This Whole30 Salisbury Steak recipe is a healthy spin on a comfort food classic. Tender beef patties smothered with a homemade mushroom gravy ready in just 30 minutes! Serve this easy, paleo dish over mashed potatoes or mashed cauliflower!
Prep: 5 minutesminutes
Cook: 25 minutesminutes
Total: 30 minutesminutes
Yield:4servings
Ingredients
4burger patties⅓-pound frozen or fresh patties or made from scratch
Heat ghee in a large skillet, preferably cast iron, over medium heat. Add burgers and cook until cooked through, about 3-6 minutes per side. Fresh burgers will need about 3 minutes per side; frozen burgers will need about 5-6 minutes per side. Transfer to a plate.
Add onions and sauté until translucent, about 5 minutes. Add mushrooms and sauté until they start to soften. Add garlic and a little more ghee or oil, if needed. Cook, stirring constantly, until fragrant, about 30 seconds.
Add anchovy paste, if using, and tapioca flour. Whisk until smooth. Slowly add beef broth, whisking constantly, and bring to a boil. Reduce heat to a simmer.
Whisk in coconut milk, garlic powder, onion powder, black pepper, and salt; stir well. Return patties to gravy and simmer a couple minutes, then serve over mashed potatoes or cauliflower.