Low Carb Salisbury Steaks in Mushroom Gravy is a THM S KETO version of a much loved American meat dish.

These are definitely one of my husband’s favorite meat dishes and the grandkids love it too.

For anyone, like myself, that grew up on a funny tasting, much less satisfying frozen TV dinner version of this dish…

I’m so sorry! Please try this version, it will satisfy even the pickiest kid (if you mince the onions up very small) and fill up the hungriest appetite at the table, trust me!

Some people call this Hamburger Steak but it was originally created by a guy named Salisbury back at the turn of the 19th century.

And since I believe in giving a recipe creator their due here it is:

“Coming from this history of ground meat dishes is the Salisbury steak, which today is usually served with a gravy similar in texture to brown sauce. Dr. James Salisbury (1823–1905), an American physician and chemist, advocated for a meat-centered diet to promote health, and the term Salisbury steak has been used in the United States since 1897.”

Although his findings and prescriptions were a bit primitive Dr. Salisbury was ahead of his time in promoting the health benefits of eating meat and savory seasonings. Even though some of his recommendations might have been a bit extreme, his delicious “chopped meat” dish has survived and thrived all this time and here’s the version of it that we love best.

Use 2 ground chuck here (80/20 fat content, not the lean stuff).

Cooking the savory mushrooms and beef broth in the same skillet that the meat was cooked in really accentuates the flavors.

The sour cream is the only thickener needed in this dish. Serve with mashed cauliflower or cauliflower rice to keep it Low Carb/KETO/THMS.

This is the most simplified version that I have tried for this type recipe but if I need to stretch this dish to feed more I sometimes will sub in 1/4 of this Low Carb Breading and it really packs a flavor punch. When I do this I make the patties smaller so they will hold together just as well at that size.

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Yield: 8

Salisbury Steaks with Mushroom Gravy

Ingredients

2 pounds ground beef (80/20 fat content, not the lean stuff)
2 eggs
1 tablespoon Worcestershire sauce
1⁄2 teaspoon dry mustard
1 teaspoon salt
1⁄2 teaspoon garlic powder
1⁄2 teaspoon black pepper
1/2 medium onion, very finely chopped
1 tablespoon olive oil
1 (8 oz) package sliced mushrooms
2 cups beef broth
1⁄2 cup sour cream*
Adjust seasonings and add more salt and pepper to taste

Instructions

In a large bowl, mash together the ground chuck, eggs, Worcestershire, dry seasonings, and onion.
Work the meat with your hands until everything is evenly mixed.
Then, divide the meat mixture into 8* equal portions, shaping each into a patty.
Heat a large skillet over medium-high heat.
Add olive oil to prime the skillet and then the
meat patties, cooking in two batches* Important.
Brown the patties well on one side, about 5 minutes, before flipping.
Continue cooking until cooked through.
Remove patties to a plate and keep warm.
Pour the fat (oil and juices from beef) from the skillet and return about 2 tablespoons of grease back to the same skillet.
Add the mushrooms and the beef broth to the skillet, scrape the bottom of the pan to
remove any cooked on pieces.
Bring to a simmer and cook until the mushrooms are softened.
Stir in the sour cream* and do not boil the sour cream or it will separate.
Return the patties to the skillet and turn in the gravy to coat.

Notes

* Don't forget that you need a higher fat pure beef patty here. No turkey or chicken or extra lean will do for this hamburger STEAK!
*Chop the onion fine so it doesn't cause the patties to separate when cooking
*If you don't have sour cream on hand you can sub softened cream cheese and it will result in a thicker gravy too. If it's too thick thin it out with a bit of or more of the broth or oil from the meat browning process.
*I sometimes divide these patties into 16 pieces instead of 8 and they cook faster.
*I used my 12" cast iron skillet and cooked these in two batches. Overcrowding of meat will cause it to release it's juices into the skillet and the flavor will be less intense.

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