Salisbury Steak
Seasoned ground beef patties dredged in flour, browned, then simmered in an onion gravy made in the same pan. From Whole Food for Your Family (Autumn Michaelis).
Ingredients
Steak
- 1 lb ground beef
- 1 tablespoon dried minced onion
- 1 tablespoon dried parsley
- 1 tablespoon coconut aminos, optional
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon yellow mustard
- 2 tablespoons cassava flour
- 2 tablespoons coconut or avocado oil
Gravy
- 1 cup beef broth or bone broth
- ½ tablespoon arrowroot flour
- ½ tablespoon coconut aminos, optional
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ small yellow onion, thinly sliced
- ½ tablespoon ghee, optional
Instructions
Combine the beef, minced onion, parsley, aminos, garlic powder, salt, and mustard in a bowl — hands are easiest. Divide into 4 and shape each into a ½-inch-thick patty.
Put the cassava flour on a plate and dredge each patty.
Heat the oil in a medium pan over medium heat. Cook the patties 5 minutes a side, until golden brown. Remove and set aside, leaving the pan on the stove.
Combine the broth, arrowroot, aminos, onion powder, salt, and pepper in a bowl.
In the same pan, cook the sliced onion over medium heat until translucent, about 5 minutes — add the ghee if the pan is dry. Add the gravy mixture and cook until it starts to thicken, about 5 minutes. Return the patties and simmer 10 minutes.
Notes
Cassava and arrowroot are the book’s grain-free choices. All-purpose flour works in both places if that is not a concern.
The coconut aminos are a flavor boost, not structural — soy sauce or Worcestershire does the same job.
Mushrooms are traditional in this dish. Add 6 oz sliced fresh mushrooms to the gravy along with the patties and simmer them together.