Hamburger Steak and Gravy

Edit

Servings: 3 Prep: 10 min Cook: 25 min AIP Dairy Free Gluten Free Paleo Junk Food Makeover Added 5 months ago Updated 5 months ago

Missing nutrition data for: Yellow Onion, Mushrooms, Coconut Aminos, Mustard, Arrowroot

Ingredients

For the hamburger:

1 pound ground beef

1 teaspoon sea salt

¼ teaspoon ground black pepper, (omit for AIP)

1 tablespoon avocado oil

For the gravy:

2 tablespoons avocado oil

1 medium yellow onion, thinly sliced ⚠

2 cups mushrooms, sliced ⚠

1 cup chicken broth

1 ½ teaspoons coconut aminos ⚠

1 teaspoon mustard ⚠

1 ½ teaspoons apple cider vinegar

1 teaspoon dried thyme

½ teaspoon sea salt

¼ teaspoon ground black pepper

1 ½ teaspoons garlic powder

1 ½ teaspoons arrowroot ⚠

Instructions

1. Form the ground beef into 3-4 burgers and season with salt and pepper.

2. Heat the avocado oil over medium heat in a large pan and add the burgers. Cook for 4-5 minutes on each side or until the internal temperature reaches 160 F. Set aside.

3. Using the same pan, add more fat to the pan and heat.

4. Sauté the onion slices for 5-6 minutes or until soft. Add the mushrooms and cook for another 3-4 minutes or until tender.

5. Pour in the broth, coconut aminos, mustard, apple cider vinegar, and seasonings and stir to combine.

6. Whisk in arrowroot starch and reduce the heat, allowing to thicken for 2-3 minutes.

7. Once the gravy is thick, add the burgers back to the pan and stir to top with gravy.

8. Serve topped with chopped parsley.