Salisbury Steak

Salisbury Steak

Salisbury steak is an American classic and has been around for years..and for a good reason. It’s the ultimate comfort food and a downright delicious meal that is easy to make! This recipe is a keto-friendly and gluten-free alternative to Salisbury steak that is smothered in a creamy mushroom sauce!

Low Carb, Gluten-free Salisbury Steak with Mushroom Gravy

What is Salisbury Steak?

Well, it’s not steak at all. It’s basically seasoned hamburger patties formed into the shape of steaks. But then they’re taken up 10 notches by cooking in a luscious gravy and served over mashed potatoes, cauliflower mash or rice. No bun, unlike a hamburger sandwich. It gets its name from James Henry Salisbury who was a doctor during the Civil War and served the original version to the soldiers. Its delicious and a great way to use hamburgers.

HOW TO MAKE SALISBURY STEAK RECIPE WITH MUSHROOM GRAVY

  • Mix all ingredients together and shape the patties. Make sure to give them a good sear.
  • Sauté the mushrooms and onions before the gravy if you want to make this faster
  • Breadcrumbs and an egg are needed to hold the patties together. You need breadcrumbs and an egg to act as a binder for the beef so they hold their shape while cooking.
  • Brown the patties first, then use the drippings to flavor the gravy. Once the patties have been browned, you’ll transfer them to a plate, using the pan drippings for added flavor while making the gravy and cooking the mushrooms.
  • Xanthan gum is used to thicken the sauce. Xanthan gum is added to the drippings, beef broth, and seasonings to create a rich and wonderful gravy!
  • The partially cooked steaks are returned to the pan. Once the mushrooms are tender, the steak patties are returned to the pan, simmering in the gravy until cooked through.

Tips

  • Our classic mushroom gravy recipe has been such a hit that we’ve added it to so many other dishes: pork chops with mushroom gravy and skillet chicken with mushroom gravy are two of our hugely popular one-pot dishes.
  • Sure there’s always those who can’t stand mushrooms and/or onion which is totally ok! You can make this recipe without the mushrooms.
  • You can use ground turkey instead of beef. Traditionally this is an all-beef recipe, but you can use ground turkey and chicken stock, if you prefer.
  • Turn these into meatballs! I’ve used this recipe for meatballs and then freeze them. Really great for last minute dinner!

CAN YOU FREEZE SALISBURY STEAKS?

Yes and it’s a great way to have dinner ready when you get home. Just make sure they are thoroughly cooled before you freeze them. Then freeze them in a freezer safe container. Before serving, take them out the night before and allow them to thaw in the fridge. Re-heat in a pan before serving again.

Salisbury Steak

Recipe by Lucy Chesna
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

420

kcal
Total time

30

minutes

Ingredients

  • For The Steaks
  • 1 pound ground beef

  • 1/4 cup panko breadcrumbs (or gluten free, pork rind breadcrumbs or regular breadcrumbs)

  • 1 large egg , beaten

  • 2 teaspoons ketchup

  • 1 teaspoon Dijon mustard

  • 1 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried oregano

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 tablespoon extra-virgin olive oil (for the skillet)

  • Mushroom Gravy
  • 2 cups mushrooms sliced

  • 1 Medium onion sliced

  • 3 Tablespoons reserved pan drippings

  • 2 cups beef broth

  • 1/2 teaspoon garlic powder

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon Braggs Aminos (or soy sauce)

  • 2 tablespoons butter or dairy free butter

  • 2 teaspoons Xanthan Gum

Directions

  • a large bowl, mix together all the ingredients for the steaks (except the oil) until combined.
  • Shape the mixture into 4 equal oval patties, about 3/4-inch thick.
  • In a large nonstick skillet, warm the olive oil over medium-high heat; add the steaks and cook, about 3 minutes per side until they get a nice golden crust (reducing the heat if they’re browning too much.) Transfer to a plate.
  • Reduce the heat to medium and in the same skillet with the drippings, add butter. Once melted, add in the flour and whisk until combined and no lumps remain.
  • Reduce heat to medium-low and pour in the beef stock, whisking well. Add in the ketchup, Worcestershire, onion powder and butter whisking to combine.
  • Add in the mushrooms and/or onions, then simmer for about 5 minutes to thicken. Season with salt and pepper, to taste.
  • Add the partially cooked steaks back to the skillet and nestle into the gravy; cover and cook another 10 minutes until cooked through (with an internal temperature of 160 degrees F.)
  • Serve steaks over mashed potatoes or mashed cauliflower with some of the mushroom gravy drizzled on top.

Notes

  • You can use gluten free flour if you don’t have xanthan gum

Nutrition Facts

6 servings per container


  • Amount Per ServingCalories420
  • % Daily Value *
  • Total Fat 32g 50%
    • Saturated Fat 13g 65%
  • Cholesterol 112mg 38%
  • Sodium 860mg 36%
  • Total Carbohydrate 3g 1%
    • Dietary Fiber 1g 4%
    • Sugars 1g
  • Protein 28g 57%

  • Calcium 37%
  • Iron 3%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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