Photo of Brown Derbies

Brown Derbies

A quintessential comfort food of my pre-paleo past, these were from a recipe shared to me by a dear friend who is in her seventies. She is quite the cook, and I knew I’d have to paleo-fy them to make them part of our dinners again. This recipe requires a nomato sauce. For a version you can whip up quickly, try In-a-pinch Nomato Sauce.

Brown Derbies
 
Prep time
Cook time
Total time
 
A quintessential comfort food of my pre-paleo past, these were from a recipe shared to me by a dear friend who is in her seventies. She is quite the cook, and I knew I'd have to paleo-fy them to make them part of our dinners again.
Author:
Recipe type: Entree
Serves: 4
Ingredients
For the derbies:
  • 2 tbsp cooking oil or fat
  • 1 lb ground beef
  • 1/3 cup chicken broth
  • 1 tbsp fish sauce
  • salt and pepper, to taste (Caution: the strictest form of the AIP eliminates black pepper. Leave it out if you are sensitive.)
For the sauce:
  • 2 cups chicken broth
  • 1 tbsp fish sauce
  • 1 tsp coconut aminoes
  • 2 tbsp arrowroot flour
  • 1/2 cup nomato sauce
  • 1/2 tsp salt
  • 2 tbsp honey
  • 1/2 tsp garlic
  • 1/2 tsp onion
Directions
For the derbies:
  1. In medium bowl, mix ground beef, broth and fish sauce together.
  2. For beef mixture into patties. They will be very soft. Salt and pepper to taste.
  3. In a large skillet, heat oil over medium-high heat.
  4. Brown derbies in hot oil for two minutes on each side, until browned but not cooked in the middle.
  5. Transfer the patties to an 8x8 pan. Set aside.
  6. Keep the large skillet on the stove but turn off heat.
  7. Add all sauce ingredients and whisk together.
  8. Turn heat back on to medium-high, bring to a boil and boil for 5 minutes. Pour sauce over derbies.
  9. Bake for 30 minutes.
  10. Top each derby with mashed sweet potatoes or faux-potatoes of your choice, and spoon sauce over potatoes and derby.

 

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