AIP Salisbury Steak

Ingredients

Patties

• 1 pound ground beef
• ½ pound ground pork
• 2 tablespoons tigernut flour (use almond flour for SCD)
• 1 teaspoon dried thyme
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon baking soda
• ¼ teaspoon cream of tartar (omit for SCD)
• 1 tablespoon coconut oil or lard

Sauce

• 1 tablespoon coconut oil or lard
• 1 large onion, sliced thinly
• 8 ounces white button mushrooms, sliced
• 2 cups beef broth
• ¼ teaspoon sea salt, or more to taste
• 2 teaspoons arrowroot starch (omit for SCD)
• 2 teaspoons cold water (not needed if not including the arrowroot starch)

Instructions

1. Use your hands to combine the ground beef, ground pork, tigernut flour, thyme, onion powder, salt, baking soda, and cream of tartar in a large bowl. Form into 4 oval shaped patties, each of them about ¾ inch thick.
2. Heat 1 tablespoon coconut oil or lard in a large skillet over medium heat.
3. When hot, add the patties to the pan and cook for about 5 minutes, then flip and cook on other side for another 5 minutes, so that both sides have a nicely browned crust. Don't worry if they are still slightly rare in the middle as they will have a chance to finish cooking later. Remove from pan and set aside on a plate and keep warm.
4. Do not wash skillet. Add another 1 tablespoon coconut oil or lard to skillet, still over medium heat. When hot, add onion and cook, stirring occasionally, until onion is a light caramel brown color (about 8-10 minutes).
5. Add sliced mushrooms to pan with onions and cook, stirring frequently, for about 5 minutes.
6. Add the broth and salt, increase heat and bring to a boil, then reduce to a simmer.
7. If using arrowroot starch, mix it with cold water in a small bowl to form a slurry, then whisk the slurry into the sauce a little bit at a time, until it has reached your desired thickness.
8. Return steaks to the pan and spoon sauce over them. Allow them to heat through (about 3-5 minutes).
9. Remove from heat and serve.