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I hope I’m not the only one who grew up on loving frozen TV dinners. My favorite above all was always the Hungry Man with salisbury steak, mashed potatoes, corn, gravy, and a brownie. As a child, I had no clue how yucky those meals were. Reading the ingredients and nutrients is not for the faint of heart. All I remember was pulling the tray from the box, poking a few holes in the plastic for ventilation, and sticking the tray in the microwave. After about 2-5 minutes, out came a fully cooked meal. It was MAGIC!
One of my favorite things to do is to recreate comfort foods with nutrient-dense ingredients. Out of this silly love for TV dinners was birthed this AIP salisbury steak recipe. I made mine in an Instant Pot but you can use a slow cooker or you can cook on a stove top. If cooking on the stove, you will want to set the steaks aside (after browning) until your gravy thickens a bit and then return the patties to the mixture and simmer on medium low until the steaks are fully cooked, about 15-20 minutes. Serve atop a creamy sweet potato puree, like this one.
- 1 lb grass-fed ground beef
- ½ cup pureed sweet potato
- 1 tablespoon coconut aminos
- 1 teaspoon salt
- 1 tablespoon avocado oil
- 1 cup mushrooms, sliced
- 1 small sweet onion, sliced
- 3 cups beef broth
- 1 teaspoon fresh thyme
- 3 cloves garlic, minced
- 1 tablespoon garlic coconut aminos
- 3 tablespoons avocado oil
- 3 tablespoons arrowroot starch or cassava flour
- 1 teaspoon salt
- In a pressure or slow cooker, cover the bottom with the sliced onions and mushrooms.
- In a medium-sized bowl, combine beef, sweet potato, coconut aminos, and one teaspoon of salt. Mix together until well-combined.
- In a large pan on medium-high heat, heat one tablespoon of avocado oil. Form the meat into about five patties and brown each side for about 1 minute.
- Gently remove the patties and place on top of the onions and mushrooms in the pressure cooker.
- Return to the pan and lower the heat to medium-low. Combine remaining avocado oil, garlic, and thyme. Saute for about 2 minutes.
- Add arrowroot starch to the pan and whisk to combine. This should create a roux-like consistency. Whisk this mixture for about 3-5 minutes.
- Add broth and whisk frequently allowing breaks in whisking to allow the gravy to simmer and thicken. About 5-10 minutes.
- Pour mixture into pressure cooker over the top of the steaks. Close and set the pressure cooker to the meat/stew setting for about 35 minutes.
- If cooking in a slow cooker, cook for 4-6 hours on low.
[…] Salisbury Steak from Autoimmune Wellness *This comfort food classic gets a nutrient-dense makeover and uses the pressure cooker. […]
This looks delicious. You’ve probably made this recipe several times successfully, so maybe you’ve not experienced the sauce not thickening. I learned not to add the thickener until after pressure-cooking when I made this recipe: https://www.hippressurecooking.com/pressure-cooker-beef-stew/ where Laura writes, “I thickened the stew AFTER pressure cooking -This is the biggest difference between conventional and pressure cooking (besides the time savings, of course). If I had thickened the stew at the beginning of the recipe the cooker wouldn’t have been able to reach pressure. Thickeners make it difficult for the liquid to boil and generate the steam needed for pressure cooking.”
[…] the full AIP Salisbury Steak Recipe […]
This is a FAVORITE in our family! So tasty! I didn’t have enough broth last time I made this so I subbed in some homemade butternut/carrot soup and it added a whole new layer of flavor. Such a wonderful recipe, thank you!!
[…] steak with a side of roasted veggies. One of my latest adventures in the kitchen was adapted from AutoImmune Wellness after I found some wonderful spring produce and had leftover sweet potato. As it is getting warmer […]