Recipe Collection: Beef Steaks with Creamy Mushroom Gravy
I’ve been doing desserts lately and that’s great. Who doesn’t love dessert? And baking, like last week’s honey-oat bread?
But now it’s time to turn back to the main course. You have to have something to eat besides just cookies, right? These beef steaks with creamy mushroom gravy fit the bill.
They’re reminiscent of salisbury steaks, but with slightly different flavors, and the addition of a touch of cream in the final sauce. Serve them up with mashed potatoes and you won’t be disappointed. For the pickier eaters in your home, serve without the sauce. This meal is suitable for those on GAPS.
- 1 lb. ground beef
- 1 sprig fresh thyme
- 1 shallot, minced
- 2 egg yolks
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 8 tbsp. butter, divided (could use coconut oil or ghee)
- 4 oz. cremini mushrooms, sliced
- 2 tbsp. unbleached flour (or 1 tbsp. arrowroot)
- 1 c. beef stock
- 1/4 c. cream (or coconut milk)
Place the ground beef in a medium-sized glass bowl.
Add the thyme, salt, pepper, and shallot.
Add the egg yolks.
Stir the meat together thoroughly. Then, start melting butter (4 tbsp.) in a large frying pan.
Shape the meat into small steaks (about 8 of them) and add to the pan.
Cook for 5 – 10 minutes per side over medium-high heat, until the steaks are cooked through.
Remove the steaks from pan and set aside. Add the remaining butter and mushrooms.
Sautee the mushrooms until cooked.
Add the flour.
Cook and stir for a minute, then add beef stock and cook for a minute until thickened. Add the cream and remove from the heat. Serve the gravy over the steaks (you may want to double it if everyone really likes it; my family doesn’t).
How do you like your beef steaks?
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