Salisbury Steak Supreme

If you live in the mid-west, you know it has been comfort food kind of weather!  Gone are the days of cooking whatever veggies are ripe in the garden and throwing some sort of meat on the grill.  These drizzly, gray days make a person want to hole up and read a good book.  I love to have something baking in the oven or simmering on the stove to warm the house up and fill it with aromas.  This recipe did this and was a big hit with my family.  I made 8 patties out of 2lbs of meat and only had 1 patty left (I ate this warmed up for lunch today and it was still delicious.)

I found this recipe in the latest issue of Taste of Home.  I adapted it and doubled for our family.

2 large sweet onions, divided 
1 cup almond flour
1/2 Tbsp of organic salt-free seasoning (Mrs. Dash Original would work)
3/4 tsp black pepper
dash ground nutmeg
2lbs grass fed ground beef
2 tsp arrowroot powder
1 Tbsp beef broth powder (I use Frontier brand)
1 cup cold water
3 cans mushrooms (Fresh would probably be better, but I didn't have any)

1.  Thinly slice 1.5 onions; finely chop the other 1/2.  In a large bowl, combine almond flour, seasonings and chopped onion.  Add beef and mix together.  Form 8 equal patties.  
2.  In an electric skillet or large skillet, cook patties for 5-6 minutes on each side until cooked to your desire.  Remove from pan.  Cook sliced onions and mushrooms in drippings until onions are tender. 
3.  In a small bowl, mix arrowroot, broth powder and water until smooth.  Stir into onion & mushrooms.  Bring to a boil; cook and stir 1-2 minutes until thickened.  Return meat to pan, turning to coat with sauce; heat through.  Generously salt the whole dish and serve. 

I served with roasted butternut squash and green beans.