HAMBURGER STEAK

by Sheryl

Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Yield: 3 servings

This is classic Southern comfort food that I believe every household should have! The perfect paleo, whole30, and AIP one-pan meal. Incredibly savoury and a family-approved meal with ground beef patties smothered in a luscious homemade mushroom gravy!

INGREDIENTS

Hamburger:

1 pound ground beef
1 teaspoon sea salt
1/4 teaspoon black pepper (omit for AIP)
1 tablespoon avocado oil

Gravy:

2 tablespoons avocado oil
1 yellow onion, thinly sliced
2 c. mushrooms, sliced
1 c. beef broth
1 tablespoon coconut aminos
2 teaspoons mustard (omit for AIP)
2 teaspoons apple cider vinegar
1 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon black pepper (omit for AIP)
2 teaspoons garlic powder
2 teaspoons arrowroot starch
1 tablespoon chopped parsley, for topping

HOW TO MAKE HAMBURGER STEAK

Step 1: Into 3 to 4 burgers, make the ground beef and season with salt and pepper.

Step 2: In a large pan, heat the avocado oil over medium heat. Once the oil is hot, add the burgers and cook on each side for about 4 to 5 minutes until the internal temperature reads 160 degrees F. Remove from the pan once done and set the burgers aside.

Step 3: Add extra fat to the same pan. Once the oil is hot, saute the slices of onions for about 5 to 6 minutes until tender. Add the mushrooms and continue to cook for 3 to 4 minutes until soft.

Step 4: Add the broth followed by coconut aminos, mustard, apple cider vinegar, and seasonings. Stir well. Add the arrowroot starch, whisk, then decrease the heat, letting the mixture thickened. This takes 2 to 3 minutes more.

Step 5: Return the burgers to the pan once the gravy has thickened. Spoon the gravy over the burgers. Before serving, garnish with some chopped parsley. Enjoy!

NOTE:

You can omit the arrowroot if you prefer a keto/lo-carb dish and just further reduce the sauce.

NUTRITION FACTS:

Serving size: 1 SERVING, Calories: 414 | Fat: 26.6G | Carbohydrates: 6.8G | Protein: 36.4G

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