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!
Servings 5 steaks
Calories 461kcal
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
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.
Video
Notes
- 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.
- If the mushroom sauce does not get thick enough on its own, xanthan gum can be sprinkled in to thicken it up.
- 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.
- 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.
- 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
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