Keto Salisbury Steak
Juicy beef patties bound with almond flour instead of breadcrumbs, seared and served in a creamy onion and mushroom gravy thickened by reduction and cream cheese. Serves 4 at 6g net carbs each.
Equipment
- Large skillet 12-inch, with a lid
- Mixing Bowl
- Wooden spoon for scraping up the browned bits
- Instant-read thermometer optional, for 160°F
Ingredients
For the patties
- 1 lb ground beef 80/20
- 2 tbsp blanched almond flour
- 1 tbsp sugar-free ketchup
- 1 1/2 tsp yellow mustard
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil for the pan
For the onion mushroom gravy
- 2 tbsp unsalted butter
- 1/2 large yellow onion thinly sliced
- 8 oz cremini mushrooms sliced 1/4 inch thick
- 2 cups low-sodium beef broth
- 2 tbsp sugar-free ketchup
- 1 tsp Worcestershire sauce
- 2 tbsp cream cheese softened, cut into small pieces
- salt and black pepper to taste
- 1 tbsp fresh parsley chopped, to garnish
Instructions
Make the patties
- Mix: In a large bowl, stir together the blanched almond flour, 1 tbsp of the sugar-free ketchup, the yellow mustard, garlic powder, onion powder, salt and black pepper. Add the ground beef and mix with your hands just until combined; do not overmix.
- Shape: Divide into 4 equal portions and shape into ovals about 1/2 inch thick. Press a shallow thumbprint into the center of each.
- Sear: Heat the olive oil in a large skillet over medium-high heat. Add the patties, cover and cook 4-5 minutes until well browned. Flip, cover and cook 4-5 minutes more, until 160°F in the center. Move to a plate and tent with foil.
Make the gravy
- Soften: Pour off all but a thin film of fat, keeping the browned bits. Reduce the heat to medium, melt the unsalted butter and cook the yellow onion 3-4 minutes until soft. Add the cremini mushrooms and cook about 5 minutes, until soft and the onion is golden.
- Reduce: Add the low-sodium beef broth, the remaining 2 tbsp sugar-free ketchup and the Worcestershire sauce, scraping up the browned bits. Bring to a boil, then simmer 5-7 minutes until reduced by about half.
- Finish: Turn the heat to low and stir in the cream cheese until the gravy is smooth and slightly thickened. Season with salt and black pepper to taste.
- Serve: Return the patties and their juices to the pan, spoon the gravy over and warm 1-2 minutes. Sprinkle with the fresh parsley.
Notes
Mix lightly. Stir the seasonings into the almond flour first, then fold in the beef just until combined. Overmixed beef turns springy.
Low-sodium broth matters: the gravy reduces by half, and regular broth would end up too salty. Season after the cream cheese goes in.
Nutrition counts the ground beef raw, with none of the rendered fat poured off, so fat and calories are on the high side. Black pepper and the to-taste salt count as zero.
Storage: 4 days in the fridge or 3 months in the freezer, patties in their gravy. Reheat covered over medium-low heat with a splash of broth.