Classic Favorite

Salisbury Steak

Carrot and Sweet Potato Mash


  • 2 lb grass-fed ground beef
  • ¼ cup almond flour
  • 1 Tbsp Dijon mustard
  • 1 tsp salt, 1 tsp pepper
  • 1 large egg, lightly beaten
  • 2 Tbsp coconut oil (or avocado oil)
  • 2 red onions, thinly sliced
  • 2 Tbsp tomato paste
  • 2 tsp dried thyme or 1 Tbsp chopped fresh
  • 3 cups organic beef broth
  • 1½ tsp arrowroot powder


  1. Stir together ground beef, almond meal, mustard, salt, and pepper in a large bowl; add egg, stirring to combine.
  2. Shape mixture into 6 patties.
  3. Heat a grill pan (or skillet) over medium-high heat; grill patties, 4 to 5 minutes per side or until no longer pink. Set aside, and keep warm.
  4. Meanwhile, heat oil in a large skillet over medium heat; add onions. Cover and cook 20 minutes, stirring occasionally, or until onion is tender.
  5. Uncover, increase heat to medium-high, and cook, stirring, until onions are very tender and caramel colored.
  6. Add tomato paste and thyme, stirring to combine. Add broth; bring to a boil, and cook 5 minutes.
  7. Sprinkle arrowroot powder over mixture, and cook, stirring, 1 minute or until gravy is thickened. Spoon gravy over patties.

Side Dish Ingredients

  • 6 carrots, peeled and cut into chunks
  • 3 large sweet potatoes, peeled and cut into chunks
  • 4 cloves garlic, minced
  • ⅓ cup coconut milk
  • ½ tsp ground cumin
  • ½ tsp salt, ½ tsp pepper

Side Dish Instructions

  1. Bring carrots, and sweet potatoes, garlic and salted water to cover to a boil; cook 15 minutes or until tender. Drain; return to same pot.
  2. Add remaining ingredients; mash with a potato masher until almost smooth.

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