As we welcome the cooler temperatures of fall, this is one of those savory comfort foods to make and enjoy for yourself, for your family or for your friends. It is a relatively inexpensive dish, but rich in taste and flavor.

Of course, like the most all recipes that you find on my site, it is gluten dairy and grain-free, so you will need to have a few ingredients on hand to substitute what you would usually find in a typical Salisbury Steak recipe. I promise, it is full of flavor and you won’t feel that it is missing a thing.

Arrowroot and coconut aminos are two of the ingredients that you can find in most grocery stores and are common in many of my recipes. If you follow a gluten-free diet than you know that some beef broth has gluten in it – always read labels or look for certified Gluten-Free on the box.

This dish calls for ground beef, however, you may substitute with your favorite cut of meat. I recommend using grass-fed beef, which I like to purchase from Wellness Meats or Butcher Block. 

If you plan ahead and have all the ingredients this recipe can be made in under 30 minutes.


  • 1 ½ lbs ground grass-fed beef
  • ¼ cup almond flour
  • 1 egg
  • ½ tsp sea or pink salt
  • 1/2 tsp pepper
  • 1 onion, thinly sliced
  • 2 cups mushrooms, thinly sliced
  • 2 cups gluten free beef broth, divided
  • 2 tbsp coconut oil, separated
  • ¼ cup coconut aminos
  • 2 tbsp arrowroot starch
  • 1 tbsp tomato paste
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp mustard powder
  • chopped parsley optional topping



In a bowl combine beef, almond flour, egg, salt, pepper and 1/4 cup of beef broth. Mix well and form into 5 large patties.

Place a large skillet over medium heat and add 1 tbsp coconut oil. Once hot, add the beef patties.

Cook for 4-5 minutes per side (or until cooked to your liking) and remove to a plate.

While the beef is cooking, prep onion and mushrooms as noted. In a bowl, combine the remaining broth, coconut aminos, arrowroot starch, tomato paste, garlic powder, onion powder and mustard powder. Stir to mix well and dissolve the arrowroot starch. Once the beef is cooked, add 1 tbsp of coconut oil to the skillet.

Add the onions and cook, stirring occasionally, over medium heat for 3-4 minutes. Add mushrooms and cook another 2-3 minutes. Stir the broth mixture again to mix it up, then pour it into the pan. Scrape up the bits from the bottom of the pan and bring to a quick simmer.

Turn down the heat to low. Simmer, stirring very frequently for 3-5 minutes, until the broth thickens into a gravy. Add the beef patties back into the pan with the onions and mushrooms. Spoon some of the gravy over the beef. Top with fresh parsley.