Keto Salisbury Steaks with Mushroom Onion Gravy

Sweet Harold has been craving salisbury steaks.  I found this recipe on www.ibreatheimhungry.com. The best part of this recipe?  Other than the yummy meal, it was the ease of simply baking the steaks in the oven instead of cooking them on the stovetop.  No mess!

My only recommendation would be to double the beef broth and sour cream in the gravy.  We love gravy and could have used more for the six LARGE steaks this recipes makes.  Your mileage may vary.

For the salisbury steaks:

2 pounds ground chuck (80/20)

3/4 cup almond flour

1 T. fresh parsley, chopped

1/4 cup beef broth

1 T. Worcestershire sauce

1/2 t. granulated garlic

1 T. dried onion flakes

1 1/2 t. kosher salt

1/2 t. ground black pepper

For the gravy:

2 T. butter

2 T. bacon grease (or you can use an additional 2 T. butter)

2 cups sliced button mushrooms

1 cup sliced yellow onions

1 t. Worcestershire sauce

1/2 cup beef broth

1/4 cup sour cream

For the steaks:

Preheat oven to 375 degrees F.  Combine all the steak ingredients in a medium-sized bowl and mix well.  Form into 6 oval patties, about 1 inch thick and place on a greased rimmed baking sheet.  Bake for 18 - 22 minutes or until the internal temperature has reached 160 degrees F.

For the gravy:

Melt the butter and bacon grease (if using) in a large skillet.  Add the mushrooms and cook on medium high heat until golden brown (about 3 minutes).

Add the onions and cook for 5 minutes over medium heat, until golden and soft.

Add the broth and Worcestershire sauce, stir and cook for 3 minutes, stirring to scrape any bits off the bottom of the pan.

Add the sour cream and stir well, and remove from 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.

Sweet Harold's craving has been appeased!

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