven to 180°C. Cut pumpkin into 25mm cubes, coat with oil and bake or fry for 25 minutes and until tender. Transfer to a bowl and mash to a coarse paste with the lentils, and remaining patty ingredients then shape into 4 patties and chill for 15 minutes.

Step 2

Heat a large pan over medium-high heat and then add oil. Brown both sides of the patties and then remove them from the pan.

Step 3

Keep the same pan and any juices from the patties and put over a medium-high heat. Add the mushrooms and onion and cook until onions are golden and excess mushroom liquid evaporates, about 10 minutes.

Step 4

Add garlic and butter. Cook for about 1 minute.

Step 5

Stir in the flour, cooking and stirring to remove lumps. Add about 1/2 – 1 cup of stock, whisking until incorporated.

Step 6

Increase heat to High. Slowly pour in the remaining broth and whisk until well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).

Step 7

Once gravy starts to boil, reduce heat to low. Stirring often, simmer until the gravy starts to thicken, about 5-10 minutes. Add the patties back into the gravy and cook until the steak patties are warmed through (usually about 5 minutes), stirring the gravy occasionally around the steaks. Taste for seasoning and add more salt & pepper, if desired.