One of my favorite things to eat as a child was salisbury steak. Of course the only time I ate it was either at school for lunch or in a TV dinner. Sometime during college, I learned how to make it, but surprisingly I never made it that often. I heard it mentioned last week and decided that I would make a Paleo version of the recipe. It is seriously good. Like…I made this last Wednesday night for dinner and then made it again on Friday for lunch when one of my friends came over.
The portobello mushrooms in the gravy really add another layer of depth. Regular button mushrooms are fine; however, baby bellas will make all the difference. If you don’t use coconut milk (or don’t want to open a can just for a tablespoon), you can also use heavy cream, or just leave that part out. The milk/cream cuts the spicy bite of the pepper, so if you leave out the cream, cut back a bit on the pepper. Additionally, I use cashew meal in this because I had a bag open but my almond meal wasn’t open yet. You can use whatever nut meal you want to use–the texture and taste shouldn’t be affected by using almond, pecan, pistachio, or whatever nut meal.
Finally: this recipe calls for 73-80% lean ground beef. Do not try to go leaner than this. Don’t get some 85-95% lean beef…because then you will get all mad when they turn out like hockey pucks and you’ll leave me comments that say, “Lauren, you said these were good, but they’re nasty!” If you get anything leaner, these will turn out like dry, ground beef and onion flavored dog treats. But don’t give them to your dog…the onion could kill them.
Salisbury Steak (Whole30 Compliant)
1 pound ground beef (73-80% lean)
1/3 C finely diced onion
1/2 C cashew meal
1 tsp black pepper (divided)
1/2 tsp salt
1/2 tsp ground mustard
1/2 tsp onion powder
1/2 pound sliced baby bella mushrooms
2 C beef broth
1 Tbsp coconut milk (or heavy cream–heavy cream is not Whole30 compliant)
2 tsp arrowroot starch
1.- Preheat oven to 350. In large bowl, combine ground beef, onion, egg, cashew meal, salt, 1/2 tsp pepper, ground mustard, and onion powder.
2.- Form meat into 3-4 patties. Line baking sheet with foil and spray or grease very lightly. Put beef patties on baking sheet and bake for 25 minutes.
3.- In a saucepan on medium high heat, add broth, mushrooms, and 1/2 tsp pepper. Bring to a simmer, reduce heat to medium-low, and let simmer for 20 minutes. Leave the lid on for 5-6 minutes, but then remove the lid for the remainder of the simmering. Add 1 Tbsp coconut milk and allow broth to return to a simmer. Remove about 1/2 C of hot liquid to a small bowl. Whisk in arrowroot starch until broken up and well-combined. Return that liquid to the sauce pan and mix well, stirring until it thickens. Add salt and pepper to taste.
4.- Broil steaks for 2-3 minutes. Serve topped with gravy.