This healthy take on classic Salisbury steak is an easy, one-skillet, 30-minute meal—a nostalgic family favorite made lighter and gluten- and dairy-free.
Thank you to True Aussie Beef & Lamb for sponsoring this post.
Easy Paleo Salisbury Steak Recipe
Salisbury steak brings back memories for many of us—whether from a TV dinner or a home-cooked plate. This version keeps the comforting flavors you remember while swapping a few ingredients to make the dish paleo, dairy-free, and gluten-free. It still delivers the rich, savory mushroom gravy and satisfying texture of the classic, but with cleaner, health-focused choices.
Salisbury Steak vs. Hamburger Steak
Traditional Salisbury steak is ground beef seasoned and bound with breadcrumbs and egg, formed into patties, and served with mushroom gravy and classic sides like mashed potatoes and green beans. This healthy variation keeps the familiar tastes but replaces a few ingredients for improved nutrition and dietary compatibility.
Key swaps in this recipe include:
- Almond flour instead of breadcrumbs
- Grass-fed Australian beef
- Coconut aminos in place of soy-based sauces
- Sugar-free ketchup
- Gluten-free, dairy-free ingredients for the mushroom gravy
You can still serve it with mashed potatoes, green beans, and even a healthier brownie for dessert—just choose the lighter versions listed below.
Which Beef is Best?
For this recipe I used organic, grass-fed Australian beef. Choosing a well-sourced protein matters to many home cooks: it can support flavor, nutrition, and environmental priorities. Rather than making extreme changes, I prefer small, sustainable swaps—like investing in high-quality meat while using affordable frozen vegetables—to make healthier choices manageable for a family.
Cooking with clean, responsibly sourced protein is one way to balance taste, health, and cost. If you’re exploring grass-fed beef, look for reliable suppliers and consider buying in bulk when possible to save money.
How to Make Instant Pot Salisbury Steak
If you prefer the Instant Pot, this recipe adapts well. For pressure cooking, omit the tapioca flour in the gravy and use arrowroot powder instead. Follow these steps:
- Set the Instant Pot to Sauté and heat oil until very hot (about 5 minutes).
- Sear the patties 3 minutes per side, then remove and set aside.
- Sauté mushrooms, onion, and garlic in the pot; deglaze with beef broth, scraping up browned bits.
- Stir in Dijon and coconut aminos, return patties to the pot.
- Cook on high pressure for 3 minutes, then allow a 10-minute natural release.
- Remove patties, switch to Sauté, and thicken the gravy with a slurry of 1 tbsp arrowroot and 2 tbsp water. Simmer until it reaches your desired thickness; season to taste.
What to Serve with Salisbury Steak
Creamy dairy-free mashed potatoes, a healthy green bean casserole, or paleo double chocolate brownies all pair well and keep the meal aligned with gluten- and dairy-free diets.
FAQS
Can I freeze Salisbury steak? Yes. Store cooled patties and gravy together in an airtight container for up to three months.
Is this recipe keto-friendly or low carb? Yes. The ingredients used are compatible with keto and low-carb plans; adjust portion sizes to fit your macros and serve with cauliflower mash if desired.
Use Grass-Fed Australian Beef in These Recipes
This grass-fed beef works well in one-pot beef stroganoff, beef and broccoli ramen stir-fry, gluten-free meatloaf, or garlic butter steak bites.
If you try this old-fashioned Salisbury steak and enjoy it, the best way to show appreciation is to leave a rating and share a photo—tag the creator on Instagram to show what you made.
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Old-Fashioned Salisbury Steak with Mushroom Gravy
Equipment
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12 inch skillet
Ingredients
Steak patties
- 1 lb Australian Grassfed beef
- 1 egg
- ⅓ cup almond flour (or 2 tbsp coconut flour)
- 2 cloves minced garlic
- 2 tsp onion powder
- 2 tbsp ketchup (sugar-free)
- 1 tbsp coconut aminos
- 2 tsp Dijon mustard
- ¾ tsp salt
Mushroom Gravy
- 2 tbsp olive or avocado oil
- 2 cloves minced garlic
- ½ onion, diced
- 8 oz sliced mushrooms (white or Baby Bella)
- 2 tbsp ghee or vegan butter
- 3 tbsp tapioca flour (or arrowroot)
- 1 ¾ cups beef broth
- 2 tsp Dijon mustard
- 2 tsp coconut aminos
- salt and pepper, to taste
- fresh parsley, for garnish (optional)
Instructions
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Combine all steak patty ingredients in a bowl and mix thoroughly so the patties hold together. Form into five equal oval patties about ¾ inch thick.
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Heat oil in a cast iron pan over medium-high. Add patties and brown 1–2 minutes per side. Transfer patties to a plate.
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In the same pan, add garlic, onions, and mushrooms. Sauté about 5 minutes until onions soften and mushrooms begin to brown.
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Reduce heat to medium. Add ghee, then sprinkle in the tapioca flour and whisk until smooth and combined.
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Slowly pour in the beef broth while whisking. Stir in Dijon and coconut aminos. Bring to a boil, return patties to the pan, and cook 5–7 minutes, occasionally whisking the gravy around the patties until it thickens.
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If you prefer a thicker gravy, stir 1 tbsp arrowroot or tapioca starch into 3 tbsp water, add to the pan, and simmer until your desired thickness is reached.
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Serve patties topped with mushroom gravy and parsley. Delicious with mashed potatoes or cauliflower mash.
Nutrition
All nutrition facts are estimates and automatically calculated. They may vary based on exact ingredients and portion sizes.