I remember getting a TV dinner when I had a babysitter and usually it was Salisbury steak with either macaroni and cheese or whipped potatoes and peas. Definitely a sorry dish! Here’s a grown up Salisbury steak meal that’s dairy free and delicious! This page contains affiliate links. If you use these links to buy something I may earn a commission. This does not result in any additional cost to you.
Dairy-free, Gluten-free, Paleo, Whole30
Ingredients
- 2 lbs Ground sirloin (I love ButcherBox!)
- 1 onion, sliced
- 2 c Mushrooms, sliced
- 1 tbs Olive oil
- 1/2 c Red wine
- 1/2 c Beef or chicken broth
- 1/2 c Coconut milk
- Seasonings: salt, pepper, thyme, garlic powder
Divide the beef into six portions and form oblong patties. Avoid overworking the meat.
Heat a large skillet to medium with the olive oil and add the beef patties. Cook until browned and turn. Transfer to a plate once browned on both sides. (You’ll complete the cooking later).
Add the onions and mushrooms and stir gently to cook. Once the onions are softened and the mushrooms are golden add the broth and wine. Stir all bits from the bottom of the pan to deglaze. Add the coconut milk, stir and reduce the heat.
Add the beef back to the pan and simmer 5 minutes.
This makes a great meal prep. Freeze with the pan sauce and reheat about 1:30 in the microwave.
