Salisbury Steak with Mushroom Gravy - Paleo

By Maverick19

Ingredients

• GRAVY:
• Steaks: 1 1/2 lb ground beef, grass fed
• 1/2 med yellow onion, finely chopped
• 1 clove garlic, minced
• 2 tsp granulated onion
• 1/2 tsp chopped fresh rosemary
• 1 tsp paprika
• 1 tsp fennel seed
• 1 tsp sea salt
• fresh ground black pepper, to taste
• 2 Tbsp coconut oil
• 8 oz white mushrooms, chopped
• sea salt and fresh ground black pepper, to taste
• 2 cups beef broth
• 1/2 cup coconut milk
• 1 Tbsp coconut flour, sifted
• 1 Tbsp arrowroot starch, mixed with a tiny bit of cold water to make a slurry

Preparation

Step 1

1. Place all of the steak ingredients, except the coconut oil, in a medium bowl and mix gently to combine.
2. Form 4 large oval patties, about 1 inch thick
3. Heat the coconut oil in a large nonstick skillet over medium-high heat and add the patties.
4. Cook until browned and caramelized, about 6 minutes per side.
5. Remove the patties to a platter and keep warm by tenting with foil.
6. Make the Gravy. Add the mushrooms to the pan. Season with salt and pepper and cook until tender, about 5 minutes.
7. Add the beef broth and coconut milk to the pan. Add the coconut flour and stir. Bring to a boil.
8. Add the arrowroot slurry and stir until thick, about 1 minute. Remove gravy from heat.
9. Serve the steaks with the gravy ladled over the top.