Healthy Salisbury Steak and Gravy

This recipe has been a huge hit at my house every time I make it. The list of ingredients looks a little bit longer than you might be used to with my recipes, but don’t worry. It’s actually super simple because you’re really just dumping them into a bowl to mix in with the meat.\

Ingredients
For the Steak:
  • 1 and 1/2 pound ground beef
  • 1 egg
  • 1/3 cup white onion, finely diced (about 1/2 small-medium onion)
  • 1/3 cup almond flour
  • 2 and 1/2 tablespoons dijon mustard
  • 2 tablespoons coconut aminos (soy sauce replacement)
  • 1 and 1/2 tablespoons tomato sauce
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 tablespoons cooking fat (I used tallow)
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
For the Brown Gravy:
  • 3 cups beef broth, divided
  • 1/2 onion sliced (use the other 1/2 onion leftover)
  • 2 tablespoons ghee
  • 2 tablespoons minced garlic
  • 2 tablespoons coconut aminos
  • 2 teaspoons Vital Proteins Beef Gelatin (or sauce thickener like arrowroot)
  • 1 teaspoon mustard
  • 1 teaspoon tomato sauce
  • A few good shakes of salt and pepper
Healthy Salisbury Steak and Gravy #dinner #healthy #salisburry #steak #gravy
Healthy Salisbury Steak and Gravy

Instructions
For the Steak:
  1. Combine all ingredients except for the cooking fat into a large bowl
  2. Mix together well using hands and form Salisbury steak patties, about 1/4 to 1/2 inch thick
  3. Heat the cooking fat in your grill pan or frying pan over medium-high heat
  4. Add in Salisbury steak patties, ensuring not to crowd the pan (you will have to do 2 rounds of three steaks each, usually)
  5. Flip patties halfway through cooking, after about 4-5 minutes
  6. Remove the cooked patties and cook the remaining patties – repeat until all are cooked
For the Gravy:
  1. If using a grill pan, you’ll now need a sauce pan to make the gravy
  2. If you pan cooked the patties, continue using the same pan
  3. Add ghee to the pan
  4. Once hot, add in sliced onions and let cook for 2 minutes
  5. Add in garlic
  6. Once fragrant (about 1 minute), add in 2 cups beef stock and scrape up any of the ingredients stuck to the bottom of the pan
  7. Bring to a light simmer
  8. While it’s coming to a simmer, mix gelatin in with the remaining 1 cup broth in a separate bowl or large mixing cup, mixing or whisking until dissolved
  9. Pour mixture into pan
  10. Stir and add coconut aminos, mustard, tomato sauce, salt and pepper
  11. Let simmer for 5-10 minutes and remove from heat
  12. Serve in it’s own gravy dish or pour directly over Salisbury steaks!

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