Classic recipes have their place in any diet, and that’s exactly why you need to try this highly requested recipe for keto salisbury steak. Who can say no to juicy beef patties smothered in a homemade mushroom gravy? Yum!

How to Make Keto Salisbury Steak

The first thing that you’ll want to do when preparing this recipe is to get your Salisbury steaks ready. Here’s how to make them:

Combine the ingredients. Add the lean ground beef, Worcestershire sauce, almond flour, chopped fresh parsley, garlic powder, onion powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper to a large bowl and mix to combine.
Prepare the patties. Shape the beef mixture into 6 patties and set aside.
Prepare the cooking skillet. Melt 2 tablespoons of butter in a large, non-stick skillet.
Cook. Add the beef patties and brown for approximately 3-5 minutes per side.
Wait. Remove the patties from the skillet and set them to the side while you make the homemade mushroom gravy (see below for details on how to make it).

How to Make Homemade Mushroom Gravy for Salisbury Steak

After browning your Salisbury steak patties, you can take a few minutes to prepare your homemade mushroom gravy before finishing the recipe off:

Melt the butter. Add the remaining butter to the large, non-stick skillet.
Cook the onion and mushrooms. Add the sliced onion and sliced button mushrooms and cook for 3-4 minutes, stirring occasionally, until they are softened and browned.
Combine ingredients. In a separate bowl, combine the beef broth and sour cream.
Season. Season with salt and black pepper to taste.
Pour. Pour the beef broth mixture into the skillet and scrape the bottom of the pot with a wooden spoon to dislodge any brown bits.
Cook. Return the beef patties to the cooking skillet and cook for approximately 10-15 minutes, stirring occasionally, until the sauce has thickened to your liking.
Season. Season with salt and black pepper to taste.
Sprinkle. Sprinkle chopped fresh parsley over top.
Serve. Serve the Salisbury steak and mushroom gravy together while warm.

How to Freeze Keto Salisbury Steak

You can either freeze your prepared keto Salisbury steak ahead of time or you can opt to freeze the steak and mushroom gravy together; the choice is yours.

If you want to make this recipe ahead, just freeze the Salisbury steak patties after making them and then thaw them out when you’re ready to prepare the whole meal.

On the other hand, you can also freeze your steak and gravy together (just make sure that you allow them both to cool completely before doing so) in one single airtight container.

You’ll be able to keep this keto Salisbury steak and mushroom gravy recipe frozen for up to 3 months.

(You may also like: Crockpot Keto Cube Steak and Gravy)

Print Recipe

Comforting (and Low Carb) Keto Salisbury Steak with Mushroom Gravy

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Bree
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 1x

Scale

For the steaks:

1 ½ pounds ground lean beef
½ cup almond flour
1 tbsp chopped fresh parsley
1 tbsp Worcestershire sauce
½ tsp garlic powder
1 tsp onion powder
salt and black pepper to taste

For the gravy:

4 tbsp butter
2 cups sliced button mushrooms
1 medium onion, sliced
1 tsp Worcestershire sauce
½ cup beef broth
¼ cup sour cream
salt and black pepper to taste
2 tbsp chopped fresh parsley for serving

Place the ground beef, Worcestershire sauce, almond flour, parsley, garlic powder, onion powder, ½ teaspoon of salt and ¼ teaspoon of black pepper in a large bowl and mix to combine.
Shape into 6 patties and set aside.
Melt 2 tablespoons of butter in a large skillet.
Add the patties and brown, 3-5 minutes per side.
Remove the patties from the skillet and set aside.
Add the remaining butter.
Add the onion and mushrooms and cook, stirring occasionally, until softened and browned, 3 to 4 minutes.
In a bowl combine the beef broth and sour cream.
Season to taste with salt and black pepper.
Pour the broth mixture in the skillet and scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
Return the patties into the skillet.
Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
Season with salt and black pepper to taste.
Sprinkle with chopped parsley and serve.