Salisbury Steak With Mushrooms Recipe

Salisbury steak is one of my favorite things to make for several reasons. First of all, I can get this recipe finished completely in less than 30 minutes. Secondly, if I forgot to thaw out the ground beef, I can easily thaw it out using the microwave or cold water method in 3 minutes or less than an hour, respectively. Even I, the meal-planning ultimate advocate, don’t always plan my meals out as I should. When I don’t, this is my go-to recipe. Best of all? It’s gluten-free. That’s right, no bread crumbs here. It’s low carb as well since I am using coconut flour. It is Paleo friendly, Diabetes friendly, Low-carb friendly, Ketogenic friendly. The only thing it is NOT is vegetarian friendly. I’ll work on that ;).

First I take a pound (ish) of ground beef, 1 egg, and 1 teaspoon of italian seasonings and put them in a bowl.

First I take a pound (ish) of ground beef, 1 egg, and 1 teaspoon of italian seasonings and put them in a bowl.

This lovely stuff is going to be my binding agent. You need about 1/4 cup. Add that to the bowl as well.

This lovely stuff is going to be my binding agent. You need about 1/4 cup. Add that to the bowl as well.

I use the dough hook attachment on my kitchenaid, but you can mix this together by hand (messy) or with a spoon (takes a while).

I use the dough hook attachment on my kitchenaid, but you can mix this together by hand (messy) or with a spoon (takes a while).

Here it is, mixing....

Here it is, mixing….

And mixing up some more.

And mixing up some more.

I have a cast iron pan that is heating on the stove at medium-high heat. Make sure it's heated thoroughly so you get that nice browning action on your meat. Also, it needs to be well seasoned so your meat won't stick.

I have a cast iron pan that is heating on the stove at medium-high heat. Make sure it’s heated thoroughly so you get that nice browning action on your meat. Also, it needs to be well seasoned so your meat won’t stick.

I form the meat into 4 equal patties.

I form the meat into 4 equal patties.

I then place the equal sized patties on the cast iron pan. It should sizzle. If it doesn't, your pan isn't hot enough.

I then place the equal sized patties on the cast iron pan. It should sizzle. If it doesn’t, your pan isn’t hot enough.

This is when I chop up some crimini mushrooms, but you can use any type of mushrooms really.

This is when I chop up some crimini mushrooms, but you can use any type of mushrooms really.

My beef is getting pretty close to done!

My beef is getting pretty close to done!

Now you just need some stock. This is chicken stock, but you probably should use beef stock for continuity of flavor. By the way, notice how this stock looks like Jello? Yes. That is what it's SUPPOSED to look like. IF your stock doesn't gel most of the time, you are not simmering it long enough OR you are boiling it too hard and breaking down the gelatin. Gelatin is good for you, so this is what we're going for!

Now you just need some stock. This is chicken stock, but you probably should use beef stock for continuity of flavor. By the way, notice how this stock looks like Jello? Yes. That is what it’s SUPPOSED to look like. IF your stock doesn’t gel most of the time, you are not simmering it long enough OR you are boiling it too hard and breaking down the gelatin. Gelatin is good for you, so this is what we’re going for!

So not shown, I took about 2 tbsp of cassava flour and mixed it with a little bit of the fat from the top of the stock. You could also use butter if your stock is lean or from a carton. I cook that until it's a "roux", nice and pasty and starting to darken a bit, then I add the stock. Then I add the mushrooms and cook those until they're done.

So not shown, I took about 2 tbsp of beef fat from the stock and cooked the mushrooms until they were soft. Then I added the cassave flour until that and the beef fat makes a paste. If the mushrooms suck up all the fat, you may need to add a little bit more – use your judgment – just make sure a paste forms. Then I add the stock slowly and cook over medium heat until it thickens. This is the gravy that you pour over the beef patties to make salisbury steak.

I can’t seem to get a good picture of the finished product, but just pour the mushroom gravy over the steak (and maybe some mashed potatoes) and serve with a green vegetable, like broccoli. You can also cut the mushrooms into smaller sizes if you prefer. Recipe card is below! I will update this with a better picture at some point.

 

Salisbury steak with mushrooms
Serves 4
This is an easy weeknight dinner that takes less than 30 minutes to make!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
For beef patties
  1. 1 pound grass-fed ground beef
  2. 1 tsp italian seasoning
  3. 1 egg
  4. 1/4 cup coconut flour
For gravy
  1. 6-8 mushrooms, sliced
  2. 2 tbsp cassava flour or other starch (corn starch, potato starch)
  3. 1 cup homemade beef stock
  4. 2 tbsp homemade butter or beef fat skimmed from stock
Instructions
  1. Preheat skillet over medium-high heat. Cast iron preferable. Combine ingredients for beef patties in electric mixer using paddle or dough hook, or by hand. Mix until ingredients homogeneously combined. Divide mixture into 4 equal parts, then form into patties. Place patties on preheated skillet. You should hear a sizzle. Cook for about 6-7 minutes per side, until meat is thoroughly cooked and no pink remains (or until meat reaches 160 degrees to ensure food safety).
  2. While meat is cooking, melt butter or beef fat in pan, then add mushrooms and cook until soft. Add cassava or other starchy flour (e.g., corn starch, potato starch) and stir until a paste forms. Cook paste until bubbly. Then, add beef stock slowly. Stir until thickened. Pour over beef patty. Serve meal with mashed potatoes and broccoli.
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  1. […] Click here to get to the Salisbury Steak Recipe.  […]

  2. […] I also got hazelnut flour and coconut flour (both low-carb FYI). I have a recipe with hazelnut flour (below), and I also have two recipes with coconut flour: crabcakes (coming soon!) and salisbury steak. […]

  3. I wanted to add that the cassava flour will add approx 6 grams of carbs per serving. If you are going super low -carb, ketogenic, this may be even too much for you. You can skip the cassava but the gravy won’t thicken very much. Adjust per your individual dietary guidelines!

  4. I wanted to add that the cassava flour will add approx 6 grams of carbs per serving. If you are going super low -carb, ketogenic, this may be even too much for you. You can skip the cassava but the gravy won’t thicken very much. Adjust per your individual dietary guidelines!

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