This was an absolutely tasty and delicious meal.  The gravy is amazing!!  There is a slight bite to the meat due to the black pepper, which you can reduce, if you like.  We loved the recipe as written. I have made this meal with mushroom gravy which is more traditional and one day I was really in the mood for Salisbury steak as was my husband, however, I didn’t have any mushrooms in the house!  This recipe was the result.  It was excellent and for those who don’t like mushrooms, this meal using onions is a very tasty alternative!!  Gravies made with cream cheese are so much more flavorful than those made with flour.  The gravy may seem a bit thin, even with the cornstarch, however, it is substantial and it thickens up in the fridge substantially, so you want it a bit thinner to last through several meals.

3 lbs ground beef (1.4 kg)
6 tbsp fresh parsley, minced, OR (90 mL)
  3 tbsp dried parsley (45 mL)
2 tbsp coconut flour (30 mL)
1 tbsp minced garlic (15 mL)
2 eggs
2 tsp Montreal® Steak Seasoning (10 mL)
11/4 tsp salt (6 mL)
1 tsp black pepper (5 mL)
1/4 cup butter, OR bacon fat (60 mL)
Onion Gravy:
1 tbsp butter, OR bacon fat (15 mL)
2 cups chopped onions (500 mL)
8 oz cream cheese, chopped up (250 g)
3 cups chicken stock, OR beef stock* (750 mL)
2 tbsp olive oil (30 mL)
1/4 tsp salt (1 mL)
1/4 tsp white pepper (1 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)

In large bowl, combine ground beef, parsley, coconut flour and garlic.  In small bowl, beat eggs with a fork and add Montreal® Steak Seasoning, salt and black pepper.  Beat again with the fork to combine.  Add to ground beef mixture and combine very well, using your hands.  Make 20 oblong patties (I didn’t worry about the shape too much).  I believe I used an ice cream scoop for each patty.

In nonstick frying pan, over medium heat and in some butter, fry the patties until they are brown on both sides and almost cooked through, but not quite.

In large pot, in butter and over medium heat, cook onions until soft.  Remove and set aside.  In the same pot, combine cream cheese, chicken stock, olive oil, salt and white pepper and cook over medium heat.  Place some of the sauce in a small bowl and stir in the cornstarch, OR arrowroot powder and add back to the pot, stirring to combine.  Bring the sauce to a boil.  Add the patties and onions.  Simmer 10 minutes.

Helpful Hints:  *I only ever have homemade chicken stock on hand in the freezer and that is what I used.  It was perfectly yummy with this dish and no one can tell it has chicken flavor.  If you use commercial stock/broth, you might want to reduce the salt in this dish. It is so easy to make homemade chicken stock if you have a slow cooker or a pressure cooker.  Place rotisserie chicken carcass in the slow cooker or pressure cooker along with a chopped onion, carrot, some dried parsley, thyme (optional), salt and pepper.  Cover with water completely.  Set on low heat for 8 hours and follow directions for the pressure cooker.  Strain and place in a container in the freezer.

Yield: 10 servings
2 per serving
495.5 calories
31.5 g protein
37.8 g fat
1.2 g fiber
4.8 g net carbs


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