- 2 pounds of ground beef
- 1 cup spinach, finely diced
- 1 egg
- 1 teaspoon crushed garlic
- 1 teaspoon sea salt
- 1 tablespoon dried thyme
- ½ teaspoon rubbed sage
- ¼ teaspoon ground marjoram
- ¼ teaspoon finely ground black pepper
- 2 tablespoons grass fed butter, ghee, or coconut oil
- 4 tablespoons butter
- 1 red onion thinly sliced
- ½ red bell pepper thinly sliced
- 2 cups sliced crimini mushrooms
- 1 cup beef broth
- ¼ cup coconut milk
- Black pepper to taste
- In a large mixing bowl place all the ingredients for the steaks and using your hands mix well.
- In a large skillet, heat the butter over medium high heat. While the butter is melting, form the hamburger mixture into thin oval patties (makes 7-8).
- Place the patties into the hot melted butter, make sure it sizzles, you want the pan to be nice and hot! Cook for 2 minutes on each side, the meat should be nice and browned on both sides. You’ll have to cook these in batches so add more butter or coconut oil if necessary. Once all the steaks are done, place in the oven to keep warm and now it’s time for the gravy!
- In the same pan that you just cooked your steaks in, melt the butter over medium heat.
- Saute the onions, bell pepper, and mushrooms in the butter until tender, about 7-8 minutes. Add the beef broth and deglaze the pan (scrap all the bits off the bottom of the pan that might still be there from cooking the steaks).
- Bring to a boil and add the coconut milk and pepper. Mix well, bring back to a boil. At this point you’ll want to turn the heat down until the gravy is just simmering.
- Reduce down the gravy by stirring frequently for about 10 minutes until the sauce starts to thicken.
- Serve the steaks with the gravy ladled over the top and garnished with diced flat leaf Italian Parsley.
Enjoy Paleo Salisbury Steak with some mashed sweet potatoes!