Classic Favorite
Salisbury Steak
Carrot and Sweet Potato Mash
Ingredients
- 1 lb grass-fed ground beef
- 2 Tbsp almond flour
- 2 tsp Dijon mustard
- ½ tsp salt
- ½ tsp pepper
- 1 large egg, lightly beaten
- 1 Tbsp coconut oil (or use avocado oil)
- 1 red onion, thinly sliced
- 1 Tbsp tomato paste
- 1 tsp dried thyme (or use ½ Tbsp chopped fresh thyme)
- 1¼ cups organic beef broth
- 1 tsp arrowroot
Instructions
- Stir together beef, flour, mustard, salt, and pepper in a large bowl; stir in egg. Shape into 2 patties.
- Melt oil in a large skillet over medium heat; add onion. Cover and cook 20 minutes, stirring occasionally, or until onion is tender.
- Uncover, increase heat to medium-high, and cook, stirring often, until onion is very tender and caramel colored.
- Meanwhile, cook patties in a grill pan or skillet over medium-high heat 4 to 5 minutes per side or until no longer pink. Remove from skillet, and keep warm.
- Stir tomato paste and thyme into onion. Add broth; bring to a boil, and cook 5 minutes. Sprinkle arrowroot over mixture, and cook, stirring often, 1 minute or until gravy is thickened. Spoon gravy over patties.
Side Dish Ingredients
- 3 carrots, cut into chunks
- 2 large sweet potatoes, peeled and cut into chunks
- 3 cloves garlic, minced
- ¼ cup unsweetened coconut milk
- ¼ tsp ground cumin
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Bring carrots, potatoes, garlic, and salted water to cover to a boil; cook 15 minutes or until potatoes are tender. Drain; return to pot.
- Add remaining ingredients; mash with a potato masher until almost smooth.
Paleo Meal Plan
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