Many people associate Salisbury steaks with TV dinner. This Paleo Salisbury steak and Brussels sprouts recipe not only tastes better, but it’s healthier for you too!
What’s in Your TV Dinner?
You’re Paleo now, but have you ever glanced at the ingredients list of TV dinners? It might take you a while to get through it.
There’s a lot of junk in these highly processed meals, which makes home cooking a much better option if you’re in the mood for Salisbury steak.
I looked at three popular off-the-shelf versions and can’t believe some of the stuff that I found. Soy flour, enriched wheat flour, even more flour, sugar, corn syrup, caramel color, “flavorings,” brown sugar, bread crumbs, “char flavor,” corn oil, and canola oil.
That’s just some of the ingredients. There are a lot of other dubious ingredients on those labels too.
The homemade Paleo version has less sugar, less carbs, and, quite frankly, none of the garbage that shouldn’t be there in the first place.
How I Made This Paleo
Don’t worry, making your own TV dinner won’t take you all night. After all, maybe you want to eat your Salisbury steak while watching your favorite show!
Just 15 minutes of prep time and 25 minute of cooking will take you from fridge to plate in style.
The biggest thing with this recipe makeover is to emphasize that Salisbury steak doesn’t need all of that extra stuff. The product in stores has been engineered to have a long shelf life and to be cost-effective.
Those things don’t necessarily lend themselves to the creation of healthy meals.
Instead, I focused on the necessities. For this recipe, we start with quality ground beef. Dried herbs or Italian seasoning couples with garlic powder, salt, and pepper to add a pop of flavor to the steak.
These ingredients step in for breadcrumbs, which are sometimes used in non-Paleo dishes.
Onions and mushrooms are cooked in the ground beef fat until soft and flavorful. Beef broth is added as the patties cook, keeping them moist and juicy.
Many times in “conventional” Salisbury steak recipes, thick flour-based gravy is used, but this lighter take is much easier to digest!
Finally, I considered what to serve with the main course. Salisbury steak is often served with pasta or mashed potatoes.
Brussels sprouts offer a more nutritious alternative, and this version adds lemon for a little extra something.
16oz (450 g) of Brussels sprouts, trimmed and halved
2 Tablespoons (30 ml) of olive oil
Salt and freshly ground pepper, to taste
Zest of 1 lemon, finely grated
For the Salisbury steaks:
Combine the ground beef in a large bowl with the dried herbs (or Italian seasoning), garlic powder, salt and pepper, to taste. Form the ground beef mixture with clean hands into 4 patties and set aside.
In a large non-stick pan, heat the olive oil over medium-high heat. In two batches, add the patties in the pan and cook each side for 3 to 5 minutes or until golden brown. Remove the cooked patties from the pan and set aside, reserving the cooking oil and rendered fat in the pan.
Add the onion to the pan with the reserved oil and saute, stirring frequently, until soft. Add the mushrooms to the pan and cook until golden brown and the liquid evaporated.
Add the beef broth to the pan and reduce the heat to medium-low. Place the 4 patties to the pan nestled between the onion and mushroom mixture.
Simmer until the beef broth is reduced almost completely, about 10 to 12 minutes . Garnish the Salisbury steaks with the freshly chopped parsley and serve.
For the Brussels sprouts:
Preheat the oven to 400°F (200°C).
In a large bowl, toss to combine the Brussels sprouts with the olive oil. Season with salt and pepper, to taste. Spread the Brussels sprouts in a single layer onto a rimmed baking tray.
Place the tray in the oven and roast the for 15 minutes, stirring the Brussels sprouts halfway through the cook time. Season the roasted Brussels sprouts with the grated lemon zest and serve warm.
All nutritional data are estimated and based on per serving amounts.
Serving Size:1 Salisbury steak with the Brussels sprouts