Grass-Fed Salisbury Steaks

Advanced & Core Plan

Serves 4-6

This is a recipe I distinctly remember being on my moms recipe rotation.  It is a comfort food for sure.  This oven-baking method and flourless gravy makes it super easy and amazingly healthy.

I have pleasant memories of this dish but for those of you having nightmarish flashbacks of school lunch or TV dinner Salisbury Steak, give this recipe a chance.  It will be worth it.

2 lbs grass-fed, grass-finished ground beef

2 organic eggs

1 cup almond meal

1 tsp black pepper

1 tsp sea salt

1 tsp ground mustard

1 tsp onion powder

½ tsp fresh grated nutmeg

Gravy:

3-4 cups grass fed beef broth, preferably homemade (The crockpot method is very simple)

1 tsp black pepper

Coconut cream from 1 can of coconut milk (Chilled for at least an hour so that the cream separates.  Open the can and pour the watery portion into a bowl for a separate use) and combine with 1 tsp vinegar or lemon juice + 1/8 tsp salt (to make a sour cream like taste) or organic sour cream

4 tsp arrowroot powder

1 package sliced mushrooms, sliced

Preheat oven to 350 degrees.

Combine all of the “steak” ingredients in a large bowl.  Separate into 9 equal patties, pressed a little thinner than a hamburger and place in two large glass baking dishes.  Bake for about 25 minutes or until cooked through.

Meanwhile, combine the broth, pepper, and mushrooms if desired in a saucepan and heat to a simmer.  Add coconut milk and then take a ladleful of broth and mix it with the arrowroot powder in a separate, smaller bowl (if you try to put the arrowroot powder directly into the pan, it will form clumps).