Keto Salisbury Steak with Mushroom Gravy is like a hug on a plate! Though this dish may take you back to childhood, rest assured that the flavors will still delight. The flavorful beef gravy bathes perfectly seasoned hamburger steak in a classic combination that never gets old.
My parents didn't go out a lot without us when I was a kid. When they did, it was an exciting thing.
Not only did we get a super-cool teenage babysitter to play with, but it meat that we got a frozen meal for dinner. It was the only time that ever happened.
My go-to was Salisbury Steak, which I am pretty sure I picked more for the mashed potatoes and chocolate cake than the meat.
It was a few years later at a comfort-food restaurant in town where I realized just how good Salisbury Steak with Mushroom Gravy could be.
I was hooked, and I think you will agree that this Keto Salisbury Steak is comfort food that doesn't require sacrifice in taste or texture.
How Do You Thicken Gravy Without Carbs?
There are several ways that you can thicken the gravy without carbs. The way I have used here is xanthan gum, a soluble fiber that does not contain any calories. It is a common thickener and also used in gluten-free baking.
If you don't have or want to use xanthan gum, the other way that you can thicken gravy without adding a lot of extra carbohydrates is with cream cheese.
I haven't tested it with this recipe, but I have used it successfully to thicken casseroles and soups without xanthan gum.
I would start by adding 4 ounces cubed when you add the mustard and coconut aminos to the pan and let it melt before adding the hamburger steak back to the pan.
Can You Omit The Mushrooms?
Mushrooms add a delicious umami flavor, but if you don't like them, just leave them off. If you want, you can increase the onion a bit to add a bit more texture to your Salisbury steak with gravy.
Do I Really Need to Refrigerate the Steaks Before Cooking?
The purpose of refrigeration is to let help the steaks hold together better when you cook them. If you are pressed for time, you can skip this step. Just be aware that you may have issues with the meat falling apart when you flip it.
Storage
Make it Ahead
The patties can be formed up to two days before cooking and kept covered in the refrigerator.
Storing Leftovers
Leftovers will keep for about three days in a sealed container in the refrigerator.
Freezing
You can freeze pre-made patties provided the ground beef hasn't been previously frozen. You can also freeze the leftovers. Both should keep for about three months.
Tips & Tricks
- If you refrigerate the patties, you shouldn't have a problem with them falling apart. If you are, make sure that you have the temperature high enough and that you aren't trying to flip them before a crust has formed. Also, don't skimp on the butter.
- If you don't want to make homemade ketchup, you can use sugar-free purchased ketchup. I prefer one with clean ingredients, and my go-to brand is Primal Kitchen.
- I used button mushrooms, but you can use any type that you like - just make sure to chop them so that they are appropriate for gravy.
Serving Suggestions
My favorite way to serve this is with Keto Mashed Cauliflower. It is a combination that just can't be beat.
To add something green to the plate, I'd recommend a simple side salad, Roasted Green Beans with Parmesan, or Crispy Brussels Sprouts.
Keto Salisbury Steak
Ingredients
Steak
- 1 pound ground beef
- 1 egg beaten
- ¼ cup grated onion
- ¼ cup almond flour
- ¼ cup finely grated parmesan cheese
- 1 tablespoon keto ketchup
- 2 teaspoons dry mustard
- 1 teaspoon minced garlic
- Salt and pepper
Gravy
- 2 tablespoons butter
- ¼ cup sliced onions
- 8 ounces sliced mushrooms
- 1 ½ cups beef broth
- 1 tablespoon coconut aminos
- 1 teaspoon dijon mustard
- 1 teaspoon xanthan gum
Instructions
- In a large bowl, combine ground beef, egg, onion, almond flour, parmesan cheese, ketchup, dry mustard, and garlic. Season to taste with salt and pepper. Divide into 4 equal oblong patties and pat down until it is about ¾” thick. Refrigerate for 30 minutes.
- Heat the butter over medium-high heat in a large skillet. Add the steaks and cook for 2 minutes, until browned. Flip and cook the other side until browned. Remove the steaks from pan and transfer to a plate.
- Add the sliced onion and cook for 3 minutes. Add the mushrooms and cook for another 5 minutes.
- Add the beef broth, scraping the bottom of the pan to get up any browned bits. Stir in coconut aminos, dijon mustard, and xanthan gum.
- Return the steaks to the pan and cook over medium-low heat for 5 to 7 minutes.
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