Low Carb Salisbury Steak With Mushroom Gravy

Serving 6 people

45 min


  • almond flour 3/4 cup almond flour
  • bacon grease 2 Tbsp bacon grease (or butter)
  • beef broth 1/4 cup beef broth
  • butter 1/2 cup beef broth
  • button mushrooms 2 Tbsp butter
  • dried onion flakes 2 cups sliced button mushrooms
  • fresh parsley 1 Tbsp dried onion flakes
  • garlic powder 1 Tbsp fresh parsley, chopped
  • ground chuck 1/2 tsp garlic powder
  • ground pepper 2 lbs ground chuck (80/20)
  • kosher salt 1/2 tsp ground black pepper
  • salt and pepper 1 1/2 tsp kosher salt
  • sour cream salt and pepper to taste
  • worcestershire sauce 1/4 cup sour cream
  • yellow onions 1/2 tsp Worcestershire sauce
  • 1 Tbsp Worcestershire sauce
  • 1 cup sliced yellow onions
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How to make it

  1. Combine all of the steak ingredients in a medium sized bowl and mix well.Form into 6 oval patties, about 1 inch thick, and place them on a cookie sheet.
  2. Bake in a preheated 375 degree (F) oven for 18 minutes.Melt the butter and bacon fat (if using) in a large skillet.
  3. Add the mushrooms and cook until golden brown (about 2 minutes per side.)
  4. Add the onions and cook for five minutes over medium heat.
  5. Add the broth and the Worcestershire sauce, stir and cook for 2 minutes, stirring to scrape any bits off of the bottom of the pan.
  6. Add the sour cream, stir well, and remove from the heat. (if you want a thicker gravy you can cook it on low for a few extra minutes to condense it.)Season with salt and pepper to taste.
  7. Serve over the warm Salisbury Steaks with extra parsley for garnish if desired.