Salisbury Steak

Salisbury steak gets a clean-eating makeover — without losing any of the comfort. Seasoned grass-fed beef patties are seared until golden, then simmered in a rich mushroom and onion gravy. It's hearty, deeply savory, and weeknight-ready. Serve over mashed cauliflower or potatoes for a satisfying meal that proves clean eating doesn't have to mean compromise.

Total Time: 45 minutes

Servings: 4–6

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Salisbury Steak Ingredients

For the Salisbury Patties:

• 1 16-ounce package of Pre 85% or 92% Lean Ground Beef

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon kosher salt

• ¼ teaspoon ground black pepper

• 1 teaspoon Dijon mustard

• ¼ cup almond flour

• 1 egg

• 1 tablespoon olive oil

For the Salisbury Gravy:

• 2 tablespoons ghee or olive oil, divided

• 2 cloves of garlic, minced

• 1 small onion, peeled, halved, and thinly sliced

• 1 8-ounce package of white mushrooms, trimmed and sliced

• 1½ cups compliant low-sodium beef broth

• 1½ tablespoons tapioca or arrowroot starch

• 1 tablespoon Dijon mustard

• 2 teaspoons coconut aminos

• ¼ cup fresh parsley, finely chopped

• Kosher salt and black pepper to taste

Instructions:

1. Combine all Salisbury patty ingredients except olive oil in a large bowl and mix thoroughly by hand. Shape into 4 to 6 oval patties, about ¾ inch thick.

2. Heat olive oil in a large skillet over medium-high heat. Brown patties for 1½ minutes per side, then remove to a plate.

3. In the same skillet, heat 1 tablespoon of ghee over medium heat. Sauté garlic and onion for 30 seconds. Add mushrooms and cook for 5 minutes, stirring occasionally, until softened. Add a few tablespoons of broth if pan becomes dry.

4. Whisk tapioca starch into remaining broth until dissolved. Slowly add broth mixture to pan, stirring constantly. Bring to a boil, then reduce to a simmer. Season to taste with salt and pepper.

5. Return Salisbury patties to the pan and cook over low heat for 5 minutes. Serve patties and gravy over mashed cauliflower or potatoes.