Healthy Homemade Salisbury Steak
Healthy Homemade Salisbury Steak - a savory and delicious dish that is complete comfort food!! Dairy-Free, Whole30, Paleo and Gluten-Free!
Ingredients
- 4 whole carrots peeled, cut into 3-4 inch chunks and then quartered
- 12 ounces green beans trimmed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 pound ground beef 80/20
- 1 egg
- ¼ cup sweet yellow onion diced
- 1 tablespoon almond flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- extra virgin olive oil
- 8 ounces mushrooms sliced
- 2 tablespoons ghee
- 2 tablespoons tapioca flour
- 2 cups beef broth
- 1 teaspoon kosher salt
Serving Suggestion:
- mashed potatoes
Instructions
- Prep: Preheat oven to 400℉.
- Season Vegetables: Place carrots and green beans on a parchment paper-lined cookie sheet. Drizzle with 2 tablespoons olive oil and massage into carrots and green beans. Sprinkle with 1 teaspoon kosher salt.
- Bake: Roast in the oven for 18 minutes, tossing once halfway.
- Make Meat Mixture: While the veggies cook, combine 1 pound ground beef, 1 egg, diced onion, 1 tablespoon almond flour, ½ teaspoon kosher salt and ¼ teaspoon ground black pepper in a medium mixing bowl. Mix well. Divide into 4 equal parts and form into balls. Gently press down to create ½-inch thick patties. Season with salt and pepper.
- Cook Salisbury Steak: Bring large cast iron skillet to medium-high heat and drizzle with extra virgin olive oil; swirl to coat the pan. Once pan is hot, add patties. Cook 4-5 minutes per side, or until cooked through. Remove patties from pan and place on a plate; set aside. Do not clean out the pan.
- Cook Mushrooms: Add 8 ounces mushrooms to the pan and cook on medium heat for 4-5 minutes or until cooked down. Season with salt and pepper. Remove mushrooms from pan, placing on a plate, and set aside. Do not clean out the pan.
- Make Gravy: Ensure pan is on medium heat and add 2 tablespoons ghee. Let melt. Add 2 tablespoons tapioca flour and use a whisk to fully combine. While you continue to whisk with one hand, slowly add 2 cups beef broth, a little at a 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 1 teaspoon kosher salt and continue whisking. Taste and add additional salt or pepper, to taste.
- Combine: Add patties back into the gravy along with the mushrooms. Let simmer 3-5 minutes, whisking between the patties, as necessary to prevent lumps.
- Serve: Enjoy immediately with mashed potatoes!
Notes
- What to serve with it: I served Whole30 mashed potatoes, but you could also serve with some Instant Pot jasmine 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.
Nutrition
Calories: 398kcal | Carbohydrates: 19g | Protein: 31g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 130mg | Sodium: 1750mg | Potassium: 1045mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10838IU | Vitamin C: 16mg | Calcium: 84mg | Iron: 5mg
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