Lo Carb Salisbury Steak with Mushroom Gravy

For the Salisbury Steaks:
2 lbs ground chuck (80/20)
¾ cup almond flour
1 Tbsp fresh parsley, chopped
¼ cup beef broth
1 Tbsp Worcestershire sauce
½ tsp garlic powder
1 Tbsp dried onion flakes
1½ tsp kosher salt
½ 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
½ tsp Worcestershire sauce
½ cup beef broth
¼ cup sour cream
salt and pepper to taste

For the Salisbury Steaks:
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.
For the gravy:
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.

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