Salisbury Steak with Mushroom Gravy - Low Carb & Gluten Free

• Gluten free

• Meat

  • 4 2 lbs ground chuck

• Produce

  • 2 cups Button mushrooms
  • 1/2 tsp Garlic powder
  • 1 tbsp Onion flakes, dried
  • 1 tbsp Parsley, fresh
  • 1 cup Yellow onions

• Canned Goods

  • 3/4 cup Beef broth

• Condiments

  • 1 1/4 tbsp Worcester sauce

• Baking & Spices

  • 3/4 cup Almond flour
  • 2 tbsp Bacon grease
  • 1/2 tsp Black pepper, ground
  • 1 1/2 tsp Kosher salt
  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Sour cream

Found on ibreatheimhungry.com

Description

Ingredients

• 2 lbs ground chuck (80/20)
• ¾ cup almond flour
• 1 Tbsp fresh parsley, chopped
• ¼ cup beef broth
• 1 Tbsp Worcestershire sauce
• ½ tsp garlic powder
• 1 Tbsp dried onion flakes
• 1½ tsp kosher salt
• ½ tsp ground black pepper
• 2 Tbsp butter
• 2 Tbsp bacon grease (or butter)
• 2 cups sliced button mushrooms
• 1 cup sliced yellow onions
• ½ tsp Worcestershire sauce
• ½ cup beef broth
• ¼ cup sour cream
• salt and pepper to taste

Directions

• Combine all of the steak ingredients in a medium sized bowl and mix well.
• Form into 6 oval patties, about 1 inch thick, and place them on a cookie sheet.
• Bake in a preheated 375 degree (F) oven for 18 minutes.
• Melt the butter and bacon fat (if using) in a large skillet.
• Add the mushrooms and cook until golden brown (about 2 minutes per side.)
• Add the onions and cook for five minutes over medium heat.
• Add the broth and the Worcestershire sauce, stir and cook for 2 minutes, stirring to scrape any bits off of the bottom of the pan.
• Add the sour cream, stir well, and remove from the heat. (if you want a thicker gravy you can cook it on low for a few extra minutes to condense it.)
• Season with salt and pepper to taste.
• Serve over the warm Salisbury Steaks with extra parsley for garnish if desired.

Nutrition