Keto Salisbury Steak with Mushroom Gravy

Experience comfort food at its best with this Keto Salisbury Steak smothered in rich Mushroom Gravy! This dish will transport you straight back to the heartwarming meals of your youth, yet the taste remains as tantalizing as ever. It's a classic reinvented for the health conscious, and it doesn't skimp on flavor!

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


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.