Friday, March 10, 2017

Salisbury Steak

Salisbury Steak
Servings: 4

2 c. beef broth
2 tsp. coconut aminos
2 tsp. fish sauce
1 tsp. hot sauce
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 large egg
1/4 c. almond flour
1 lb. ground beef
1 Tbsp ghee, plus more for sauteing
2 c. button or cremini mushrooms, thinly sliced
1 medium yellow onion, sliced
1/4 c. coconut milk

Bring beef broth, coconut aminos, fish sauce, hot sauce, oregano, pepper, and garlic powder to a boil in a medium saucepan over medium-high heat. Reduce the heat, and simmer while you make the steaks.

Mix together the almond flour, egg, and beef in a bowl. Form into 1/2-inch thick oval-shaped patties.

Heat 1 Tbsp. ghee in a large skillet over medium heat. Brown the patties for 90 seconds on each side and remove to a plate.

Melt the remaining 1 Tbsp. ghee  in the skillet and saute the mushrooms and onions until slightly browned, about 4 to 5 minutes.

Place the patties back in the skillet and spoon the mushrooms and onions on top. Pour the sauce over the patties, cover, and simmer for 10 more minutes, or until the patties are cooked through.

Notes: We haven't tried this yet.

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