Low Carb Salisbury Steak

From https://www.ibreatheimhungry.com/low-carb-salisbury-steak-with-mushroom-gravy/


For the Salisbury Steaks:

  • 2 lbs ground chuck (80/20)
  • 3/4 cup almond flour
  • 1 Tbsp fresh parsley, chopped
  • 1/4 cup beef broth
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1 Tbsp dried onion flakes
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper

For the gravy:

  • 2 Tbsp butter
  • 2 Tbsp bacon grease (or butter)
  • 2 cups sliced button mushrooms
  • 1 cup sliced yellow onions
  • 1/2 tsp Worcestershire sauce
  • 1/2 cup beef broth
  • 1/4 cup sour cream
  • salt and pepper to taste


For the Salisbury Steaks:

  1. Combine all of the steak ingredients in a medium sized bowl and mix well.
  2. Form into 6 oval patties, about 1 inch thick, and place them on a cookie sheet.
  3. Bake in a preheated 375 degree (F) oven for 18 minutes.

For the gravy:

  1. Melt the butter and bacon fat (if using) in a large skillet.
  2. Add the mushrooms and cook on medium high heat until golden brown (about 3 minutes per side.)
  3. Add the onions and cook for 5 minutes over medium heat, until golden and soft.
  4. Add the broth and the Worcestershire sauce, stir and cook for 3 minutes, stirring to scrape any bits off of the bottom of the pan.
  5. Add the sour cream, stir well, and remove from the heat. (if you want a thicker gravy you can cook it on low for a 5 extra minutes to condense it.)
  6. Season with salt and pepper to taste.
  7. Serve over the warm Salisbury Steaks with extra parsley for garnish if desired.

One Reply to “Low Carb Salisbury Steak”

  1. To thicken gravy, consider adding 1 can cream of muchroom soup. Don’t use corn starch, it will give the gravy a grainy texture.

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