Whole30 Salisbury Steak

Whole30 Salisbury Steak. I love an old school dish, and I especially enjoy updating my old school favorites. When I saw a spectacular non-Whole30 version of Salisbury Steak from @foodwishes, I was inspired to create a version for Whole30 that would be every bit as delicious. My Whole30 Salisbury Steak is a soul-satisfying, truly delicious, sumptuous dinner that you’re going to want to add into your weekly rotation.

salisbury steak and mushrooms

Ground beef mixed with dried mustard, salt, pepper, Tessemae’s ketchup, coconut aminos, apple cider vinegar, a whisked egg, and a bit of almond meal combined and set aside for a bit to let it meld. Form the beef into thick oval patties then pan fry them on the stove. Set aside and make a truly spectacular mushroom gravy. It’s crazy delicious on this and just about anything. Spoon the steaming gravy over the perfectly fried patties and enjoy. By the way, this updated Salisbury Steak is absolutely lovely with green beans, spinach, and mashed potatoes.

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4 salisbury steaks on a plate

Whole30 Salisbury Steak

  • Author: nocrumbsleft
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Diet: Gluten Free

Description

I love a classic dinner, and there’s nothing better than making it Whole30!


Ingredients

For the Steak:

1 pound lean ground beef, 90/10

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 teaspoons dry mustard
¼ teaspoon cayenne (optional)

2 tablespoons Whole30 compatible ketchup (we used Tessemae’s)

¾ tablespoon coconut aminos

1 tablespoon apple cider vinegar

1 large egg, whisked

½ cup almond flour

2 tablespoons clarified butter

 

For the Gravy:

2 tablespoons clarified butter

12 large brown button mushrooms, sliced

1 cup diced white or yellow onion

1 teaspoon kosher salt

2 tablespoons arrowroot flour

2 tablespoons Whole30 compatible ketchup (we used Tessemae’s)

1 tablespoon coconut aminos

3 cups chicken stock, warmed


Instructions

Place the ground beef in a large bowl. Add the salt, pepper, dry mustard, and cayenne, and mix well with a fork. Add the ketchup, coconut aminos, apple cider vinegar, egg, and almond flour and gently mix with a fork until well combined. Cover the bowl with plastic wrap and refrigerate for 2 hours, or up to overnight if possible.

 

Meanwhile, in a large nonstick sauté pan over medium heat, heat 2 tablespoons clarified butter. Add the onions, mushrooms, and salt. Stirring continuously, sweat the mushrooms and cook until onions are transparent and juicy and mushrooms are brown, about 5 – 7 minutes. Stirring continuously, add the arrowroot, and stir to thoroughly coat the mushrooms. Then, add the ketchup and coconut aminos and stir to combine. Add the chicken stock and increase heat to medium high to bring to a low boil. Turn heat to medium, and simmer the sauce until it thickens, stirring occasionally about 10 minutes. Turn off the heat and set aside.

 

Divide meat mixture into four equal parts. Using your hands, form thick oval patties and place them on a baking sheet.

 

In a large nonstick sauté pan over medium heat, heat 2 tablespoons clarified butter. Gently add the patties to the pan and cook until brown, about 2 minutes. Gently flip to the other side and cook 2 more minutes—the patties may crack, but don’t let it scare you.

 

Carefully pour the gravy over the patties. If needed, reduce the heat so the sauce is gently bubbling, and cook the patties until done, about 5 – 6 minutes. Enjoy!


Keywords: whole30 steak, whole30 salisbury steak

23 thoughts on “Whole30 Salisbury Steak

  1. So good! Made this for dinner last night and it was delicious and easy!

    1. Thank you so much for sharing! this is such a great dish and on repeat in the nocrumbsleft kitchen.

  2. Turned out great! The meat was tender and perfect. Served with mashed potatoes and air fried Brussels sprouts. Excellent!

    1. That sound so fantastic. So glad you loved it!

  3. Rachel Fox Browne October 10, 2020 — 9:04 pm

    This was so delicious! The gravy was so good. Letting the meat marinate really brings out the flavor! Thank you, Teri! ??

    1. I am really loving this recipe as well. it really is something special for a whole30.

  4. This was SO GOOD! The entire family cleaned their plates and this will remain in our meal rotation. That mushroom gravy was perfect!! May try it on chicken!

    1. Chicken would be fantastic with this recipe? I would defiantly do half dark meat and half light meat with the chicken.

  5. What could you substitute for the almond flour. My husband is allergic to nuts.

    1. If you are not worried about keeping it Whole30 there are some gluten free nut free flours available. if you are doing a whole30 you can use coconut flour. If you are not worried about the gluten you can use a regular flour or breadcrumbs.

  6. Tanya Kealoha-Schafer October 18, 2020 — 3:02 pm

    I’m making this again, we love it so much! Got my daughter hooked on this dish too!

    1. Thank you so much! It was a labor of love and it turned out so well!

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  8. Delish! Had to use a bit more arrowroot and cook the gravy longer to get it thick, but it was great!

    1. So glad it worked out for you! This was such a fun recipe to create and I an so happy you enjoyed it!

  9. Hey! This is my first visit to your blog! We are a collection of volunteers and
    starting a new project in a community in the same niche.

    Your blog provided us useful information to work on. You have done
    a marvellous job!

    1. Thank you so much!

  10. Heart and belly warming ? after a rough day, this dish is exactly the cooking therapy I needed. Tender, salty, smooth mushroom gravy…recipe is perfect as is!

    1. I’m so delighted… I made it today and I absolutely love it

  11. This is the best comforting recipe. Easy and delicious every time.

    1. I absolutely love it

  12. Great comfort food refresh! Swapped arrowroot for 2 tsp xanthum gum for keto, and it was delicious! Definitely saving this recipe for a repeat soon.

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