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.
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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!!!
Lisa says
This is sooo good! I have made this several times!
Mellissa Sevigny says
Thanks so much for taking the time to rate and comment Lisa!
Suzanne says
This was super easy and yummy! I made it tonight and will have leftovers tomorrow! Also, I received your cookbooks! Looking forward to doing a 30 days, probably in January…but in the meantime, going to work through the other kind of like a Julia and Julia thing! Should be a fun and delicious adventure! Thanks, Mellissa! Also wanted to note that I had plenty of gravy making your recipe as is.
Mellissa Sevigny says
Sounds fun Suzanne, let me know how you’re enjoying the recipes as you go through them!
Cindy R says
I made this tonight with Mexican style sour cream and no bacon grease just double the butter. It was excellent and we will be making it again.
Janet says
Melissa, I’d love to try this but am wondering if it could be made with something other than sour cream (no cream cheese) either. My son won’t touch either of them! Thanks for any help you can give me.
Michelle Newman says
Use normal cream it works just as well
Judy says
Is there something we can substitute the almond flour with to make it squeaky? Or could it be left out? I really react to nuts, so squeaky or not I need an alternative.
Mellissa Sevigny says
You can use sunflower seed flour if that doesn’t affect you Judy, or try adding psyllium husk, hemp seeds, or even crushed pork rinds as an alternative to the almond flour.
Janneke Higginbotham says
I used crushed pork rinds and it was perfect. Everyone cleaned their plates!!!
Whitnie Robinson says
I am making it with coconut flour as we speak. Was out of almond flour. I used a little more than 1/4c
Wondering if I should have added an egg. But we shall see. I try to follow the directions on the first round and then tweak it next go around
Mellissa Sevigny says
Hope it turns out well for you!
susan says
Use finely chopped mushrooms stems. I remove the stems and use them in meatloaf, meatballs, etc. They make a great binder.
Samantha says
It’s a keeper! The only thing is I wish I read the comments first and doubled the gravy. We only had enough gravy for 3 patties and the gravy is amazingly awesome!
Charlotte says
I wonder if this could be made with Beyond Meat?
Mellissa Sevigny says
I haven’t tried the product but theoretically yes. Let us know if you try it how it turns out!
Linda Zillich says
This recipe is really good. I made it exactly as written. Both the “steaks” and the gravy are full of flavor and I was able to stick to my low carb diet so this one is a WIN WIN :-)
Amy says
This was delicious! My only comment is to double or triple the gravy because it’s not nearly enough. The flavor of the sautéed mushrooms, onions, and that touch of worchestershire send it over the top.
Debra says
I made half of the recipe, and it turned out wonderful. While I did enjoy the Salisbury Steak, it was the gravy that I LOVED! I did not expect it to be so yummy! I wanted to lick my plate, but you know, that would not be proper. I served this with a cauliflower garlic parmesan mash. Thank you for the great recipe!