Paleo lunch ideas

Salisbury Steak

2 cups (480 ml) beef broth

2 teaspoons (10 ml) coconut aminos

2 teaspoons (10 ml) Worcestershire sauce

1 teaspoon (5 ml) hot sauce

1 teaspoon (5 ml) dried oregano

½ teaspoon freshly ground black pepper

¼ teaspoon garlic powder

1 large egg

¼ cup almond meal (optional)

1 pound (454 g) ground beef

1 tablespoon (15 ml) ghee, plus 1 tablespoon (15 ml) for sautéing

2 cups (480 ml) thinly sliced button or cremini mushrooms

1 medium yellow onion, peeled and sliced

¼ cup unsweetened coconut milk

1. Bring the beef broth, coconut aminos, Worcestershire sauce, hot sauce, oregano, pepper and garlic powder to a boil in a medium saucepan over medium-high heat, and then reduce the heat and simmer.
2. Mix together the egg, almond meal and beef in a medium bowl, combining well. Form into oval-shaped patties about 1⁄2-inch thick.
3. In a large skillet, heat 1 tablespoon (15 ml) of the ghee over medium heat and brown the patties for about 90 seconds on each side. Remove to a plate.
4. Melt the remaining 1 tablespoon (15 ml) ghee in the skillet and sauté the mushrooms and onions until slightly caramelized, about 4 to 5 minutes.
5. Place the patties back in the skillet and spoon the onions and mushrooms on top.
6. Pour the sauce over the patties, cover and simmer for 10 minutes.
7. Add the coconut milk with a few minutes to go in the simmering to give the sauce a nice creamy texture.
8. Place the Salisbury steak on individual plates and spoon the sauce, mushrooms and onions on top. Serve at once.

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This salisbury steak browns oval beef patties in ghee, then simmers them in a savory broth sauce piled with caramelized onions and mushrooms, finished with coconut milk for creaminess. No breadcrumbs in sight - egg and almond meal hold the patties together. It is comfort food, paleo-style.

Pro Tips

• Brown the patties about 90 seconds per side in ghee before the sauce goes over. That crust is what keeps them intact during the simmer.
• Saute the mushrooms and onions until slightly caramelized before piling them onto the patties. The browning sweetens the entire sauce.
• Add the coconut milk in the final few minutes of simmering. It gives the sauce its creamy finish without thinning the beef flavor.
• Form the patties into 1/2-inch-thick ovals - the classic salisbury shape - so they cook through evenly in the 10-minute simmer.
• The almond meal is optional, but it helps the patties hold together and keeps their texture light.

Frequently Asked Questions

Is salisbury steak paleo?

This version is - egg and almond meal replace breadcrumbs, and the sauce is broth, coconut aminos, Worcestershire, and coconut milk. Check your Worcestershire label.

Can I make these patties ahead of time?

Yes - form them and refrigerate up to a day ahead. Brown them and simmer in the sauce just before serving.

How spicy is the sauce?

One teaspoon of hot sauce gives a gentle background warmth. Add more if you want a real kick.

Can I freeze salisbury steak?

Yes - freeze the cooked patties in their sauce for up to 3 months. Thaw overnight and rewarm gently.

Recipe Card

Stav Kogan

Salisbury Steak

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 2 cups beef broth
• 2 tsp coconut aminos
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 tsp dried oregano
• ½ tsp freshly ground black pepper
• ¼ tsp garlic powder
• 1 large egg
• ¼ cup almond meal (optional)
• 1 lb ground beef
• 1 tbsp ghee, plus 1 tablespoon for sautéing
• 2 cups thinly sliced button or cremini mushrooms
• 1 medium yellow onion, peeled and sliced
• ¼ cup unsweetened coconut milk
• Melt the remaining 1 tablespoon ghee in the skillet and sauté the mushrooms and onions until slightly caramelized, about 4 to 5 minutes.

Method

 

1. Bring the beef broth, coconut aminos, Worcestershire sauce, hot sauce, oregano, pepper and garlic powder to a boil in a medium saucepan over medium-high heat, and then reduce the heat and simmer.
2. Mix together the egg, almond meal and beef in a medium bowl, combining well.
3. Form into oval-shaped patties about 1⁄2-inch thick.
4. In a large skillet, heat 1 tablespoon of the ghee over medium heat and brown the patties for about 90 seconds on each side.
5. Remove to a plate.
6. Place the patties back in the skillet and spoon the onions and mushrooms on top.
7. Pour the sauce over the patties, cover and simmer for 10 minutes.
8. Add the coconut milk with a few minutes to go in the simmering to give the sauce a nice creamy texture.
9. Place the Salisbury steak on individual plates and spoon the sauce, mushrooms and onions on top.
10. Serve at once.

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