- 2 pounds of ground beef
- 1 cup spinach, finely diced
- 1 egg
- 1 teaspoon crushed garlic
- 1 teaspoon sea salt
- 1 tablespoon dried thyme
- ½ teaspoon rubbed sage
- ¼ teaspoon ground marjoram
- ¼ teaspoon finely ground black pepper
- 2 tablespoons grass fed butter, ghee, or coconut oil
- 4 tablespoons butter
- 1 red onion thinly sliced
- ½ red bell pepper thinly sliced
- 2 cups sliced crimini mushrooms
- 1 cup beef broth
- ¼ cup coconut milk
- Black pepper to taste
- In a large mixing bowl place all the ingredients for the steaks and using your hands mix well.
- In a large skillet, heat the butter over medium high heat.
- While the butter is melting, form the hamburger mixture into thin oval patties (makes 7-8).
- Place the patties into the hot melted butter, make sure it sizzles, you want the pan to be nice and hot! Cook for 2 minutes on each side, the meat should be nice and browned on both sides. You’ll have to cook these in batches so add more butter or coconut oil if necessary.
- Once all the steaks are done, place in the oven to keep warm and now it’s time for the gravy!
- In the same pan that you just cooked your steaks in, melt the butter over medium heat. Saute the onions, bell pepper, and mushrooms in the butter until tender, about 7-8 minutes.
- Add the beef broth and deglaze the pan (scrap all the bits off the bottom of the pan that might still be there from cooking the steaks).
- Bring to a boil and add the coconut milk and pepper.
- Mix well, bring back to a boil.
- At this point you’ll want to turn the heat down until the gravy is just simmering.
- Now you’ll want to reduce down the gravy by stirring frequently for about 10 minutes until the sauce starts to thicken.
- Serve the steaks with the gravy ladled over the top and garnished with diced flat leaf Italian Parsley.