This Salisbury Steaks recipe is “a comfort food favorite that’s quick and easy.” January 2023 Featured Chef, Melinda Keen, loves developing healthy recipes that allow people to live pain-free. These steaks use one of Melinda’s favorite ingredients: 100% grass-fed ground beef.
Grass-fed ground beef is high in protein, Omega 3s, CLA, Vitamins A and E, and much more! This recipe is considered a “comfort food,” and it actually provides comfort to your body! Improve joint health, brain function, immunity, and much more with grass-fed beef recipes like this.
Salisbury Steaks Recipe
- 1 pound ground beef
- 1/2 small yellow onion, diced
- 1 egg
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 cup water
- 1 tablespoon cornstarch
- 1 cup milk
- 6.5 ounce mushrooms
- 1/4 teaspoon garlic powder
- salt and pepper, as desired
- Mix the ground beef, diced onion, egg, salt, and pepper in a medium-sized mixing bowl.
- Form 4 beef patties and fry in the butter until seared on both sides. Remove and set aside. These do not have to be thoroughly cooked.
- Turn the heat down to medium.
- Mix 1 tablespoon cornstarch into the water and add the milk to the skillet. Stir constantly, picking up the bits left in the skillet until thickened. (About 2 minutes)
- Stir in the mushrooms, garlic powder, salt, and pepper, and then add the beef patties.
- Baste this with the gravy as they cook through.
NOTE: Serve over rice or rice pasta to keep the low recipe oxalate.
Browse nourishing organ meat recipes on the Discover Blog, along with expert advice, kitchen tips, and more!
Melinda Keen is an author, educator, and nutritional consultant specializing in developing low-oxalate healthy recipes. Having battled and overcome debilitating health issues through diet, Melinda is passionate about helping others heal by promoting oxalate awareness and sharing nutritious recipes. Her published works include “Low Oxalate Fresh and Fast Cookbook” (2015), “Real Food Real Results” (2016), “Living Low Oxalate” (2018), and “Tame the Flame Cookbook” (2019).