Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Yield: 3 Servings
Classic comfort food that is paleo, whole30, and AIP. A scrumptious one-pan meal with luscious homemade mushroom gravy. Now my mouth is watering nonstop!
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: Shape the ground beef into about 3 to 4 pieces of burgers, then season with salt and pepper.
Step 2: In a large pan, heat the avocado oil over medium heat. Once hot, add the burgers to the pan and cook for about 4 to 5 minutes per side until the internal temperature of the burgers reads 160 degrees F. Set the cooked burgers aside.
Step 3: Add more fat to the same pan.
Step 4: Once hot, saute the slices of onions for about 5 to 6 minutes until soft. Add in the mushrooms and continue to cook for 3 to 4 minutes more until tender.
Step 5: To the pan, pour in the broth, coconut aminos, mustard, apple cider vinegar, and seasonings. Stir well until incorporated.
Step 6: Add in the arrowroot starch, whisk, then decrease the heat. Let the mixture thickened for about 2 to 3 minutes.
Step 7: Place the burgers back to the pan once the gravy is thick. Spoon the gravy over the burgers.
Step 8: Garnish with chopped parsley before serving.
NOTE:
If desired, omit the arrowroot to make this recipe completely keto/low carb and simply reduced the sauce further.
NUTRITION FACTS:
Serving size: 1 SERVING, Calories: 414 | Fat: 26.6g | Carbohydrates: 6.8g | Protein: 36.4g
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
Instructions
Step 1: Shape the ground beef into about 3 to 4 pieces of burgers, then season with salt and pepper.
Step 2: In a large pan, heat the avocado oil over medium heat. Once hot, add the burgers to the pan and cook for about 4 to 5 minutes per side until the internal temperature of the burgers reads 160 degrees F. Set the cooked burgers aside.
Step 3: Add more fat to the same pan.
Step 4: Once hot, saute the slices of onions for about 5 to 6 minutes until soft. Add in the mushrooms and continue to cook for 3 to 4 minutes more until tender.
Step 5: To the pan, pour in the broth, coconut aminos, mustard, apple cider vinegar, and seasonings. Stir well until incorporated.
Step 6: Add in the arrowroot starch, whisk, then decrease the heat. Let the mixture thickened for about 2 to 3 minutes.
Step 7: Place the burgers back to the pan once the gravy is thick. Spoon the gravy over the burgers.
Step 8: Garnish with chopped parsley before serving.
Notes
If desired, omit the arrowroot to make this recipe completely keto/low carb and simply reduced the sauce further.
