Saturday, March 3, 2012

One week on Low-Carb Paleo AND Salisbury Steak Recipe

I'm now on day 9 of low-carb paleo....except I can't count last night. I had a friend over and we made a bunch of tequila-and-club-soda-with-lime drinks. They were meant to be margaritas but I totally forgot. Anyway. As usual with alcohol consumption, I kind of strayed from the whole "eat in moderation" rule and ate about 3/4 of a batch of almond crackers with asiago and artichoke dip. Oh well.

For dinner I tried out a new Salisbury Steak recipe. The site is not a Paleo one, but the recipe is low-carb, gluten-free, and Paleo friendly. It does contain dairy, but you could use coconut milk instead of cream in the gravy.

Please excuse the picture, we ate our dinner before I thought to take photos. This is a pic of the leftovers.

It's a fantastic recipe but I did change it a bit. I've found I don't need egg in my ground beef to hold together patties, so I omitted the eggs from the original recipe, and cut the almond flour into 1/4 cup. Here's my altered recipe:

1 lb pastured ground beef
1/4 cup ground almonds (almond flour)
1/2 tsp each: black pepper, onion powder, sea salt, prepared yellow mustard (use ground mustard if you have it)

2 cups beef stock
5-7 mushrooms, sliced
1/2 tsp black pepper
dash of salt (depends on if your beef stock has salt in it to start - mine doesn't)
dash of celery salt
2 dashes of wheat-free soy sauce (Bragg's makes some)
1 tbsp cream
1-2 tsp arrowroot flour (used as a thickener instead of flour or cornstarch)
2-3 tablespoons water (to mix with the arrowroot flour)

Start the gravy: place the mushrooms, beef stock, and seasonings into a small saucepan and bring to a boil over med-high heat. Reduce to simmer for about 20 minutes. Taste and see if it needs more salt or pepper. Turn off the heat a few minutes before you want to thicken it. Stir in the cream. Just before serving your meal, mix the arrowroot flour into a small bowl or cup with a couple tablespoons of water and blend with a fork. Pour that into your beef stock/mushroom mixture and mix with fork. If it's not quite thick enough, repeat the process with 1/2 to 1 teaspoon or so of arrowroot flour. (Waiting to allow the gravy to cool a bit will help guarantee your arrowroot starch doesn't break down in heat and fail to set.)

Mix the meat ingredients together and form into 3 or 4 patties. Cook on a baking sheet or baking dish for 25 minutes at 350F. Broil for 2 minutes at the end. Remove to plates and ladle gravy on top.

Serve with a side of mashed/whipped cauliflower and a nice veg - I used sauteed asparagus. MMMM.

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