Coconut Free Dairy Free Salisbury Steak

Total time45 min

Prep time15 min

Cook time30 min

4.9

(29)

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Ingredients

4 servings

For the patties

1 ½ lb ground beef (80/20)
¼ cup plain breadcrumbs
1 large egg
1 tbsp worcestershire sauce
1 tsp dijon mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper

For the gravy

1 tbsp olive oil
1 medium yellow onion, thinly sliced
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups beef broth
1 tbsp worcestershire sauce
1 tsp tomato paste
salt and pepper, to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — do not overwork. Divide into 4 equal portions and shape each into an oval patty about 3/4 inch thick.
2
Heat a large (12-inch) skillet over medium-high heat. Add the olive oil and swirl to coat. Add the patties and sear undisturbed for 4 minutes, until the underside is deep brown and releases easily from the pan. Flip and cook for another 3–4 minutes, until the internal temperature reaches 160°F (71°C) on an instant-read thermometer. Transfer the patties to a plate and set aside.

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