Easy Salisbury Steak (Whole30, Paleo)
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!
Yield: servings
Ingredients
- 4 burger patties ⅓-pound frozen or fresh patties or made from scratch
- ½ white onion sliced
- 2 tablespoons ghee
- 4 cloves garlic minced
- 1 14.5- ounce can beef broth a Whole30 compliant brand if on Whole30 (or a little less than 2 cups)
- 12 ounces baby bella mushrooms sliced
- 2 teaspoons anchovy paste optional but recommended for umami
- 2 tablespoons tapioca starch
- 1 cup full-fat coconut milk or cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt plus more to taste
Instructions
- 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.
Nutrition
Calories: 466cal | Protein: 22g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 81mg | Sodium: 907mg | Potassium: 917mg | Total Carbs: 11g | Sugar: 2g | Net Carbs: 11g | Vitamin C: 2.6mg | Calcium: 56mg | Iron: 4.8mg