The original Salisbury steak recipe is a favourite of mine but after making the switch to paleo it became a no-no for a while. Once my health improved, I returned to this classic weeknight dinner and gave it a much needed make-over. The white vinegar gives it a little bit of a worcestershire sauce style kick but it’s not to everyone’s taste. If you don’t like it, just omit it.
As a tip if you have the time, I would really recommend getting the meat out of the fridge a little bit before you plan to make this dish. The cold on your fingers during squishing can be a bit hard to take but is the difference between delicious juicy meat and a tough to swallow mess. Don’t omit the squishing because without it you don’t get the texture! However I will point out that if you have a hubby or wife around willing to prove their toughness to help out then don’t worry about it and leave it in the fridge.
On a side note in case this happens to anyone else because sometimes potential difficulties just don’t occur to me until someone else points it out. For my hubby’s first time making this he got a bit stuck on how he could divide an egg in half. So, in case there is anyone else out there, the best way is to mix a whole egg and then separate it into two equal bowls and use only one of the bowls and ta-daa!! Half of an egg!
Low Carb Salisbury Steak with a Creamy Mushroom Sauce
- 500 g beef mince (1lb)
- ½ small egg
- 60 g fennel (1/4 of a medium one)
- 1 clove garlic
- ½ tsp white vinegar
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp garlic powder
Simple Mushroom Sauce
- 50 g mushrooms (½ cup sliced)
- 60 g fennel (¼ of a medium fennel )
- 60 ml coconut cream (¼ cup)
- ½ cube beef stock
- 1 tbsp olive oil
- Chop the fennel and the garlic very finely. (I whizz them through the food processor to make them small enough and it's a lot faster too.)
- In a large bowl mix the beef mince, egg, garlic, fennel, vinegar, salt, black pepper, thyme and garlic powder by thoroughly squishing it through your fingers.
- When the meat is squished pat into 4 equal size steaks.
- Heat the lard in a large frying pan on a medium heat (I use number 6).
- Carefully place the steaks into the frying pan. Fry 10 mins on one side. Carefully flip them over and brown on the other side for 10 mins. 20 minutes in total.
- When the juices run clear the steaks are done. Remove and cover.
- Slice the mushrooms. Finely chop the fennel.
- Using the same frying pan at the same temperature as you did for the steaks add the oil, fennel and mushrooms.
- Fry until soft, stir often.
- Add the coconut cream and the beef stock cube and stir well.
- When the coconut cream is warm and the stock cube has dissolved, remove from the heat.
- Serve one salisbury steak per person with a quarter of the sauce on top.