Today I’m throwing back to an old American classic with this Keto Salisbury Steak & Mushroom Gravy Recipe. Low carb and gluten free, this is a keto comfort food the entire family can enjoy!
This keto Salisbury steak recipe instantly transports me back to my childhood, and if you grew up in the 70’s and 80’s then you will probably relate!
My earliest memory of Salisbury Steak was back when we were kids and we’d beg my mom, who cooked everything from scratch, to let us get frozen “TV dinners” as an occasional treat. They came in a disposable aluminum container that had little partitions with a protein, a starch (usually mashed potatoes – instant), a veggie like corn or peas, and a little square of dessert.
Do any of you remember those days? When you had to bake them in the oven because there were no microwaves, and it took FOREVER (like 45 minutes!) for them to be ready!?
The struggle was real.
Anyway, my favorite was the (not keto) Salisbury steak – mostly because it came with the cherry pie which was my preferred dessert option. The Salisbury “steak” itself was basically a hamburger with gravy on it, which wasn’t nearly as offensive as the awful gelatinous round slices of fake turkey with gravy that my brothers usually got (they preferred the apple pie) so I didn’t really mind.
I hadn’t thought about it in years, until I was working as a cook for large groups of volunteers and one of the things on the menu that we made all the time was, you guessed it, Salisbury Steaks!
We were on a tight budget there so it was a good way to feed a crowd, but the name bugged me because YOU’RE NOT FOOLING ANYONE – it’s a hamburger with gravy on it people!!!
Still, we managed to make them tasty, and they were usually a hit with a big pile of mashed potatoes.
Here in Belize, it’s not easy to get a good steak – especially on our island, so we’ve been eating more chicken and ground beef lately. Hungry Jr. has always liked steak with mushrooms and onions, so recently I decided to try out this keto Salisbury Steak on him.
We all enjoyed it – but even he commented, “This isn’t real steak mom, it’s a burger with gravy on it.”
I KNOW.
The misleading name aside, this keto Salisbury Steak recipe is a great dinner option that works well for the entire family – and it’s relatively easy to prepare because you bake the “steaks” in the oven.
A win/win for those busy weeknights now that school has started up again!
I loved these Keto Salisbury steaks with my Better Than Potatoes Cheesy Cauliflower Puree, but you could also serve it with buttered zoodles or any other low carb veggie side dishes. Just be sure you have something to soak up that delicious keto mushroom gravy with!!!
If your family isn’t a fan of mushrooms, you can omit them and just use the onions – but I’ll be sad for you.
Print
Keto Salisbury Steak with Mushroom Gravy
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Diabetic
Description
A low carb remake of the classic Salisbury Steak! Quick and easy, the patties are baked in the oven making this an easy weeknight meal the whole family will love!
Ingredients
For the Salisbury Steaks:
- 2 pounds ground chuck (80/20)
- 3/4 cup almond flour
- 1 tablespoon fresh parsley, chopped
- 1/4 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 tablespoon dried onion flakes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
For the gravy:
- 2 tablespoons butter
- 2 tablespoons bacon grease (or more butter)
- 2 cups sliced button mushrooms
- 1 cup sliced yellow onions
- 1 teaspoon Worcestershire sauce
- 1/2 cup beef broth
- 1/4 cup sour cream
- salt and pepper to taste
Instructions
For the Salisbury Steaks:
- Preheat the oven to 375 degrees Fahrenheit.
- 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 for 18 minutes, or until the patties are cooked through.
For the gravy:
- Melt the butter and bacon fat (if using) in a large skillet.
- Add the mushrooms and cook on medium high heat until golden brown (about 3 minutes per side.)
- Add the onions and cook for 5 minutes over medium heat, until golden and soft.
- 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.
- 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.)
- Season with salt and pepper to taste.
- Serve over the warm Salisbury Steaks with extra parsley for garnish if desired.
Notes
In case anybody wants nutrition info separately:
1 Salisbury Steak: 354 calories, 24g fat, 2.5g net carbs, 30g protein
1/3 cup gravy: 103 calories, 10g fat, 2.5g net carbs, 2g protein
- Prep Time: 10 minutes
- Cook Time: 20
- Category: Keto Dinner Recipe
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 steak & 1/3 cup gravy
- Calories: 457
- Fat: 34g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
You can also download all five of my ebooks, loaded with tasty original low carb recipes in a special bundle for just $19.99!!!
Tessa Burnett says
Hi there! I just wanted to say thanks for all your hard work with your recipes! I try a lot of low carb recipes. I always looking for something tasty, quick, and easy without sacrificing the low carb. Time and time again I find myself coming back to your website. I can honestly say I’ve never tried anything bad, and everything always turns out great! For all of this, I just wanted to say Thank you!
Audra says
Just made this last night for my family. It was fabulous with the cauliflower puree and some green beans. Love this recipe. Thanks!
Mellissa Sevigny says
Glad everyone liked it Audra, thanks!!!
Dee says
I just made this tonight.
It took no time at all and the whole family loved it.
I made extra gravy and was glad I did.
Yummers.
Thanks
Dee
Emily says
This was SO GOOD!!! I did double the gravy and added about two pinches of corn starch (not enough carbs for me to care) and I ate it on mashed cauliflower with herb butter. Hot dang! My whole family loved it!
Nicole K says
YUM!! This is one of our new favorites! I follow the ingredients exactly, brown them, then finish them in the croc pot. (I cooked them with just the broth and Worchester sauce then added the sour cream at the end, before serving.) We had it over roasted cauliflower….so good I didn’t even miss the mashed potatoes!
Shehneela says
I grew up in the states but now live in Australia. Haven’t had Salisbury steak for 20 years. This brought me back to my childhood. Absolutely delicious! I also doubled the sauce. It was a bit too thin for my liking so I added a teaspoon or so of xantham gum. Will be making this again. Love all of your recipes, your my go to!
Ioana says
I follow your blog for years now. I don’t know how I could’ve missed this recipe. A total game changer. Going to make it for dinner for me and my boyfriend
Susy says
Making this for supper. Your co,ment about Belize threw me tjough. When i livwd on Belize 30 ueafs ago thw only meat i could find was Dak ham, pigtails (sold in 5 gallon b uckets). I moatly ate langosta or xonch id not fish. (The red meat I had at friends house worried me because I was afraid it was poached I’m not talking about a cooking method )now I wonder if it was because I was too poor to buy meat or if there just wasn’t any available I got anemic and ended up drinking a lot of Mexican iron tonic.
If i wasnt on keto diet now i would go kake rice an beans. Thanks for the recipe and hapoy memoroea your poat recalled.
Janet says
Is it just my computer? I cannot print this recipe without a great big ad for Visa and another for Pro Enamel right over the top of the instructions!
Mellissa Sevigny says
When you hit the print button it should take you to a printable form that doesn’t show any ads at all – not sure why that’s happening?
Sarah says
Can I use coconut flour in place of almond flour? Do I need to change the ratio?
Chris says
Did you try It with coconut flour??
I did tonight and kept the ratio the same and it turned out terrible. ?
Christine says
I generally consider the ratio of almond flour to coconut flour a 4:1. Meaning for every 1 cup of almond flour, you would only use about 1/4 cup of coconut flour. coconut flour is a very thirsty flour and absorbs a lot of liquid. And almond flour really doesn’t absorb nearly as much if any liquid. Don’t forget the taste that coconut flour can give to your foods, especially savoury kinds. If you’re allergic to nuts or can tolerate them, just skip it all together or use ground pork rinds instead if desired.