Beef Patties & Mushroom Gravy

My beef patties with mushroom gravy will fix your craving for high-carb Salisbury steaks, which contain wheat.

It’s a cheap and filling meal perfect for a chilly fall evening.  This recipe is dairy-free and nut-free. Hope you enjoy!

INGREDIENTS

Two 1/4 lb beef patties

Tallow, ghee, or coconut oil (or just use higher fat beef, like 73/27)

2-4 medium sized white mushrooms

Fresh minced garlic to taste (or 1/4 teaspoon granulated garlic)

1 cup beef stock or broth

1/4 to 1/2 teaspoon glucomannan (powdered konjac root)

Salt & pepper to taste

DIRECTIONS

In a medium sized skillet (mine is 9″) over high-medium heat, place the beef patties to sear a few minutes on each side (time depending on whether they are frozen or thawed). Season the beef patties with salt & pepper on each side. They don’t need to be thoroughly cooked just yet.

Once the beef patties are browned on both sides, push them to the side of the pan and lower the heat to medium-low. At this time, don’t drain the beef fat (or add your replacement fat as suggested above, if you used very lean meat–you’ll need the fat to make the gravy).

Add the sliced mushrooms to the pan, letting the sizzling fat fry the mushrooms. Toss them in the fat once, then let sit in a single layer in the pan to sear. Turn the mushrooms over after about 5 minutes, add salt and the garlic, and toss again until browned evenly on both sides, and the garlic is cooked.

Once the mushrooms are done, remove them and the beef patties to a plate and keep warm. To the pan of fat, add 1 cup beef broth, and whisk into the fat. Let it come to a boil and then reduce the heat a bit to a simmer. Continue to cook until reduced by half. Remove pan from the heat.

Sprinkle the glucomannan over the surface (start with just 1/4 tsp) and let it sit for about 5 to 8 minutes.

Whisk the gravy to remove all lumps (I prefer to pour this mixture into a heatproof jar or cup and use my stick blender for the smoothest result).

Return the mushrooms/garlic and beef patties to the skillet and let it all cook on medium-low for about 5-10 minutes.

If you like very thick gravy, add the remaining 1/4 teaspoon of glucomannan and repeat the whisking step before adding back the mushrooms and beef to the skillet.

Season the gravy with salt & pepper to taste.

Serve the gravy over the beef patties and mushrooms. Makes 1-2 servings.

NOTES:

Glucomannan may sometimes take longer than cornstarch or flour to thicken things. Keep in mind glucomannan continues to thicken as it cools, so you’ll want to be careful not to add too much of it as it can make your gravy, soups, or sauces very thick. To fix an overly thickened mixture, you’ll have to add water or more stock and whisk and simmer again. Practice makes perfect, but for a 1-2 serving sauce or gravy, I usually add 1/4 teaspoon (sometimes less).

This is the one I buy: https://www.amazon.com/Glucomannan-Powder-100-Pure-Foods/dp/B0115CGIB6