Salisbury Steak with Paleo Mushroom Gravy

Salisbury steak is a classic comfort dish that combines seasoned ground beef patties with a rich mushroom gravy. This Paleo-friendly version skips the traditional flour and uses almond meal for binding, along with homemade Paleo Worcestershire sauce and Cream of Mushroom Soup. It’s hearty, flavorful, and perfect for a satisfying meal.

Ingredients:

For the Salisbury Steak Patties:

• 3 lbs grass-fed ground beef
• 1 onion, finely chopped
• 1/4 cup Paleo Cream of Mushroom Soup (recipe below)
• 1/2 cup almond meal
• 1 large egg
• 2 tablespoons fat (grass-fed butter, ghee, or olive oil)
• Salt and pepper, to taste

For the Paleo Mushroom Gravy:

• 1 package mushrooms (crimini or button), sliced
• 1/2 cup beef broth (homemade or Paleo-friendly store-bought)
• 1/3 cup Paleo Worcestershire sauce (recipe below)
• 1 1/2 cups Paleo Cream of Mushroom Soup (recipe below)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish, optional)

Paleo Cream of Mushroom Soup:

• 2 tablespoons fat (such as ghee or coconut oil)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken or beef broth (homemade or Paleo-friendly store-bought)
• 1 cup full-fat coconut milk (canned, unsweetened)

Paleo Worcestershire Sauce:

• 1/2 cup coconut aminos
• 2 tablespoons apple cider vinegar
• 1 tablespoon water
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground mustard powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon ground cloves
• Pinch of black pepper

Instructions:

1. Prepare the Paleo Cream of Mushroom Soup:

1. Saute Vegetables: In a large saucepan, heat the fat over medium heat. Add the chopped onion and garlic, cooking until softened and translucent, about 3-4 minutes.
2. Add Mushrooms and Spices: Stir in the mushrooms, dried thyme, dried rosemary, salt, and pepper. Cook until the mushrooms release their moisture and begin to brown, about 5-7 minutes.
3. Simmer with Broth: Pour in the broth and coconut milk. Bring to a simmer, then reduce heat to low and let it simmer gently for 15-20 minutes, stirring occasionally, until the soup thickens slightly.
4. Blend (Optional): For a smoother consistency, use an immersion blender to blend the soup until smooth. Adjust seasoning if needed.

2. Make the Paleo Worcestershire Sauce:

1. Combine Ingredients: In a small bowl, whisk together all the ingredients for the Worcestershire sauce until well combined.
2. Use as Needed: Store any leftover sauce in a sealed container in the refrigerator for up to 1 month.

3. Prepare the Salisbury Steak Patties:

1. Mix Ingredients: In a large mixing bowl, combine the ground beef, chopped onion, Paleo Cream of Mushroom Soup, almond meal, egg, salt, and pepper. Mix until thoroughly combined.
2. Shape Patties: Divide the mixture into equal portions and shape into oval or round patties, about 1/2 to 3/4 inch thick.
3. Cook Patties: In a large skillet over medium-high heat, melt the fat (butter, ghee, or olive oil). Add the patties and cook until browned and cooked through, about 4-5 minutes per side. Remove from skillet and set aside.

4. Make the Paleo Mushroom Gravy:

1. Saute Mushrooms: In the same skillet used for the patties, add sliced mushrooms and cook until softened and browned, about 5-7 minutes.
2. Add Liquids and Seasoning: Pour in the beef broth and Paleo Worcestershire sauce. Stir in the Paleo Cream of Mushroom Soup. Bring to a simmer and let it cook for 5-7 minutes, until the gravy thickens slightly. Season with salt and pepper to taste.
3. Combine with Patties: Return the cooked Salisbury steak patties to the skillet, spooning the mushroom gravy over them. Simmer gently for another 5 minutes to allow flavors to meld.

5. Serve:

1. Garnish and Serve: Garnish with chopped fresh parsley if desired. Serve the Salisbury steak hot, accompanied by Paleo-friendly sides like cauliflower mash, roasted vegetables, or a crisp salad.

6. Storage:

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Enjoy this hearty and flavorful Paleo Salisbury Steak with Mushroom Gravy! Adjust the seasoning and ingredients according to your taste preferences for a perfect family dinner.