Salisbury Steak with Mushroom Gravy - Low Carb & Gluten Free
A low carb and gluten free remake of the classic Salisbury Steak! Quick and easy, the patties are baked in the oven making this a great weeknight meal the whole family will love!
A low carb and gluten free remake of the classic Salisbury Steak! Quick and easy, the patties are baked in the oven making this a great weeknight meal the whole family will love!
- 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.
Budget-minded diners in the nineteenth century required comforting meals built from inexpensive cuts of ground beef, a culinary reality that birthed the Salisbury steak. Ground chuck featuring an 80/20 lean-to-fat ratio supplies enough internal moisture to keep the baked patties tender without demanding breadcrumbs for structural binding. Almond flour replaces traditional wheat binders here, yielding a delicate crumb that holds the oval shapes together during their eighteen minutes in a 375 degree oven. Managing this dish efficiently requires parallel execution between the baking sheet and the stovetop. While the meat roasts, a heavy skillet handles the mushroom and onion reduction. Sliced button mushrooms need undisturbed contact with hot fat for approximately two minutes per side to develop a deep brown crust through the Maillard reaction. Scraping the bottom of the pan after pouring in the beef broth releases those caramelized fond bits directly into the liquid, forming the foundation of the sauce. Sour cream stirred in at the very end thickens the pan sauce off the heat, preventing the dairy proteins from curdling under direct high temperature. Controlling the heat is paramount when combining cultured dairy with warm stock. Standard baking sheets lined with parchment prevent sticking and simplify cleanup when the oven cycle finishes. Ground chuck handled gently during formation avoids the dense texture that results from over-kneading protein fibers.
