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Healthy Homemade Salisbury Steak

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American


Healthy Homemade Salisbury Steak – a savory and delicious dish that is complete comfort food!!  Dairy-Free, Whole30, Paleo and Gluten-Free!




  • 4 whole carrots (peeled, cut into 34 inch chunks and then quartered)
  • 12oz green beans
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt

Salisbury Steak Patties:

  • 1 pound Country Natural Beef 80/20
  • 1 egg
  • 1/4 cup (heaping) sweet yellow onion, diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon almond flour
  • olive oil
  • 8oz mushrooms, sliced


  • 2 tablespoons ghee
  • 2 tablespoons tapioca flour
  • 2 cups beef broth
  • 1 teaspoon salt



  1. Preheat oven to 400 degrees F.
  2. Place carrots and green beans on parchment paper-lined cookie sheet.
  3. Drizzle with olive oil and massage into carrots and green beans.
  4. Sprinkle with salt.
  5. Roast for 18 minutes, tossing once halfway.

Salisbury Steak Patties:

  1. Combine ground beef, egg, onion, salt, pepper and almond flour into a medium mixing bowl. Mix well.
  2. Divide into 4 equal parts and form into balls. Gently press down to create 1/2 inch thick patties.
  3. Season with salt and pepper.
  4. Bring large cast iron skillet to medium-high heat and drizzle with olive oil; swirl to coat the pan.
  5. Once pan is hot, add patties. Cook 4-5 minutes per side, or until cooked through.
  6. Remove patties from pan and place on a plate; set aside. Do not clean out the pan.
  7. Add mushroom to pan and cook on medium heat for 4-5 minutes or until cooked down. Season with salt and pepper.
  8. Remove mushrooms from pan, placing on a plate, and set aside.  Do not clean out the pan.


  1. Ensure pan is on medium heat and add 2 tablespoons of ghee. Let melt.
  2. Add tapioca flour and use a whisk to fully combine.
  3. While you continue to whisk with one hand, slowly add the beef broth a little at time. It might look lumpy at first, but just continue whisking. If liquid starts to boil, turn down heat to keep it at a soft simmer. Continue whisking until you have added all of the beef broth and it starts to thicken. Add salt and continue whisking. Taste and add additional salt or pepper, to taste.

Finish and Serving:

  1. Add patties back into the gravy along with the mushrooms.
  2. Let simmer 3-5 minutes, whisking between the patties, as necessary to prevent lumps.
  3. Serve immediately with mashed potatoes.


  • What to serve with it: I served mashed potatoes (which are Whole30), but you could also do rice!
  • Gravy: The biggest tip for the gravy is to make sure you heat isn’t too high (it shouldn’t be boiling!) and to KEEP WHISKING! When you initially pour your beef broth into the pan it is going to look a little weird as it starts to mix with the tapioca/ghee mixture. Just keep whisking away and it will combine and thicken nicely!
  • Storage: This makes great leftovers! Just store in an airtight container and store in the refrigerator for up to 3-4 days.