Secret Ingredient Salisbury Steak

I’m sure your household is similar to mine….you MUST have at least one picky eater in the house that basically refuses anything green on their plate.  PLEASE tell me I’m not alone in my misery!? HA!  I have one child that will load up his plate as high as can be with a ton of veggies, beans and really nutritious ingredients, and I have another that “leaves all of that stuff for his brother” while he bathes in a vat of mashed potatoes! Oi vey!  So it’s especially exciting when I’m able to pull off a dish, an incredibly DELICIOUS dish, and sneak in some veggies without him realizing it at all!

Mom 1 Picky Eater 0

So without further ado (and I really wish I had lots of fancy Pinterest worthy photos to share with you, but alas, I’m really not a food blogger, yet love making yummy dishes…need to get better at taking photos of my food in an interesting way!)  Here is the recipe that your kids (and hubby) will LOVE and you’ll go to bed feeling pleased with yourself!

Secret Ingredient Salisbury Steak

2 lbs. of lean ground beef

2 T heavy cream (for Whole30 use canned coconut milk – full fat)

1 egg

1 T Worcestershire sauce

1 t salt

1/4 t pepper

1/4 c chopped onion

SECRET INGREDIENT: Extremely large handful of fresh spinach, chopped finely

1-2 cartons of mushrooms sliced

1/4 cup chopped onion


I cup beef broth

1 1/2t Worcestershire sauce

1 t beef bouillon

1 clove garlic, minced

1 t tomato paste

1/2 cup water

2 T heavy cream (or coconut milk)

1/2 t xanthan gum (or arrow root powder)

In a large bowl, mix the first six ingredients.  Shape 6 patties.  In a large skillet, brown patties on both sides then transfer them to a large baking dish.  Pour out the drippings in the skillet except 1 T or add a T of coconut oil if needed.

Add mushrooms (I like mushrooms so I buy TWO cartons) and 1/4 cup of onion; saute until tender.  In a small mixing bowl make the gravy (leaving out the 2 T of heavy cream and 1/2 t of xanthan gum).  Pour over the mushrooms and cook until hot and bubbly.  Pour the mushroom mixture and liquid over the patties.  Bake, uncovered, at 300 degrees for 1 hour.

Once cooked, pour the liquid (try and not let the mushrooms get in) into a separate pot.  Add the 2 T of cream; heat until bubbly.  Gradually whisk in the xanthan gum (or arrowroot) to thicken to a gravy consistency.  Pour back over the meat and mushrooms to serve!  Pair this with mashed potatoes (or mashed cauliflower potatoes) and a green veggie like broccoli and you’ve got a meal prepared for a king!

Note:  Sometimes I will get 3 lbs. of meat instead of 2lbs. and keep all the other ingredients the same amount and it still turns out very tasty.  With two teenage boys in the house, they devour this dish and I like to have 1-2 patties left over for tomorrow’s lunch!


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