Salisbury Steak with Mushroom Sauce
Salisbury Steak with Mushroom Sauce. Yes, Please!  An old fashioned favorite gets a make over!  


1 tbsp avocado or olive oil
2 tbsp minced onion
1 egg
1 tsp beef bouillon base
1 tsp worcestershire
2 tsp dijon mustard
¼ tsp ground black pepper
1 lb ground beef
⅓ cup almond flour
Mushroom Sauce

2 tbsp unsalted butter
10 white mushrooms
½ small onion
3 cloves garlic
¼ tsp sea salt
¼ tsp ground black pepper
1 cup beef broth
½ cup sour cream room temperature
½ cup heavy whipping cream warmed
¼ tsp xanthan gum


Slice the mushrooms, ½ small onion and garlic for the Mushroom Sauce and set them aside for later.


Heat a skillet on medium heat with the avocado oil.

Mince the 2 tbsp onion and add it to a medium sized bowl with the dijon, worcestershire, pepper, bouillon base and egg. Mix well, ensuring the bouillon base is fully mixed in with the rest.

Knead the ground beef into the wet until fully combined, then do the same with the almond flour. 

Separate the beef into five equal portions and shape each into a patty. 

Add the patties to the hot oil and sear, about 1-2 minutes on each side, then remove and set aside.

Mushroom Sauce

Add the butter into the hot skillet along with the sliced mushrooms, diced onion, minced garlic, salt and pepper. 

Turn the heat up a little to medium high and continue to cook, stirring often, until the onion and mushrooms have turned golden brown.

Reduce the heat to low and add the beef broth and warmed heavy whipping cream. 

Whisk to fully combine and then place the low carb salisbury steaks right into the sauce. 

Allow the sauce to simmer for 5-10 minutes, until the internal temperature of the steaks has reached 165°.

Remove the steaks, whisk in room temperature sour cream until fully combined, and if the sauce is not as thick as you like, sprinkle in the xanthan gum and whisk to combine.

Serve the keto salisbury steak on top of mashed cauliflower and top with extra keto mushroom sauce.


Expert Tips

Be sure to warm the cream before adding to the hot mushrooms. If it is cold, right from the fridge, it could curdle once it hits the hot skillet.

Same goes for the sour cream. Leave it at room temperature while you cook the rest of the dish to warm it slowly from the fridge so that it does not curdle. If it is still cold when you need to add it, warm the sour cream slowly by adding a little of the hot mushroom sauce right into the sour cream. Give it a stir, add a bit more mushroom sauce, and repeat until the sour cream is warm.

Depending on how hot your skillet was when the beef broth was added, your sauce may or may not be thick enough. This is why it is a good idea to have some xanthan gum. It will thicken that saucy goodness last minute if need be!

These photos along with the great recipe and tips are from


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