I recently read a Facebook post from Against All Grain about a Cream of Mushroom Soup recipe she loves to use in her green bean casserole for the holidays. This immediately got my brain going on the idea of making Salisbury Steak with it. I have always used the condensed version that comes in a can, but had to give that up (and happily so when I read the ingredients) once we converted to Paleo. That’s why I was so excited to try this out, because to me Salisbury Steak isn’t the same without the cream of mushroom soup gravy! I made the batch of soup the day before. the recipe makes enough for 2 meals like this. so you can freeze half of the soup if you’d like…or just eat it for lunch!
- 3 lbs. grass fed ground beef
1 onion, chopped
1/4 cup Cream of Mushroom Soup
1/2 cup almond meal
2 tablespoons fat (I used grass fed butter)
- 1 pkg. mushrooms (crimini or button)
1/2 cup beef broth
1/3 cup Paleo Worcestershire sauce
1 1/2 cup Cream of Mushroom Soup
- Mix first 5 ingredients in a large bowl. Patty out like you are making hamburgers.
Melt your fat and brown patties in a skillet, but don’t fully cook or you will wind up with hockey pucks!
Once outside is browned, remove patties from skillet and set aside.
Toss mushrooms in skillet (you might need to add some more fat) and cook until mushrooms are soft.
Add beef broth and scrape up the scraps on the bottom of the pan. Bring to a simmer and add Worcestershire sauce and soup.
Add patties to your gravy, cover pan with lid and simmer for about 20 minutes.
Serve with a yummy side….I prefer mashed cauliflower and roasted broccoli! Enjoy!