Old-Fashioned Salisbury Steak with Mushroom Gravy
This healthy twist on the classic, old-fashioned Salisbury steak recipe is an easy, one-skillet, 30-minute meal! A nostalgic favorite for the whole family!
Thank you to True Aussie Beef & Lamb for sponsoring this post!
TABLE OF CONTENTS
Easy Paleo Salisbury Steak Recipe
You may have loved Salisbury steak growing up. Whether it was from a TV dinner or homemade, Salisbury steak is a nostalgic, beloved favorite for so many. I set out to make this classic recipe healthier comfort food for your post-holiday best intentions. This recipe tastes exactly like the classic, but with simple, healthy swaps that make it paleo, dairy-free, and gluten-free.
Salisbury Steak vs. Hamburger Steak
Traditional Salisbury steak is made with ground beef, seasonings, and combining agents like breadcrumbs and egg. It is then shaped into individual steak patties. Hence, the alternative name of Hamburger steak. Typically, this dish is served with mushroom gravy sauce, and sides like mashed potatoes, and green beans. Also, if you remember the tv dinner, a brownie for dessert!
My easy, healthy twist on the old-fashioned Salisbury steak recipe makes some healthy swaps such as:
- Almond flour instead of breadcrumbs
- Grass-fed Australian beef
- Coconut aminos
- Sugar-free ketchup
- Gluten-free and dairy-free ingredients for the homemade mushroom gravy!
And don’t worry, I also included amazing sides recipes below. Now you can still enjoy this hamburger steak with the classic mashed potatoes, green beans, and brownie- just healthier versions!
Which Beef is Best?
For this recipe, I used Organic, grassfed Australian beef. Choosing a well-sourced protein is an important decision for me and my family. I don’t enjoy making big new years resolutions. Rather, I make small, sustainable changes here and there that help me and my family live a healthier lifestyle.
As someone who loves food and sharing recipes, I see cooking with clean, well-sourced proteins as a contribution to my health and the health of our planet. I find balance in this area by investing in high-quality meat, but choosing organic frozen vegetables to offset some of the costs. There are so many simple swaps to make healthier decisions daily!
If you’re going grassfed and aren’t sure what to do, here are some amazing resources. They have helped me make this decision and ways to make it work when feeding a family.
Also, you can find out where to buy Australian grassfed beef near you using this store locator!
Australia’s Sustainability Journey
Nutrition Guides for the Whole Family
How to Make Instant Pot Salisbury Steak
If you’re looking for an alternative cooking method, this recipe will totally work in your Instant Pot! Here are the instructions to make Instant Pot Salisbury Steak:
*omit the tapioca flour for this and use arrowroot powder instead!
- Add oil and then turn to sauté mode. Make sure it gets really hot – wait like 5 mins.
- Add your beef Patties and cook for 3 mins each side. Remove from the pot.
- Use more oil if needed and then add in the mushrooms, onion, and garlic. Sauté.
- Deglaze the pot by pouring in the beef broth and scraping the bottom of the pan.
- Stir in the Dijon mustard and coconut aminos. Add the browned steaks back into the pot.
- Cook on high pressure for 3 mins then naturally release for 10 mins.
- Place the steaks on a serving plate.
- Turn the pot to sauté mode and add in a slurry made from 1 tbsp arrowroot powder and 2 tbsp water. Let the gravy bubble as it thickens. Repeat this step to thicken even more! Season with salt and pepper as needed.
What to Serve with Salisbury Steak
Creamy Dairy Free Mashed Potatoes
Paleo Double Chocolate Thin Mint Brownies
FAQS
Can I freeze Salisbury steak? Yes! To freeze store in an airtight container for up to 3 months with the gravy.
Is this Salisbury steak recipe keto-friendly and low carb? Yes! All of the ingredients used in this recipe are Keto friendly and low carb. Adjust the serving size to fit in with your keto macros and enjoy your keto Salisbury steak with a side of cauliflower mash!
Use Grass-Fed Australian Beef in These Recipes
One-Pot Dairy Free Beef Stroganoff
Beef and Broccoli Ramen Stir Fry
If you make this healthy, Old-Fashioned Salisbury Steak recipe and love it, the best way to say thanks is to leave a 5-star rating and review it below. Don’t forget to share your creations on Instagram – I love seeing what you make!
