Salisbury steak always reminds me of TV dinners. This is a much healthier option! For the "steaks", I combined lean ground beef, a beaten egg, garlic, almond flour (to bind everything) and seasoned with salt and pepper. After mixing, I shaped into patties.
For the gravy, I melted some ghee (clarified butter) in a skillet over medium-high heat. Once melted, I sautéed a medium chopped onion and a bunch of roughly chopped mushrooms until they were decently browned. I added 1/4 cup of beef broth (homemade to ensure no additives) and simmer for about 7 minutes until all the broth is absorbed. Following this, I added 2.5 cups of beef broth, 1 tbsp of tomato paste and seasoned with salt and pepper. After simmering for 10 minutes, I added arrowroot powder (this acts as a thickener, a substitute for corn starch) and simmered for another 10 minutes.
While simmering, I seared both sides of the patties in a little olive oil for 4.5 minutes per side. Following this, add the mushroom sauce to the skillet and simmer all together for 10 more minutes.
The Italian dressing for the salad (bought pre-bagged) was made with olive oil, red wine vinegar, garlic powder, salt, pepper and Italian herbs. Just the way Grandma Susie used to do it! #whole30dinner #mushroomsmakeeverythingbetter