One of my boys frequently asks for Salisbury Steaks. Since changing my eating habits, I try to not make 2 different meals very often. I will occasionally, so the others can have the things they miss and aren’t restricted from. I just try to not fix multiple meals every day. (And my family has been amazingly supportive and they don’t want me to do that either!) However, I do try to alter our recipes to make them compliant for me as much as possible. This was one of those recipes. While the steak part wasn’t so hard, the mushroom soup and gravy was another issue entirely!

One day while in Costco with my husband, I seen this box of Mushroom soup. Upon investigation I realized I could make this work! While I do not use it often, because it does have organic rice in it, it is not forbidden. It is dairy free, and gluten free. I also noticed that the sign on the shelf had an *. (In case you don’t know…items in Costco labeled with an * means they are rotated out and may not always be available every time you are in the store.) You are welcome! 😉 So I bought 3 boxes of these bad boys! 😀 I was not going to run out of Cream of Mushroom Soup! I had a couple recipes I was really needing it for.

I also discovered, that Danielle Walker’s Eat What You Love Cookbook also has a recipe for mushroom soup in it as well. I have not tried it yet, but it is on my list…as you know I am currently working through that book.

So I have the soup part worked out…now for the gravy. My attempts at gravy had not been so successful. Prior to autoimmune I could make a mean gravy, but I was really struggling. Until I found Cassava Flour! THAT was a game changer for me! My family cannot even tell the difference now!

Now to try these steaks again! As my husband would say, “BOOOOYAHHH!” Nailed it!

Salisbury Steaks

• 1# hamburger
• 1 egg
• 1/3 cup onions or onion flakes
• ¼ cup crushed crackers (Simple Mills or other compliant almond flour cracker)
• 2 tbsp almond milk
• 1 tbsp mayo, Sir Kensington, or Primal Kitchen dairy free
• 1/8 tsp pepper
• 1 pouch cream mushroom soup, auga (from Costco) or Danielle Walker has a recipe in Eat What You Love)

Gravy:

• 5ish oz. cold water
• ¼ cup cassava flour
• 3 cups beef bone broth

Preheat oven to 350*. Mix all ingredients except soup & gravy ingredients in a bowl.  Make into steak like patties.   Fry in olive oil, avocado oil, or ghee until brown on both sides.  Put in a baking dish.  I use a 10×15” baking dish.

 Pour soup over steaks.

In a separate pan bring the bone broth to a boil.  Place the cold water and flour in a shaker bottle, and shake well.  Slowly add flour mixture to broth while whisking.  Remove gravy from heat.  Pour gravy over steaks.

  Bake for 1-2 hours.

Tell me if you try this!