This post contains affiliate links. This means if you make a purchase using one of my links, I may receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!
Old-Fashioned Salisbury Steak with Mushroom Gravy
Ingredients
Steak patties
- 1 lb Australian Grassfed beef
- 1 egg
- ⅓ cup almond flour, can sub 2 tbsp coconut flour
- 2 cloves minced garlic
- 2 tsp onion powder
- 2 tbsp ketchup
- 1 tbsp coconut aminos
- 2 tsp dijon mustard
- ¾ tsp salt
Mushroom Gravy
- 2 tbsp olive oil or avocado oil
- 2 cloves minced garlic
- ½ onion, diced
- 8 oz sliced mushrooms, white or Baby Bella
- 2 tbsp ghee, or vegan butter
- 3 tbsp tapioca flour
- 1 ¾ cups beef broth
- 2 tsp dijon mustard
- 2 tsp coconut aminos
- salt and pepper, to taste
- fresh parsley, for garnish, if desired
Equipment
- 12 inch skillet
Instructions
- Combine all of the steak patty ingredients in a bowl and mix well using your hands. You want it to be mixed pretty thoroughly so the patties hold together. Form the mixture in 5 equal oval-shaped patties, about 3/4 inch thick.
- Heat the olive oil in a cast iron pan over medium high heat. Add the patties and cook them for 1-2 minutes each side, until they are nicely browned. Set the patties aside on a plate.
- In the same pan, add the garlic, onions, and mushrooms. Sauté them for 5 minutes until the onions are softened and the mushrooms are beginning to brown.
- Turn the heat to medium. Add in the ghee, followed by the tapioca flour. Whisk the flour well until it is completely combined with the butter and any lumps are gone.
- Slowly pour in the beef broth while whisking. Add in the dijon mustard and coconut aminos. Bring the mixture to a boil, then add the beef patties back into the pan. Cook for 5-7 minutes, whisking the liquid around the patties occasionally. The gravy should thicken.
- If you want the gravy to be thicker, add in 1 tbsp arrowroot or tapioca starch mixed with 3 tbsp water. Let it bubble while stirring.
- Serve the patties topped with the mushroom gravy and fresh parsley. This meal is delicious served with mashed potatoes. Enjoy!
10 Comments on “Old-Fashioned Salisbury Steak with Mushroom Gravy”
This recipe was so delicious and easy to make! I was a little intimidated but it was fairly fast and everyone in my family loved it. I’ll definitely be making again, thanks Mary for always making me feel like a rockstar 😊
Yay! So glad to hear it!!
This is a stick to your ribs recipe! Easy and delicious. I made cauliflower mash on the side. My patties fell apart a little but it didn’t affect the dish. That gravy was YUM!
Another winner from Mary! Easy to whip up and so tasty! I haven’t had salisbury steak in YEARS….Nice proteiny meal!
Thanks, Mary! You really ROCK! #Socreative
Run! Don’t walk to make this recipe! This is so good. Epitome of cozy comfort food. That gravy! Another win for Mary to make a long loved meal cleaner and healthier to eat. One of my family’s favorite Sunday dinners.
This is an amazing recipe!!!! Perfect for this rainy/snowy day. Delicious flavor and a hit with The Husband and kids:)
Perfection! 🤩🤩🤩 I’m not a fan of Salisbury Steak, but my husband is! Mary you have converted me! This recipe is easy to make, but also amazingly delicious! Thank you for another recipe to add to my files! You help make cooking delicious, fun and easy!😍😍😍
Amazingly easy and tasty recipe! One pot (bonus), easy going ingredients, and really quick to make. We could’ve easily devoured the whole thing. So rich, you forget it’s whole 30! Definitely putting this into the dinner rotation.
Literally one of the best meals I’ve made… and I’m a pretty good chef! Lol The beef is tender & the Dijon mustard lends a note to the flavor that just perfects the taste. Thank you, Mary! Another home run!
woo hoo, glad to hear it, Amy! Thank you!