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AIP Salisbury Steak with Lemon Brussels Sprouts Recipe

Louise Hendon | June 18
AIP Salisbury Steak with Lemon Brussels Sprouts Recipe #aip https://healingautoimmune.com/aip-salisbury-steak-lemon-brussels-sprouts-recipe

Salisbury steak is a TV dinner staple. But this AIP Salisbury steak with lemon Brussels sprouts recipe is much tastier, not to mention safe for your diet.

How Did Salisbury Steak Get Its Name?

Trivia buffs take note — this is a good story. While it sounds like it could have been named for a location, Salisbury steak is named for its inventor.

James Henry Salisbury was a physician looking for a solution for diarrhea during the Civil War. He recommended a remedy of coffee and chopped beefsteak.

In fact, he was a big believer in using food for health and healing. His theory was that humans were meant to eat meat, and encouraged others to eat a diet that limited vegetables, fruits, fats, and starches.

His chopped beefsteak consisted of deep-fried or boiled steak flavored with onion and seasonings and covered in gravy.

Salisbury was before his time in recommending a low-carb diet for weight loss, and the so-called “Salisbury diet” is said to be among the first fad diets.

While the Salisbury steak cure never seemed destined for the long run, the doctor was onto something with the idea of integrating diet and health.

It’s not unlike following autoimmune protocol.

How I Made This AIP

While the beef may be low-carb, there are some other ingredients commonly found in modern Salisbury steak that you shouldn’t eat.

Flour is often used to make gravy, but that doesn’t work for AIP. Instead, rest assured that proper cooking and some added beef broth will ensure the dish is so good it doesn’t need gravy.

Ketchup is another one that can sneak into this dish. Tomatoes are part of the nightshade family of foods to avoid on AIP.

Breadcrumbs could also be found in Salisbury steak, so that’s another sneaky thing to watch out for.

Brussels sprouts are a little safer, although I’m sure you could find recipes with sprout sauce that contains non-AIP ingredients. This lemon version is not only safe but pairs perfectly with the steak.

The Definitive Guide to AIP

So many things you want to eat. So many things are off limits. Sometimes everyone on AIP needs a little reminder of why they’re in the game.

You want to feel like you have some control over your autoimmune condition, and you know what you eat influences your health. There are certain foods that are known to cause irritation to the gut, and so-called leaky gut syndrome has been linked to autoimmune problems.

If you want to give it a shot, or if you’re in the midst of it, remember that the elimination phase is only a month or two. After you’ve carefully followed AIP for 30-60 days, you can add foods back into your diet carefully to determine which ones cause issues for you.

The definitive guide to AIP is a free in-depth resource for learning more about autoimmune protocol and how it can help you.

AIP Salisbury Steak with Lemon Brussels Sprouts Recipe #aip https://healingautoimmune.com/aip-salisbury-steak-lemon-brussels-sprouts-recipe

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AIP Salisbury Steak with Lemon Brussels Sprouts Recipe #aip https://healingautoimmune.com/aip-salisbury-steak-lemon-brussels-sprouts-recipe

AIP Salisbury Steak with Lemon Brussels Sprouts Recipe


  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Entree
  • Cuisine: American

Description

A delicious one pot meal to enjoy with our tasty Brussels sprouts.


Ingredients

For the Salisbury Steaks:

  • 1.25 lb (500g) of ground beef
  • ½ teaspoon (1 g) of dried mixed herbs (or Italian seasoning)
  • ½ teaspoon (2 g) of garlic powder
  • Salt, to taste
  • 2 Tablespoons (30 ml) of olive oil
  • 1 medium onion (110 g), peeled and thinly sliced
  • 12 mushrooms (120g), sliced
  • 1 cup (240 ml) of beef broth, warm
  • Fresh chopped parsley, for garnish

For the Brussels Sprouts with Lemon:

  • 16oz (450 g) of Brussels sprouts, trimmed and halved
  • 2 Tablespoons (30 ml) of olive oil
  • Salt, to taste
  • Zest of 1 lemon, finely grated

Instructions

For the Salisbury steaks:

  1. In a large bowl, combine the ground beef with the dried herbs (or Italian seasoning) and garlic powder. Season the ground beef mixture with salt and mix until combined. With clean hands, form the ground beef mixture into 4 patties and set aside.
  2. Add the olive oil in a large non-stick pan over medium-high heat. In batches, place the patties in the pan and cook each side for 3 to 5 minutes until golden brown. Remove the cooked patties from the pan and set aside. Reserve the cooking oil and rendered fat in the pan.
  3. Add the sliced onion to the pan with the reserved oil and cook, stirring frequently, until translucent. Add the sliced mushrooms to the pan and cook until golden brown.
  4. Reduce the heat to medium-low and add the beef broth to the pan. Return the 4 patties to the pan, placing them in the onion and mushroom mixture.
  5. Simmer for 10 to 12 minutes until the beef broth is reduced almost completely. Serve the Salisbury steaks garnished with the freshly chopped parsley.

For the Brussels sprouts:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the Brussels sprouts in a large bowl with the olive oil and salt, to taste. Place the Brussels sprouts in a single layer on a rimmed baking tray.
  3. Place the baking tray in the oven and bake for 15 minutes, rotating the tray halfway through the cooking time. Sprinkle the Brussels sprouts with finely grated lemon zest and serve immediately.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Serving Size: 1 Salisbury steak with the Brussels sprouts
  • Calories: 563
  • Sugar: 2 g
  • Fat: 44 g
  • Carbohydrates: 16 g
  • Fiber: 7 g
  • Protein: 25 g