Advanced & Core Plan
This is a recipe I distinctly remember being on my moms recipe rotation. It is a comfort food for sure. This oven-baking method and flourless gravy makes it super easy and amazingly healthy.
I have pleasant memories of this dish but for those of you having nightmarish flashbacks of school lunch or TV dinner Salisbury Steak, give this recipe a chance. It will be worth it.
2 organic eggs
1 cup almond meal
1 tsp black pepper
1 tsp sea salt
1 tsp ground mustard
1 tsp onion powder
½ tsp fresh grated nutmeg
3-4 cups grass fed beef broth, preferably homemade (The crockpot method is very simple)
1 tsp black pepper
Coconut cream from 1 can of coconut milk (Chilled for at least an hour so that the cream separates. Open the can and pour the watery portion into a bowl for a separate use) and combine with 1 tsp vinegar or lemon juice + 1/8 tsp salt (to make a sour cream like taste) or organic sour cream
4 tsp arrowroot powder
1 package sliced mushrooms, sliced
Preheat oven to 350 degrees.
Combine all of the “steak” ingredients in a large bowl. Separate into 9 equal patties, pressed a little thinner than a hamburger and place in two large glass baking dishes. Bake for about 25 minutes or until cooked through.
Meanwhile, combine the broth, pepper, and mushrooms if desired in a saucepan and heat to a simmer. Add coconut milk and then take a ladleful of broth and mix it with the arrowroot powder in a separate, smaller bowl (if you try to put the arrowroot powder directly into the pan, it will form clumps).
3 thoughts on “Grass-Fed Salisbury Steaks”
Do you just put the gravy on top after the patties are done baking? If using organic sour cream do you still add arrowroot powder? Hoping to make this tonight!
Yes, you combine the gravy ingredients and heat in a saucepan then pour over the steaks. The arrowroot powder just helps to thicken the sauce but you can leave it out if you’d like. Enjoy!!