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 1x
  • Category: Dinner
  • Diet: Gluten Free

Description

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


Ingredients

Scale

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