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AIP Salisbury steak with mushroom gravy served with skillet baby potatoes and green beans on a rustic wooden table
Sherryl Jenkins's avatarSherryl Jenkins

AIP Salisbury Steak with Mushroom Gravy and Skillet Baby Potatoes

Juicy Salisbury steak patties simmered in a rich mushroom gravy, served with golden skillet baby potatoes and caramelized onions. A cozy, AIP-friendly comfort meal made entirely on the stovetop—perfect for small kitchens.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American-comfort food
Ingredients Equipment Method

Ingredients
  

Salisbury Steaks
  • 1 lb (454 g) ground beef (85–90% lean)
  • 2 tbsp arrowroot starch
  • 2 tbsp unsweetened coconut milk (thick cream from the can)
  • 1 tbsp coconut aminos
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • ½ tsp sea salt
  • ¼ tsp ground ginger (AIP substitute for black pepper)
  • 1 tbsp finely chopped fresh parsley (optional)
  • 1 tbsp ghee (for cooking)
Mushroom Beef Gravy
  • 1 tbsp ghee
  • 8 oz (225 g) mushrooms, sliced
  • 2 cloves garlic, minced
  • 1½ cups (360 ml) AIP-compliant beef broth
  • 1 tbsp coconut aminos
  • 1 tsp apple cider vinegar
  • 1 tsp dried thyme
  • 1½ tbsp arrowroot starch + 2 tbsp water (slurry)
  • Sea salt, to taste
Caramelized Onion & Potato Skillet
  • 1½ lbs baby potatoes, halved if large
  • 2 tbsp ghee
  • 1 large onion, thinly sliced
  • ½ tsp sea salt (divided)
  • ½ tsp dried thyme (optional)
  • Fresh parsley for garnish (optional)
Garlicky Ghee Green Beans
  • 12 oz frozen petite green beans
  • 1½ tbsp ghee
  • 2 cloves garlic, minced
  • Sea salt, to taste

Equipment

  • Large skillet (12-inch preferred)
  • Medium pot (for boiling potatoes)
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Wooden spoon or spatula
  • Measuring spoons & cups

Method
 

Cook the Potatoes
  1. Place the baby potatoes in a pot and cover with salted water. Bring to a boil and cook for 12–15 minutes, or until fork-tender. Drain and set aside.
Caramelize the Onions
  1. In a large skillet, melt 2 tbsp ghee over medium-low heat. Add the sliced onion and ¼ tsp sea salt. Cook slowly for 15–20 minutes, stirring occasionally, until deeply golden and caramelized. Add the cooked potatoes and remaining ¼ tsp sea salt plus the dried thyme. Sauté for 5–7 minutes until the potatoes are lightly golden. Garnish with fresh parsley if desired and keep warm.
Prepare the Salisbury Steak Patties
  1. In a large bowl, combine:
    Ground beef, Arrowroot starch, Coconut milk, Coconut aminos, Garlic powder, Onion powder, Thyme, Sea salt, Ground ginger and Parsley (if using). Mix gently until just combined. Form into 4 oval patties, about ¾-inch thick.
Brown the Patties
  1. Heat 1 tbsp ghee in a large skillet over medium heat. Cook the patties for 4–5 minutes per side until nicely browned. Remove from the skillet and set aside.
Make the Mushroom Beef Gravy
  1. In the same skillet, add 1 tbsp ghee if needed. Sauté the mushrooms for 5–7 minutes until browned. Add the minced garlic and cook for 30 seconds. Stir in the beef broth, coconut aminos, apple cider vinegar, and thyme. Bring to a gentle simmer. Whisk in the arrowroot slurry and simmer for 2–3 minutes until thickened.
Finish the Salisbury Steak
  1. Return the patties to the skillet, nestling them into the gravy. Cover and simmer for 5–7 minutes, or until the patties are fully cooked and tender. Taste and adjust seasoning with sea salt as needed.
Prepare the Garlicky Green Beans
  1. Heat 1½ tbsp ghee in a skillet over medium heat. Add the frozen green beans (no need to thaw) and sauté for 6–8 minutes until heated through and lightly caramelized. Stir in the minced garlic and cook for 30–60 seconds until fragrant. Season with sea salt to taste.