Salisbury Steak with Mushroom Gravy - Low Carb and Gluten Free
Try this Salisbury Steak with Mushroom Gravy recipe, which is low carb and gluten free.
Try this Salisbury Steak with Mushroom Gravy recipe, which is low carb and gluten free.
- salt and pepper to taste
- 2 tbsp butter
- 1/4 cup sour cream
- 1/2 tsp garlic powder
- 1 tbsp worcestershire sauce
- 1/2 tsp ground black pepper
- 1/2 cup beef broth
- 1/4 cup beef broth
- 1 tbsp fresh parsley chopped
- 1 1/2 tsp kosher salt
- 1/2 tsp worcestershire sauce
- 3/4 cup almond flour
- 1 cup sliced yellow onions
- 2 lbs ground chuck (80/20)
- 1 tbsp dried onion flakes
- 2 tbsp bacon grease (or butter)
- 2 cups sliced button mushrooms
- Carbohydrate 4.60320965562113 g
- Cholesterol 12.9708333400633 mg
- Fat 10.5675875024162 g
- Fiber 1.64310414104029 g
- Protein 3.10656250051594 g
- Saturated Fat 3.42649827234533 g
- Serving Size 1 1 serving (197g)
- Sodium 427.568044209878 mg
- Sugar 2.96010551458084 g
- Trans Fat 0.641859125158252 g
- Calories 120 calories
Step-by-step
- Combine all of the steak ingredients in a medium sized bowl and mix well.
- Form into 6 oval patties, about 1 inch thick, and place them on a cookie sheet.
- Bake in a preheated 375 degree (F) oven for 18 minutes.
- Melt the butter and bacon fat (if using) in a large skillet.
- Add the mushrooms and cook until golden brown (about 2 minutes per side.)
- Add the onions and cook for five minutes over medium heat.
- Add the broth and the Worcestershire sauce, stir and cook for 2 minutes, stirring to scrape any bits off of the bottom of the pan.
- 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 few extra minutes to condense it.)
- Season with salt and pepper to taste.
- Serve over the warm Salisbury Steaks with extra parsley for garnish if desired.
Can you freeze the patties before baking? Ground chuck forms the foundation of this dish, and shaped patties handle freezing very well. Place raw, formed oval patties on parchment paper inside an airtight container. Freeze them for up to three months. Thaw the meat completely in the refrigerator for 24 hours prior to baking at 375 degrees Fahrenheit.
Reheating Gravy Safely
Dairy curdles when exposed to high, direct heat. The sour cream in the mushroom gravy requires gentle treatment. Reheat the sauce in a saucepan over low heat. Stir continuously until warm. Avoid boiling the gravy after the sour cream is incorporated. If the sauce thickens too much during storage, thin it with one tablespoon of beef broth at a time until smooth.
- Overmixing the ground beef develops the proteins, resulting in a dense, tough texture rather than a tender bite. Handle the meat gently when combining ingredients.
- Crowding the skillet prevents the button mushrooms from browning. Cook them in batches over medium heat to achieve a golden crust instead of steaming them.
