Paleo Hamburger Steak with Gravy
Satisfy your comfort food cravings with this hearty and flavorful Paleo Hamburger Steak with Gravy, a wholesome twist on a classic diner favorite. Juicy, seasoned hamburger patties are pan-seared to perfection, then simmered in a rich, savory gravy made with tender mushrooms, caramelized onions, beef broth, and coconut aminos for a gluten-free, soy-free delight. Thickened with tapioca starch, the gravy is irresistibly smooth and Paleo-approved, while fresh parsley adds a pop of herbaceous brightness. Perfect for busy weeknights, this easy recipe comes together in just 45 minutes and pairs wonderfully with cauliflower mash or roasted vegetables for a truly satisfying meal. Whether you're following a Paleo diet or simply looking for a healthier comfort food option, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 egg
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons coconut oil
- 8 ounces button mushrooms
- 1 medium onion
- 1 cup beef broth
- 1 tablespoon coconut aminos
- 1 tablespoon tapioca starch
- 2 tablespoons water
- 2 tablespoons fresh parsley
Instructions
In a large mixing bowl, combine ground beef, egg, onion powder, garlic powder, sea salt, and black pepper. Mix well and divide into 4 equal portions, shaping each into a patty.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the patties to the skillet and cook for 4-5 minutes on each side until browned and cooked through. Remove the patties from the skillet and set aside.
Thinly slice the mushrooms and the onion. In the same skillet, heat another tablespoon of coconut oil over medium heat. Add the sliced onions and mushrooms, sautéing until they are tender and browned, about 5-6 minutes.
Pour in the beef broth and coconut aminos, stirring to combine. Bring the mixture to a simmer and let it cook for 3-4 minutes.
In a small bowl, whisk together tapioca starch and water to create a slurry. Slowly whisk the slurry into the skillet, stirring continuously until the gravy thickens, about 2-3 minutes.
Return the hamburger patties to the skillet, spooning the mushroom and onion gravy over them. Let them simmer together for another 2 minutes to heat through.
Garnish with freshly chopped parsley before serving. Serve hot, and enjoy your paleo hamburger steak with gravy!
Nutrition Facts
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 2752 mg | 120% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 15.1 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 141 mg | 11% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2343 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
