Low Carb Salisbury Steak | Keto Recipe

This low carb dish is the perfect combination of beef and veggies to feel super full, yet not bogged down. And oh my is it delicious! That being said, prepare yourself: it’s a glorified hamburger with mushroom sauce on cauliflower mash..not a steak. I’ve tweaked it a few times here and there to better reflect my taste buds, preferences, and allergies, but the original inspiration goes to Melissa from “I Breathe, I’m Hungry”.

Keto-Friendly Low Carb Salisbury Steak

Ingredients

STEAK:

• 2 lbs ground beef (as fatty as you can buy, no lean stuff!)
• ¾ cup almond flour
• ¼ cup beef broth
• 2 tbsp Worcestershire sauce
• ½ tsp garlic powder
• 1 tbsp dried onion flakes
• 2 tsp sea salt
• 1 tsp pepper

SAUCE:

• 2 tbsp butter
• 2 tbsp duck fat or bacon grease or more butter
• 2 cups mushrooms
• 1 onion
• 1 tsp Worcestershire sauce
• ¼-½ cup beef broth
• ¼ cup + 1 tbsp creme fraiche
• 1 tsp coconut flour
• salt and pepper to taste

MASH:

• 1 cauliflower
• ½ cup butter
• ½ cup cream cheese

Instructions

STEAK:

1. Combine the ground beef, almond flour, Worcestershire sauce, garlic powder, dried onion flakes, sea salt, and pepper into a large bowl and star mixing.
2.  Slowly add the beef broth to help everything stick together, without getting too soggy. This is usually about 1/4 cup.
3. Separate into 1/2 cup portions and form into balls. I recommend 6 patties (or 8-12 meatballs!).
4. Place them on a foil-lined pan, and gently form a small ‘dent’ in the center.
5. Cook at 375F for 15-20 minutes, depending on the thickness of your patties.

SAUCE:

1. Melt the butter and your-choice-of-fat in a large pan.
2. Cook the onions until soft, not browned.
3. Remove the onions from the pan, and put them into the food processor.
4. Add the sliced mushrooms, and cook through.
5. Blitz the onions into a paste and add them back into the pan <– this helps get a thicker, smoother sauce.
6. Pour in the broth, Worcestershire sauce and coconut flour. Stir constantly for 2-3 minutes until your desired thickness.
7. Add the creme fraiche and turn off the heat. Stir for another few minutes.

MASH:

1. Steam cauliflower. (TIP: don’t throw away the water–use it for a soup base later)
2. Put all ingredients in the food processor.
3. Blend. Blend. Blend! until smooth.

Serve the mash, place your Salisbury steak on top, and pour on the sauce. Yumm!

Nutritional Stats & Variations

The ratios below are for the entire recipe (meant to serve 6) including the mash, which means that means each serving has under 10 net carbs per serving. Great for carb-up days, and the ratios can easily be altered by having a smaller patty.

• 239 grams of protein (24%)
• 302 grams of healthy fats (67%)
• 93 grams of carbs (9%)
  • 35 grams of fiber

I’ve also actually made this meal with pork medallions and it turned out great. The batter ended up on the outside and got crispy in the oven, but added an amazing flavour. For a nut-free option, substitute the almond flour for half as much coconut flour, and add a little more broth to the beef mix, as needed.

Bon Appetit!