Most salisbury steaks I have attempted to make, just taste like plain ground beef. With this recipe for Sailsbury Steak with Paleo Mushroom Sauce is very flavourful. The arrowroot is used to thicken the paleo beef broth turning it in to a nice succulent gravy. Such a simple and delicious recipe that is sure to fill all hungry stomachs. Served with a side of vegetables and cauliflower mashed taters.
1/3 cup Italian Seasoned Paleo Bread Crumbs, dry
1/4 cup onions, chopped
1 egg, beaten
1 tsp salt
1/4 tsp ground black pepper
2 cups Homemade Paleo Beef Broth
1 large onion, thinly sliced
1 cup mushrooms, sliced
3 tbsp arrowroot
1-2 tbsp extra virgin olive oil, or paleo oil of choice
3 tbsp water
- Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
- Heat skillet over medium heat with 1-2 tbsp extra virgin olive oil or oil of choice, fry patties until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the centre, about 10 minutes more. Transfer patties to a platter and keep warm.
- Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.