AIP Salisbury Steak
Author: Kelsey McReynolds
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
- 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.
Pictured: served atop sweet potato puree, like
this one.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/aip-salisbury-steak/
3.5.3229