NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef (93% lean)

0.33 cup Cooked gaba rice

1 cup Sliced cremini mushrooms

0.25 cup Diced yellow onion

1 clove Minced garlic

0.5 cup Beef bone broth

1 tsp Arrowroot powder

1 tsp Coconut aminos

1 tsp Dijon mustard

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  In a medium bowl, combine the ground beef with sea salt, black pepper, and Dijon mustard, then form into two oval-shaped patties.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the patties for 3-4 minutes per side until browned, then remove from the pan and set aside.

• 3

  In the same skillet, add the sliced mushrooms and diced onions, sautéing until the vegetables are tender and the onions are translucent.

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant.

• 5

  In a small jar or bowl, whisk the arrowroot powder into the beef bone broth until smooth, then pour the mixture into the skillet along with the coconut aminos.

• 6

  Simmer the sauce for 2-3 minutes until it thickens into a rich gravy, then return the beef patties to the skillet to coat them thoroughly.

• 7

  Place the warm cooked gaba rice on a plate, top with the Salisbury steak and gravy, and garnish with fresh parsley before serving.