In a bowl combine beef, almond flour, egg, salt, pepper and 1/4 cup of beef broth. Mix well and form into 5 large patties.
Place a large skillet over medium heat and add 1 tbsp ghee. Once hot, add the beef patties. Cook for 4-5 minutes per side (or until cooked to your liking) and remove to a plate.
While the beef is cooking, prep onion and mushrooms as noted.
In a bowl, combine the remaining broth, coconut aminos, arrowroot starch, tomato paste, garlic powder, onion powder and mustard powder. Stir to mix well and dissolve the arrowroot starch.
Once the beef is cooked, add 1 tbsp of ghee to the skillet. Add the onions and cook, stirring occasionally, over medium heat for 3-4 minutes. Add mushrooms and cook another 2-3 minutes.
Stir the broth mixture again to mix it up, then pour it into the pan. Scrape up the bits from the bottom of the pan and bring to a quick simmer. Turn down the heat to low. Simmer, stirring very frequently for 3-5 minutes, until the broth thickens into a gravy.
Add the beef patties back into the pan and nestle them in with the onions and mushrooms. Spoon some of the gravy over the beef. Cook another 1-2 minutes.
Serve steak topped with gravy and optional parsley. Enjoy.