Salisbury Steak from The Ancestral Table

The Paleo Kitchen

What I love about the ever-growing Paleo community is the amount different talents there are and that each and every person brings something different to the table. Russ Crandall, the man behind the blog The Domestic Man, has released a work of art – The Ancestral Table.  What this book does is show you not only some of the most beautiful food photos ever but also takes your on journey back in time to dinner tables-past. I believe that the Paleo diet movement isn’t a fad diet or a scheme by any means – the truth is, it’s a way to eat like we used to. Think about it: Before the advent of all these processed foods, you had to make things from scratch or buy them from the local farmer’s market. Maybe even trade your homemade butter for someone’s eggs.

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In The Ancestral Table, Russ showcases this is a gorgeous way. The photos are so freakin’ good. Seriously. That’s what you’ll think on your first few flips through the book’s pages. There’s cuisines from all over the world, classic recipes with a twist to comply within the Paleo lifestyle. And, Russ uses starches in this book. I’m not talking about sweet potatoes and plantains, I’m talking white rice and white potatoes. I think if you can tolerate “safe starches” then enjoy. I personally love me some white rice with grass-fed butter. SO GOOD. Russ himself has seen vast health improvements with Paleo. At the age of 24, Russ suffered a stroke. Over the course of his 20s he suffered from other health-related issues, including a rare autoimmune condition. Not keen on the idea of taking multiple medications for the rest of his life, Russ decided to try a change in diet. That’s when Paleo came in & Russ has since elevated many of his symptoms. Score one for the power of proper nutrition!!

SalisburySteakNow, I wanted to share one of Russ’s fantastic recipes with you and it was so hard to choose THE one that I think you all will love. I’ve been posting so many dessert recipes lately I figure you all needed a break. So, without further ado, I present SALISBURY STEAK! Talk about a classic meal!  The Ancestral Table is in stores now – order your copy today!

5.0 from 6 reviews
Salisbury Steak
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 lb ground beef
  • 1 egg
  • 2 tbs almond meal
  • 1/2 tsp sea salt
  • 1/2 tsp ground mustard
  • 1/2 tsp onion powder
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1 tsp black pepper, divided
  • 2 cups beef broth
  • 5 oz sliced white mushrooms
  • 1 tbs heavy cream (optional, can use coconut milk)
  • 2 tsp arrowroot starch
  • 2 tsp cold water
Instructions
  1. Preheat the oven to 350°F. Combine the ground beef, egg, almond meal, salt, mustard, onion powder, baking soda, cream of tartar, and 1/2 tsp. of the pepper in a mixing bowl. Mix with your hands until everything is well combined; be careful not to overmix.
  2. Form the meat into 4 steak-shaped patties and place on a baking sheet. Bake until browned, about 18 minutes, then broil for 2 minutes to create a crust.
  3. While the steaks are cooking, combine the broth, mushrooms, and the remaining 1/2 tsp. pepper in a small saucepan. Bring to a simmer on medium heat, then reduce the heat to medium-low and simmer until the mushrooms shrink and soften, about 15 minutes. Stir in the cream or coconut milk and reduce the heat to low. In a separate dish, mix together the starch and cold water to create a slurry. Stir the starch slurry into the broth and simmer until thickened, about 3 minutes. Add salt and pepper to taste, then plate the steaks and pour the gravy on top.

  ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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13 Comments

  1. This was delicious, we made it with some mashed sweet potato. I did have one problem though, which I’ve had with other recipes as well. I can’t manage to get sauces to thicken with arrowroot. I had the same problem when making ‘Caveman Casserole’ (a new paleo favorite). In both instances I let it sit longer than the recommended time, with no results. It’s completely liquid. Should I use colder water? More arrowroot? Hotter/Colder simmer temp? After the leftovers sat in the fridge, they’re still no thicker than before. Hopefully this post isn’t too old. Loving the recipes so far. Thanks for everything.

    1. I’m certainly not the chef around here, but I know my way around the kitchen and I’ve been doing the Paleo/Primal thing for a little over a year.

      This sounds delicious and I’m planning it for dinner tomorrow night. As far as your problem with the gravy, I approach my gravies from a Cajun perspective and all good gravies start with a roux. Perhaps this would solve the thickening problem. Start with a small amount of coconut oil and an equal part of arrowroot or coconut flour in a cast iron skillet. I put seasonings in this mixture at the beginning, like the salt and pepper called for. I generally add onion powder and garlic powder to all gravies just because… lol You’ll want to have this on a medium – med. high heat and as it is gets hot you’ll stir it around (I used a wooden spatula type utensil, I just don’t like the dip of a spoon, so I prefer it to be flat). You’ll keep it moving all around to keep it from burning, while watching it get darker and darker. The darker the roux the more flavorful the gravy will be. Once it is the color you want, add the broth and the cream/milk. I use a whisk here to incorporate the liquid with the paste you have just created. Once it’s all nice and bubbly, I would add the mushrooms and just stir it to prevent sticking and check for it to thicken back up to the consistency you want. You can let it cook down and add more broth as needed until it is just where you want it :)

      My humble two cents… Catherine

  2. Hi!

    My husband and I made this dish last night and we LOVED it! We made a few tweaks though. We used a beef/venison blend and we added a little red chili flake to the gravy. Thanks for all the great recipes! We are trying the stuffed sweet potatoes next!

  3. This dish was delicious! Even my teenage daughter liked it, and she hates beef. :) Thanks for sharing a wonderful recipe. I made it as written: The gravy was more like a sauce (thinner), so next time, I’ll try to thicken it. Thanks again!

  4. Hi, Thank you for the recipes! Would you be able to suggest an alternative to almond meal? Tree nut allergy. If I skip that ingredient will the patties fall apart?

  5. Another fabulous recipe, George!!! I made this tonight as written and it was delicious. Nice to have something a little different. This is going into dinner rotation! Made it with your roasted carrots with dill for the side and that was one heck of a good, satisfying meal. Everyone’s happy, thanks so much yet again!!

  6. WOW George,

    I think is the best recipe yet. My husband, who is not a Paleo follower loved it as well. Bravo, you just stay in the kitchen and create and I will keep trying out your recipes. This one is a real gem!!

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