Salisbury Steak with Mushroom Gravy

  • Serving Size6


    For the salisbury steaks:

    • 2 lbs. grass-fed ground chuck
    • ¾ c almond flour
    • 1 T fresh parsley, chopped
    • ¼ c beef broth
    • 1 T coconut aminos
    • ½ tsp garlic powder
    • 1 T dried onion flakes
    • 1½ tsp kosher salt
    • ½ tsp ground black pepper

    For the gravy:

    • 3 T butter
    • 2 c sliced button mushrooms
    • 1 c sliced yellow onions
    • ½ tsp coconut aminos
    • ½ c beef broth
    • ¼ c greek yogurt
    • Salt and pepper, to taste


    For the salisbury seaks:


    Combine all of the steak ingredients in a medium sized bowl and mix well.


    Form into 6 oval patties, about 1 inch thick, and place them on a cookie sheet.


    Bake in a preheated 375 F oven for 18 minutes.

    For the gravy:


    Melt the butter in a large skillet.


    Add the mushrooms and cook until golden brown (about 2 minutes per side.)


    Add the onions and cook for five minutes over medium heat.


    Add the broth and the coconut aminos stir and cook for 2 minutes, stirring to scrape any bits off of the bottom of the pan.


    Add Greek yogurt, and stir well, and remove from the heat. (If you want a thicker gravy, you can cook it on low for a few extra minutes to condense it.)


    Season with salt and pepper to taste.


    Serve over the warm Salisbury Steaks with extra parsley for garnish, if desired.

    Recipe adapted from: 

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