This Whole30 casserole is everything you love about classic salisbury steak, but it’s made with only the good stuff! Healthy, hearty and cozy, this salisbury steak casserole is loaded with ground beef, vegetables, a thick gravy, and baked all in one dish. It’s a perfect Paleo and gluten-free family friendly weeknight dinner, or a great meal prep recipe for leftovers that reheat wonderfully.
This Whole30 ground meat dish probably won’t look the prettiest, however the fixings that go into it make it absolutely delectable. The veggies you’ll require are onions, mushrooms and hash tans. It’s likewise incredible with some child spinach or green pepper threw in the blend as well, on the off chance that you need to up the veggie content considerably more.
To discover Whole30 consistent hash tans (no sugar added), you can check a Super Target, Walmart, Fresh Thyme, or Sprouts, where I realize they convey their own image of agreeable choices, or the brand Mr. Dells or Cascadian Farms. You can utilized diced potatoes all things considered, however I do lean toward hash browns in this since it assists with making this a truly velvety dish.
The fixings you’ll require for the salisbury steak goulash “sauce” incorporate a couple of essential wash room flavors, hamburger stock, coconut aminos, tomato glue, ghee, dijon mustard and arrowroot flour. I get these from Thrive Market for a markdown (new individuals get a $20 shopping credit!), but at the same time they’re broadly accessible at practically all supermarkets or Amazon. Ensure your dijon is a no sugar changed it up, for example, Thrive Market’s image, the Target brand, Whole Foods or Annie’s.
- 1.5 lb ground beef
- 1 medium white onion, quartered and then sliced
- 8 oz mushrooms, sliced
- 4 cups hash browns, thawed (or shredded potatoes, about 2 large russet potatoes)
For the Gravy
- 3 cups beef broth
- 1/2 cup almond milk
- 1/3 cup coconut aminos
- 3 tbsp dijon mustard (no sugar)
- 2 tbsp tomato paste
- 1.5 tbsp garlic powder
- 1 tbsp ghee
- 3 tsp onion powder
- 1 tsp salt
- 1 tsp thyme
- 1 tsp pepper
- 2 tbsp arrowroot flour dissolved in a bit of water.
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, brown the ground beef until it is almost fully cooked and crumbled. Transfer to a strainer and drain the grease. Let sit while you assemble the rest of the casserole to ensure grease is drained really well
- In the same skillet, add all of the gravy ingredients, except for the arrowroot dissolved in water. Use a whisk to incorporate the dijon and tomato paste until it’s all mixed in to the liquid. Let it come to a simmer and reduce a bit, about 10 minutes
- While it’s simmering, assemble the casserole ingredients by slicing the onion and mushrooms. Lightly grease a large casserole dish and add in the hash browns, onions, mushrooms and the beef
- Next, dissolve the arrowroot in about 2 tbsp of water in a small dish, and then pour the flour water mixture into the gravy. Use the whisk again to combine it with the gravy and thicken, about 1 minute. Once it has thickened evenly, pour the gravy into the casserole dish over the beef and vegetables
- Mix/stir everything around until the gravy is incorporated with all of the ingredients, and then make sure the casserole is in an even layer in the dish. Place it in the oven and bake for 45 minutes to 1 hour, or until the top of the casserole looks “baked” and there’s no appearance of liquid on top
- Sliced green peppers and/or baby spinach are also great veggie additions to this Whole30 casserole
- You can use diced potatoes (about 2 large russet potatoes) instead of shredded potatoes, however the shredded potatoes help to make this a more creamy casserole consistency