This isn’t the cafeteria salisbury steak you grew up eating. AIP compliant, this hearty steak combines the comfort of the nostalgic dish alongside allergy friendly ingredients. Make your own homemade stock and the gravy becomes a nutritious super sauce.
Salisbury Steak (AIP)
- 3.8 stars
- 1 onion
- 1 clove garlic
- 1 lb cremini mushrooms
- 1 lb ground beef
- 2 tsp. coarse sea salt
- 4 c beef stock, or chicken stock
- 2 tbsp. dried thyme
- 2 tbsp. bacon fat
- 1 1/2 tsp. arrowroot powder
- 2 tsp. filtered water
- Finely mince onion. Peel and mince garlic. Finely slice the mushrooms.
- In a large mixing bowl, add ground beef, half the onion and garlic and stir to combine. Fold in half the sea salt. Mix until well combined.
- Form the meat mixture into patties and set aside while you prepare the sauce.
- Bring stock, thyme and remaining salt to boil over a moderately high flame. Continue simmering until reduced by half. Mix the arrowroot powder and filtered water and incorporate into the sauce, then remove from heat and set aside.
- Melt half the fat in a pan over medium-high heat. Cook the remaining onions until they begin to soften. Add the sliced mushrooms. Remove the onions from the pan and continue sautéing (uncovered) until the mushrooms are soft. Set aside.
- Melt remaining fat in the skillet and add the salisbury steak patties to the hot fat, searing on both sides until nice and brown on the outside but still pink in the center.
- Smother the patties with sautéed mushrooms and onions. Top with the sauce.
- Continue to simmer over a moderately low flame until the steaks are cooked through.
- Serve hot, topped with the mushroom and onion sauce.