WHOLE30 SALISBURY STEAK
(WHOLE30, GLUTEN FREE, GRAIN FREE, DAIRY FREE, PALEO)
I have heard all about the infamous Salisbury Steak TV dinners that were popular a generation ago and I was intrigued! A ground beef “steak” that’s covered in gravy? Well, that sounds delicious (as long as it’s not in a tray being microwaved). I decided to make an updated and healthier version of the classic dinner. In full disclosure, I am not old enough to have grown up with Salisbury Steak but I wanted to recreate it in a new and improved way. The biggest difference between this version and that of yesteryear is that this one is made with wholesome and fresh ingredients. There is no plastic tray and no microwave required! I used a grass fed ground beef here which is extra tender and so flavorful, not to mention more healthy. For this recipe, I used my beloved cast iron skillet because it gives off such a hearty and rich flavor to whatever is cooking inside. After forming the burgers and letting them cook up with the onions, I made a homemade beef gravy. Getting a dairy free gravy to be creamy requires coconut cream. This comes in a can and really adds such a depth of flavor to the gravy. Just a few other ingredients and you have yourself an extra smooth and creamy gravy! To thicken the gravy, I add a little bit of tapioca flour (a 1:1 substitute of the typical cornstarch). If you’re looking for a nostalgic dish with a healthy twist, I’ve got you covered! And bonus: it only takes about 20 minutes or so from start to finish! Win win in my book. Enjoy!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Lunch, Dinner
2 pounds ground beef (I love Porter Road)
1 TBL ghee or olive oil
1 tsp minced garlic
1 large onion, chopped
1/4 tsp ground pepper
1/4 tsp sea salt
2 cups beef broth (I used Bare Bones Broth)
1 cup full fat coconut milk
1-2 TBL tapioca flour
1 tsp onion powder
1 tsp garlic powder
In your cast iron skillet, add ghee over medium heat. Form 5-6 burger patties and add burgers, onion and garlic to the pan. Sprinkle sea salt and pepper over the skillet. Cook burgers for 3-4 minutes per side.
Once burgers are almost cooked through, begin to make gravy. Combine beef broth and coconut milk in a small bowl. Note: I used an Instant Beef Broth powder which requires adding 1 cup of water to the powder.
Pour gravy over burgers. Bring to a light boil then reduce to a simmer. Remove about 2 TBL of the liquid in the pan and combine it with tapioca flour, onion powder and garlic powder in a small bowl.
Add this little mixture back to the pan, stirring to combine. Simmer for 2-3 more minutes until gravy is thickened.