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Salisbury Steak

Salisbury Steak
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TOTAL TIME :
4servings
INGREDIENTS
  • 1 pound ground beef (I recommend 85/15, can sub dark ground turkey meat)
  • 1 large egg
  • 1/3 cup blanched almond flour
  • 1 tablespoon plus 1 teaspoon ketchup
  • 2 teaspoons Worcestershire Sauce
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 3/4 teaspoon salt
  • 2 tablespoons avocado oil
  • 1/2 yellow onion, diced into 1/4" pieces
  • 8 ounces sliced white or baby bella mushrooms
  • 4 cloves garlic, finley minced
  • 1 1/2 cups low-sodium beef or chicken broth
  • 1 teaspoon arrowroot starch or cornstarch
  • 1/2 cup canned, full-fat coconut milk or half and half
  • Fresh herbs and/or red pepper flakes for garnish
  • Suggested pairing: couscous, mashed potatoes, noodles and roasted broccoli or brussels sprouts
DIRECTIONS
  1. In a large mixing bowl, combine ground beef, egg, almond flour, 1 tablespoon ketchup, 1 teaspoon Worcestershire, 1 teaspoon dijon mustard, onion powder, garlic powder, ¼ teaspoon pepper and ¼ teaspoon salt. Use clean hands to evenly combine.
  2. Heat a large cast-iron or other nonstick skillet to medium high heat and turn on exhaust fan. Add avocado oil. Place a paper-towel lined plate nearby.
  3. When oil is shimmering and a splash of water sizzles, form patties approximately 3 ½” in diameter and add to skillet. (Note: you can pre-form the patties if you like; I just find that it saves time to form them as I add them to the pan). Be careful–there could be some popping!
  4. Fill the pan with patties, leaving an inch between each. I can get half or 4 out of 8 patties in the pan. Sear on both sides until you see a dark golden-brown crust, then add to the prepared plate (carefully, they're tender and can fall apart). Repeat with remaining mixture.
  5. After you’ve seared all of your patties, carefully drain excess grease from the pan into a glass or ceramic jar and set aside to cool (you’ll throw this away).
  6. Turn heat down to medium-low and add a splash of stock, scraping up any browned bits. Add onion and mushrooms and saute 10-12 minutes, stirring occasionally, until mushrooms have significantly reduced in size and no liquid remains in the pan.
  7. Add garlic and saute for 30 seconds, stirring constantly, then immediately add 1 ½ cups stock, remaining teaspoon ketchup, Worcestershire and Dijon, remaining ¼ teaspoon pepper and ¼ teaspoon salt (wait to taste before adding the final ¼ teaspoon).
  8. Stir and bring mixture to a simmer. In a small bowl, whisk together starch and a splash of water, then pour into skillet and stir immediately for 30 seconds, or until sauce thickens.
  9. Turn heat down to the lowest setting and stir in coconut milk. Taste sauce for more salt and add accordingly (I add that final ¼ teaspoon).
  10. Nestle your patties into the sauce and simmer 5-10 minutes, or until they’re cooked to your liking on the inside. (I go 5 because I like a bit of pink in the middle).
  11. Serve with any garnish of sides of your choosing! Reheat in the oven until warmed through. Leftovers will keep up to 3 days in the fridge. I don’t recommend freezing once cooked, but you could make the raw patties and freeze those for a few months, tightly wrapped.
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