Paleo Salisbury Steak

• 1 cup coconut milk
• 1 Tbsp dijon mustard
• 1/2 tsp grated horseradish
• 1 garlic clove, finely minced
• 1/4 cup finely diced mushrooms
• 1/2 tsp Worcestershire sauce
• 2 Tbsp coconut oil, divided
• 1 Tbsp arrowroot starch
• 1/4-1/2 cup beef stock or water
• 1 lb ground beef (or bison)
• 1 /4 cup ground flaxseed (or 1 egg)
• 1 tsp sea salt
• 1/2 tsp black pepper
• Fresh parsley

1. In a bowl, combine ground beef, flax, salt and pepper until blended. Form into 4 patties and place in a skillet with 1 Tbsp coconut oil. Cook patties over medium heat for about 10 minutes on each side or until cooked through. Meanwhile, heat 1 Tbsp coconut oil in a small saucepan. Add in garlic, horseradish and mushrooms. Saute for about 5 minutes. Add in mustard, Worchestershire sauce, coconut milk and arrowroot starch. Add in 1/4 cup beef stock initially. Add more if mixture becomes to thick. Whisk together until smooth. Cook for about 10 minutes or until slightly thickened. Ladle gravy over cooked patties. Top with freshly chopped parsley.

coconut milk, mustard, horseradish, garlic, mushrooms, worcestershire sauce, coconut oil, arrowroot, beef stock, ground beef, ground flaxseed, salt, black pepper, parsley

Taken from www.epicurious.com/recipes/member/views/paleo-salisbury-steak-58394547 (may not work)