Instructions

For the Steak:

1. Combine all ingredients except for the cooking fat into a large bowl
2. Mix together well using hands and form Salisbury steak patties, about 1/4 to 1/2 inch thick
3. Heat the cooking fat in your grill pan or frying pan over medium-high heat
4. Add in Salisbury steak patties, ensuring not to crowd the pan (you will have to do 2 rounds of three steaks each, usually)
5. Flip patties halfway through cooking, after about 4-5 minutes
6. Remove the cooked patties and cook the remaining patties – repeat until all are cooked

For the Gravy:

1. If using a grill pan, you’ll now need a sauce pan to make the gravy
2. If you pan cooked the patties, continue using the same pan
3. Add ghee to the pan
4. Once hot, add in sliced onions and let cook for 2 minutes
5. Add in garlic
6. Once fragrant (about 1 minute), add in 2 cups beef stock and scrape up any of the ingredients stuck to the bottom of the pan
7. Bring to a light simmer
8. While it’s coming to a simmer, mix gelatin in with the remaining 1 cup broth in a separate bowl or large mixing cup, mixing or whisking until dissolved
9. Pour mixture into pan
10. Stir and add coconut aminos, mustard, tomato sauce, salt and pepper
11. Let simmer for 5-10 minutes and remove from heat
12. Serve in it’s own gravy dish or pour directly over Salisbury steaks!