Wednesday, June 24, 2015

Paleo Salisbury Steak

Today is my birthday and we have some fun things planned for the evening.  First off we are going to check out Biwa's new sister restaurant called Noraneko, it is a ramen restaurant that is suppose to be stellar.  Then we are headed to OMSI's "after dark" night featuring "seed to cider," which includes cider tasting.  In other news what is everyone doing for the 4th of July weekend?  I'm personally headed to the coast but if I weren't I would probably have to check out the Estacada Timber Festival, looks like it could be entertaining.  Also look at this awesome James Beard Market that is being built in PDX, can't wait!  Onto the food, one day last week I decided I should make Salisbury steak because I've never had it or cooked it.  I adapted this recipe and was a little surprised to say it was better than what people have told me.  Enjoy!

Serves 4

The Ingredients

To make patties:
1 lb. ground beef sirloin
1 tsp onion powder
½ tsp granulated garlic
large pinch salt or to taste
large pinch ground black pepper or to taste
olive oil

Onion and Mushroom Gravy:
1 small onion, thinly sliced
1 cup sliced mushrooms (I used cremini)
salt and ground black pepper to taste
2 garlic cloves, pressed or minced
½ tsp paprika
¼ tsp mustard powder
2 cups beef broth
2 tbsp almond flour

The Process
1.  In a large bowl combine the ground meat mix with spices. Use your hands to work the spices into the meat. Make 4 even sized patties. Heat just a tiny bit of olive oil to coat the pan. Cook the patties for 8 minutes then flip and cook another 8 minutes, or until cooked all the way through. Drain off all the fat from pan, remove the patties and set aside.

2.  In the same pan saute the onions until they begin to soften, then add the mushrooms and cook for 5 minutes. Next add the salt, black pepper, garlic, paprika and mustard. Stir until well combined and place the patties back in the pan.

3.  Place the almond flour in a small bowl and whisk in the beef broth. Continue whisking until there are no flour lumps in the broth. Pour the broth mix into the pan, cover and simmer for 5 minutes or until the sauce, or gravy, thickens. Serve over mashed potatoes and your favorite green vegetable.

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