Salisbury Steak
1 lb grass-fed ground beef 2 Tbsp grass fed butter or ghee
1 large egg 1 onion, diced
1/3 cup gluten free bread crumbs 2 sprigs fresh Thyme
1 Tbsp ketchup 1 cup mushrooms, thinly sliced
1 Tbsp Worcestershire sauce 2 Tbsp gluten-free flour
1 garlic clove, minced 1 Tbsp Worcestershire sauce
Sea salt & black pepper 1 Tbsp tomato paste
1 Tbsp avocado oil 1 cup beef stock
Sea salt & black pepper
Make patties: In a large bowl combine beef, egg, bread crumbs, ketchup, Worcestershire, and garlic. Season with salt and pepper and form into 4 oval patties.
In a large skillet over medium heat, heat oil. Sear both sides of the patties until a crust forms. Transfer to a plate.
Make gravy: Wipe out skillet and add butter. Add onions and thyme and stir until onion becomes translucent. Add mushrooms and cook until browned and tender. Sprinkle onions and mushrooms with flour and stir cooking for a couple of minutes. Add Worcestershire, tomato paste and beef stock. Stir to combine and season with salt and pepper.
Bring the gravy to a simmer and return the patties to the skillet. Cover and cook for 10-15 minutes until patties are done and sauce has thickened. Serve with mashed potatoes and roasted vegetables.
Serves 4
