Description
This gluten-free and dairy-free recipe for the old TV dinner classic is more delicious than anything you ever had out of a box – plus it is made only from REAL food ingredients so your tummy will love it as much as your taste buds. Enjoy these Salisbury steaks with a side dish like cauliflower rice or mashed white sweet potatoes and a steamed green vegetable like broccoli to make a complete AIP meal.
Ingredients
Scale
Patties
- 1 pound ground beef
- 1/2 pound ground pork
- 2 tablespoons tigernut flour (use almond flour for SCD)
- 1 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar (omit for SCD)
- 1 tablespoon coconut oil or lard
Sauce
- 1 tablespoon coconut oil or lard
- 1 large onion, sliced thinly
- 8 ounces white button mushrooms, sliced
- 2 cups beef broth
- 1/4 teaspoon sea salt, or more to taste
- 2 teaspoons arrowroot starch (omit for SCD)
- 2 teaspoons cold water (not needed if not including the arrowroot starch)
Instructions
- Use your hands to combine the ground beef, ground pork, tigernut flour, thyme, onion powder, salt, baking soda, and cream of tartar in a large bowl. Form into 4 oval shaped patties, each of them about 3/4 inch thick.
- Heat 1 tablespoon coconut oil or lard in a large skillet over medium heat.
- When hot, add the patties to the pan and cook for about 5 minutes, then flip and cook on other side for another 5 minutes, so that both sides have a nicely browned crust. Don’t worry if they are still slightly rare in the middle as they will have a chance to finish cooking later. Remove from pan and set aside on a plate and keep warm.
- Do not wash skillet. Add another 1 tablespoon coconut oil or lard to skillet, still over medium heat. When hot, add onion and cook, stirring occasionally, until onion is a light caramel brown color (about 8-10 minutes).
- Add sliced mushrooms to pan with onions and cook, stirring frequently, for about 5 minutes.
- Add the broth and salt, increase heat and bring to a boil, then reduce to a simmer.
- If using arrowroot starch, mix it with cold water in a small bowl to form a slurry, then whisk the slurry into the sauce a little bit at a time, until it has reached your desired thickness.
- Return steaks to the pan and spoon sauce over them. Allow them to heat through (about 3-5 minutes).
- Remove from heat and serve.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Entree
- Cuisine: American