Easy AIP Salisbury Steak
This is pure, classic, comfort food deliciousness right here. The only thing that could make it better is to serve it alongside some mashed Japanese white sweet potato. Gluten free and dairy free with an out of this world gravy, everyone in the family will love this recipe. It doesn't matter if they are AIP, it's that good! Great for leftovers too.
EASY AIP SALISBURY STEAK
Serves 4
FOR THE PATTIES
- 1 pound ground beef
- 1/4 cup coconut flour
- 1 small onion, grated
- 1/2 teaspoon garlic powder
- 2 T. coconut aminos
- pinch of salt
FOR THE GRAVY
- 1 large vidalia onion, diced
- 8 ounces sliced white mushrooms
- 1 teaspoon fresh chopped thyme leaves
- 1/2 teaspoon garlic powder
- 2 1/2 tablespoons arrowroot
- 3 cups beef bone broth
- 1 tablespoon olive oil
- Sea salt, to taste
- Chopped fresh parsley
INSTRUCTIONS
- In a large bowl, use your hands to blend together the beef, coconut flour, coconut aminos, grated onion, garlic powder, and salt until well combined.
- Divide the beef mixture into four equal size portions and form into patties about 1/2 inch thick.
- Heat 1 teaspoon olive oil over medium heat in a large cast iron or heavy bottomed skillet.
- Add the patties to the pan and cook until browned, approximately 2-3 minutes.
- Turn the patties over and cook for 3-4 minutes longer or until browned.
- Transfer to a platter and keep warm.
- Pour off the fat in the pan and return to the heat.
- Add the onions to the pan and cook until translucent. Add the mushrooms and cook until softened. Stir in the thyme, and garlic powder. Cook for 1 minute.
- Slowly add the beef bone broth scraping the bottom of the pan to loosen the brown bits.
- Bring the mixture to a boil.
- Dilute the arrowroot in a little water and whisk it into the gravy.
- When the gravy begins to thicken, turn the heat down.
- Season with sea salt to taste.
By Executive Chef Ann Lotterhos
Easy AIP Salisbury Steak
