Keto Salisbury Steak with Mushroom Sauce

Comfort food at it’s best! This crazy delicious Keto Salisbury Steak is drenched in a Mushroom Sauce and ready in a little over 30 minutes for a fast and easy weeknight meal!

This post was originally published on October 18, 2019, and has been updated with fresh content and images, plus we’ve added a video!

When you’re feeding a family, the grocery bill can get quite high. Ground beef is a favourite of mine because it’s on the cheaper side and so versatile! You can make Tacos, Burgers, Stuffed Peppers, Meatloaf, Hamburger Soup and these Keto Salisbury Steaks from just a pound or two of ground beef.

To take this Keto hamburger steak to the next level, we serve it drenched in a rich and delicious Keto mushroom gravy. This is not just an afforable meal, but also a delicious and low carb salisbury steak that will have you going back for seconds!

Ingredients

Beef Bouillon Base – I like to use an organic, high quality bouillon base, one without a ton of added sugars. If you can’t find any, it can either be skipped or you could use a broken up beef bouillon cube.

Xanthan gum – If the mushroom sauce does not get thick enough on its own, xanthan gum can be sprinkled in to thicken it up.

How to make Keto Salisbury Steak

It’s a good idea to prep the veggies ahead of time. Slice the mushrooms, onion and garlic for the mushroom sauce and set them aside for later.

Heat a skillet on medium heat with the avocado oil. Mince the onion for the steaks and add it to a medium sized bowl with the dijon, worcestershire, salt, pepper, bouillon base and egg.

Mix well, ensuring the bouillon base is fully mixed in with the rest. Knead the ground beef into the wet until fully combined, then do the same with the almond flour.

Separate the beef into five equal portions and shape each into a patty.

Add the patties to the hot oil and sear, about 1-2 minutes on each side, then remove and set aside.

Now onto the mushroom sauce! Add the butter into the hot skillet along with the sliced mushrooms, diced onion, minced garlic, salt and pepper. Turn the heat up a little to medium high and continue to cook, stirring often, until the onion and mushrooms have turned golden brown.

Reduce the heat to low and add the beef broth and warmed heavy whipping cream. Whisk to fully combine and then place the low carb salisbury steaks right into the sauce. Allow the sauce to simmer for 5-10 minutes, until the internal temperature of the steaks has reached 165°.

Remove the steak, whisk in room temperature sour cream until fully combined, and if the sauce is not as thick as you like, sprinkle in the xanthan gum and whisk to combine.

Serve the keto salisbury steak on top of mashed cauliflower and top with extra mushroom sauce.

Frequently Asked Questions

How many carbs does Salisbury steak have?

Your typical salisbury steak is going to have bread crumbs, so will have a much higher carb count. This Keto Salisbury Steak with mushroom sauce has just 5.5g net carbs per steak with sauce!

What to serve with Keto Salisbury Steak?

My favourite side dish for low carb salisbury steak is definitely Mashed Cauliflower. Keto Cheddar Biscuits are also awesome as well as Cauliflower Rice, steamed broccoli, or a nice crisp green salad.

How do you reheat leftover Keto Hamburger Steak?

Simply microwave until warmed, or reheat on the stove top, using a saucepan on low heat with a lid.

Make sure to check out our 61 Easy Low Carb Dinners That Are Quick and Family Approved.

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Keto Salisbury Steak with Mushroom Sauce

Juicy, flavourful beef steaks simmered in a keto mushroom sauce, this Keto Salisbury Steak recipe is not only easy to make, it's absolutely delicious!

5 from 11 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 5 steaks

Author: Aleta

Ingredients

Salisbury Steaks

• ▢ 1 lb ground beef
• ▢ 1 tbsp olive or avocado oil
• ▢ 2 tbsp white onion minced
• ▢ 1 egg
• ▢ 1 ½ tsp beef bouillon base *see note 1
• ▢ 1 tsp worcestershire
• ▢ 1 tbsp dijon mustard
• ▢ ¼ tsp ground black pepper
• ▢ ½ tsp sea salt
• ▢ ⅓ cup almond flour

Mushroom Sauce

• ▢ 2 tbsp unsalted butter
• ▢ 10 white mushrooms
• ▢ ½ small white onion
• ▢ 3 cloves garlic
• ▢ ¼ tsp sea salt
• ▢ ¼ tsp ground black pepper
• ▢ 1 cup beef broth
• ▢ ½ cup sour cream room temperature
• ▢ ½ cup heavy cream warmed

Optional

• ▢ ¼ tsp xanthan gum *see note 2

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Instructions

Equipment Needed

• Cutting board & Knife
• Medium mixing bowl
• Deep dish skillet

Directions

• Wash the mushrooms, trim the ends and then slice them into thin pieces. Peel and press the garlic through a garlic press or mince it finely. Chop the onion for the mushroom sauce and then set them all aside for now.

Salisbury Steaks

• Heat a skillet on medium heat with the oil. Mince the onion for the steaks and add it to a medium sized bowl with the dijon, worcestershire, salt, pepper, bouillon base and egg.
• Mix well, ensuring the bouillon base is fully mixed in with the rest. Knead the ground beef into the wet until fully combined, then do the same with the almond flour.
• Separate the beef into five equal portions and shape each into a patty. Sear in the hot oil, about 1-2 minutes on each side, then remove and set aside.

Mushroom Sauce

• Add the butter into the hot skillet along with the sliced mushrooms, diced onion, minced garlic, salt and pepper. Turn the heat up a little to medium high and continue to cook, stirring often, until the onion and mushrooms have turned golden brown.
• Reduce the heat to low and add the beef broth and warmed heavy whipping cream *see note 3. Whisk to fully combine and then place the low carb salisbury steaks right into the sauce. Allow the sauce to simmer for 5-10 minutes, until the internal temperature of the steaks have reached 165°.
• Remove the steaks, whisk in room temperature sour cream until fully combined, and if the sauce is not as thick as you like, sprinkle in the xanthan gum and whisk to combine *see note 4 & 5.
• Serve the keto salisbury steak on top of mashed cauliflower and top with extra mushroom sauce.

Notes

1. I like to use an organic, high quality bouillon base, one without a ton of added sugars. If you can’t find any, it can either be skipped or you could use a broken up beef bouillon cube.
2. If the mushroom sauce does not get thick enough on its own, xanthan gum can be sprinkled in to thicken it up.
3. Be sure to warm the cream before adding to the hot mushrooms. If it is cold, right from the fridge, it could curdle once it hits the hot skillet.
4. Same goes for the sour cream. Leave it at room temperature while you cook the rest of the dish to warm it slowly from the fridge so that it does not curdle. If it is still cold when you need to add it, warm the sour cream slowly by adding a little of the hot mushroom sauce right into the sour cream. Give it a stir, add a bit more mushroom sauce, and repeat until the sour cream is warm.
5. Depending on how hot your skillet was when the beef broth was added, your sauce may or may not be thick enough. This is why it is a good idea to have some xanthan gum. It will thicken that saucy goodness last minute if need be! 

 

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  

Nutrition

Serving: 1steak with mushroom sauce | Calories: 461kcal | Carbohydrates: 7g | Protein: 22.4g | Fat: 38.7g | Sodium: 812.4mg | Fiber: 1.5g | Net Carbs: 5.5g

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