AIP Salisbury Steak
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • Beef:
  • 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

  • Broth:
  • 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
  1. In a pressure or slow cooker, cover the bottom with the sliced onions and mushrooms.
  2. In a medium-sized bowl, combine beef, sweet potato, coconut aminos, and one teaspoon of salt. Mix together until well-combined.
  3. 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.
  4. Gently remove the patties and place on top of the onions and mushrooms in the pressure cooker.
  5. Return to the pan and lower the heat to medium-low. Combine remaining avocado oil, garlic, and thyme. Saute for about 2 minutes.
  6. 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.
  7. Add broth and whisk frequently allowing breaks in whisking to allow the gravy to simmer and thicken. About 5-10 minutes.
  8. 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.
  9. If cooking in a slow cooker, cook for 4-6 hours on low.
Pictured: served atop sweet potato puree, like this one.
Recipe by Autoimmune Wellness at