Salisbury Steak

This recipe fits into the Autoimmune Paleo (AIP) Protocol under the elimination phase

You can make this recipe into patties or meatballs, whichever you prefer

Using a combination of ground beef & pork can be quite tasty as well

Equipment:

• Mixing bowl

• Skillet

• Stove or hotplate

• Measuring cups & spoons

• Spatula

• Whisk

Ingredients:

For the Patties or Meatballs

1 lbs. Ground Meat

½ TBSP Coconut Aminos

½ TBSP Nomato Ketchup

½ tsp dried Oregano

½ tsp dried Thyme

Salt, to taste

For the Gravy

Minced Garlic, to taste

½ Onion, diced

1.5 cups Mushrooms

1.5 -3 cups Beef Broth or Stock, depending on how much gravy you’re wanting to make

1 TBSP Coconut Aminos

1 TBSP Nomato Paste

1 TBSP Balsamic Vinegar, optional

2 tsp Worcestershire Sauce, if following AIP make sure it is compliant

½ tsp Onion Powder

½ tsp Garlic Powder

½ tsp Dried Oregano

1 TBSP Arrowroot OR Tapioca starch

2 TBSP Cold Water

Salt, to taste

Parsley, to garnish

Instructions:

1. In a mixing bowl place your ground meat, nomato ketchup, coconut aminos & all the seasonings

2. Give it a good mix

3. Shape the meat into either patties or meatballs

4. Place them in the fridge for 20 minutes before cooking them

5. Cook the patties in a skillet over medium heat. Cook them until they reach an internal temperature of 160-165F. Remove them from the pan & set them aside.

   If you made meatballs you could bake them in a 400F oven for 20 minutes or until they reach an internal temperature of 160-165F

6. In a large skillet sauté the onions until translucent

7. Add the garlic & cook until fragrant

8. Add the mushrooms & cook until tender

9. Season your vegetable with oregano, onion powder & garlic powder

10. Add the balsamic vinegar, allowing it to deglaze the pan & get all the tasty bits off the bottom if you fried your patties

11. Add the nomato paste mixing well

12. Pour in your stock mixing well to combine

13. Add in the Worcestershire sauce & mix well allowing the mixture to come up to a simmer

14. Make a slurry with arrowroot & cold water

15. Dump the slurry in the skillet & mix well as the sauce starts to thicken. If you find it thickens too much thin it out with some more stock

16. Place your meat back into the skillet making sure everything is well coated with gravy

17. Garnish with fresh or dried parsley

Image of Salisbury steaks covered in mushroom gravy over mashed white sweet potatoes beside roasted carrots