Salisbury steak with mushroom and onion gravy

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Sometimes you want a little comfort food…because it’s freaking cold outside. I shouldn’t complain…it is much warmer here than it is in, let’s say, Boston, NYC, or Chicago…but it’s still pretty cold to me.

So, here we are…another ketogenic recipe that I adapted from this site.

Salisbury Steak with Mushroom and onion gravy




For the meat

  • 1 lb ground beef
  • 1/2 cup almond flour
  • 1 tablespoon fresh parsley, chopped
  • 1/8 cup beef broth
  • 1/2 tablespoon of Worcestershire sauce
  • 3 garlic cloves, chopped
  • 1/4 of a medium onion, chopped
  • Salt and pepper

For the gravy

  • 4 Tbsp butter or ghee
  • 2 cups sliced mushrooms
  • 1/2 of a medium onion, sliced
  • 1/2 tsp Worcestershire sauce
  • 1/2 cup beef broth
  • 1/2 cup sour cream
  • Salt and pepper and garlic powder to taste
  • (Optional) Arrowroot, to thicken


  1. Set oven to 375 degrees Fahrenheit
  2. Combine all the ingredients for the meat into a mixing bowl.
  3. Form the meat into patties and place on an aluminum lined baking sheet. I made 9 patties
  4. Bake them for 20 minutes
  5. I fried the patties after so they would get a crunchy texture on the outside
  6. For the gravy:
    1. Melt the butter, toss in the onions and mushrooms and cook it down.
    2. Add the Worcestershire sauce and beef broth
    3. Turn down the stove to low, you don’t want the sour cream to curdle. When it’s at a lower temperature add in the sour cream and combine. If it isn’t thick enough add some arrowroot to thicken it up



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