Ever ponder where the heck Salisbury Steak originated from? I’m always curious about life in general and especially food so with the help of our handy Internet, I gave myself a quick lesson regarding the origin of this timeless dish. Click here if you, like me, would like to know more about this classic diner favorite.
For me Salisbury Steak conjures up memories of what my dad would order at Perko’s; a lifeless hamburger patty with grey “home-style” gravy and lumpy mashed potatoes. I remember thinking even as a little girl that that meal really did have potential, if someone simply gave it some thought and a bit of creative effort. Well, tonight my boys and I went for it and what we created was pretty darn delicious and not at all the Salisbury Steak of my past. I hope you and your family enjoys the Everyday Paleo rendition as much as we did!
Everyday Paleo Salisbury Steak
2 pounds of ground beef
1 cup spinach, finely diced
1 teaspoon crushed garlic
1 teaspoon sea salt
1 tablespoon dried thyme
½ teaspoon rubbed sage
¼ teaspoon ground marjoram
¼ teaspoon finely ground black pepper
2 tablespoons grass fed butter, ghee, or coconut oil
4 tablespoons butter
1 red onion thinly sliced
½ red bell pepper thinly sliced
2 cups sliced crimini mushrooms
1 cup beef broth
¼ cup coconut milk
Black pepper to taste
In a large mixing bowl place all the ingredients for the steaks and using your hands mix well. In a large skillet, heat the butter over medium high heat. While the butter is melting, form the hamburger mixture into thin oval patties (makes 7-8). Place the patties into the hot melted butter, make sure it sizzles, you want the pan to be nice and hot! Cook for 2 minutes on each side, the meat should be nice and browned on both sides. You’ll have to cook these in batches so add more butter or coconut oil if necessary. Once all the steaks are done, place in the oven to keep warm and now it’s time for the gravy!
In the same pan that you just cooked your steaks in, melt the butter over medium heat. Saute the onions, bell pepper, and mushrooms in the butter until tender, about 7-8 minutes. Add the beef broth and deglaze the pan (scrap all the bits off the bottom of the pan that might still be there from cooking the steaks). Bring to a boil and add the coconut milk and pepper. Mix well, bring back to a boil. At this point you’ll want to turn the heat down until the gravy is just simmering. Now you’ll want to reduce down the gravy by stirring frequently for about 10 minutes until the sauce starts to thicken.
Serve the steaks with the gravy ladled over the top and garnished with diced flat leaf Italian Parsley.
We ate ours with some pressure cooked sweet potatoes.