hello fall favorites

welcome fall into your home with delicious comfort food

Recipe Creation in Partnership with Erin at The Wooden Skillet

"I am SO excited to share this recipe with you all, especially as we turn the corner into Fall and we are craving all things cozy and warm. This Healthier Salisbury Steak inspired meal is perfect for colder weather!"
- Erin, The Wooden Skillet

This meal is the perfect companion for the changing leaves, crisp mornings and the faint smell of pumpkin spice in the air. Creamy, warm mashed potatoes, roasted vegetables and a dreamy gravy covering a delicious Country Natural Beef hamburger patty. Plus, it's Whole30 approved!

We recommend getting a jump start on meal prepping and storing these in your refrigerator ahead of time -

- prep carrots

- slice your mushrooms

- make your beef patties

Healthy Homemade Salisbury Steak

A savory and delicious dish that is complete comfort food, everyone around your table will enjoy this meal!



4 whole carrots (peeled, cut into 3-4 inch chunks and then quartered)

12oz green beans

1 teaspoon kosher salt

Salisbury Steak Patties

1 pound Country Natural Beef 80/20 ground beef

1 egg

1/4 cup (heaping) sweet yellow onion, diced

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 tablespoon almond floour

olive oil

1 pint mushrooms, sliced


2 tablespoons ghee

2 tablespoons tapioca flour

2 cups beef broth

1 teaspoon salt

Instructions: Veggies

  1. Preheat oven to 400 degrees

  2. Place carrots and green beans on parchment paper-lined cookie sheet - Drizzle with olive oil and massage into veggies

  3. Sprinkle with salt

  4. Roast for 18 minutes, tossing once hlfway

Instructions: Salisbury Steak Patties

  1. Combine ground beef, egg, onion, salt, pepper and almost flour into a medium mixing bowl - Mix well

  2. Divide into 4 equal parts and form into balls - Gently press down to create 1/2 inch thick patties

  3. Season with salt and pepper

  4. Bring large cast iron skillet to medium-high heat and drizzle with olive oil - Swirl to coat the pan

  5. Once pan is hot, add patties - Cook 4-5 minutes per side (or until cooked through)

  6. Remove patties from pan and place on a plate - Set aside (do not clean out the pan)

  7. Add mushrooms to pan and cook on medium heat for 4-5 minutes or until cooked down - Season with salt and pepper

  8. Remove mushrooms from pan, placing on a plate and set aside (do not clean out pan)

Instructions: Gravy

  1. Ensure pan is on medium heat and add 2 tablespoons of ghee - Let melt

  2. Add tapioca flour and use a whisky to fully combine

  3. While you continue to whisk with one hand, slowly add the beef broth a little at a time (it might look lumpy at first, but just continue whisking) - If liquid starts to boil, turn down heat to keep it at a soft simmer

  4. Continue whisking until you have added all the beef broth and it starts to thicken

  5. Add salt and continue whisking - Taste and add additional salt or pepper, to taste

Finish and Serve

Add patties back into the gravy along with mushrooms

Let simmer 3-5 minutes - Whisking between the patties as necessary to prevent lumps

Serve immediately with mashed potatoes

Tips & Tricks

Gravy - The biggest tip for the gravy is to make sure your heat isn't too high (it shouldn't be boiling) and KEEP WHISKING! When you initially pour your beef broth into the pan it is going to look a little weird as it starts to mix with the tapioca/ghee mixture - just keep whisking away and it will combine and thicken nicely.

Storage - This makes great leftovers! Just store in an airtight container and story in the refrigerator for up to 3-4 days.

Recipe by The Wooden Skillet



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Redmond, Oregon 97756

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