Salisbury Steak

    makes 4 servings · prep time: 15 minutes · cook time: 25 minutes

    When I think about Salisbury steak, the first thing that comes to mind is the TV dinners from the eighties that came in aluminum trays and included Salisbury steak, instant mashed potatoes, corn, and cinnamon-and-sugar baked apples. I promise you that this recipe is a lot more satisfying—and a lot healthier, too. Time and time again, I have found that the key to sustainability in a low-carb, keto lifestyle doesn’t lie in the things you give up, but in the creativity you use to rework things. I am all about re-creating classic comfort food into healthy, real-food versions.


    For the patties:

    • 1½ pounds ground beef
    • 1 large egg
    • 2 cloves garlic, minced
    • 1 small onion, diced (about ½ cup)
    • 3 tablespoons reduced-sugar ketchup
    • 1 tablespoon plus 1 teaspoon Dijon mustard
    • 2 teaspoons beef bouillon granules, or 2 beef bouillon cubes, crushed
    • 2 teaspoons Worcestershire sauce
    • 1 tablespoon olive oil

    For the sauce:

    • 2 cloves garlic, minced
    • 1 small onion, diced (about ½ cup)
    • 2 cups beef stock
    • 2 tablespoons coconut flour
    • 1 tablespoon Dijon mustard
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 8 ounces cremini mushrooms, thinly sliced
    • 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish (optional)


    1.Make the patties: Place the ground beef, egg, garlic, onion, ketchup, Dijon mustard, beef bouillon, and Worcestershire sauce in a large mixing bowl. Mix with your hands until the ingredients are well incorporated. Form the mixture into 6 equal-sized oval patties.
    2.Heat the olive oil in a large skillet over medium-high heat. Add the patties and cook until they are browned on both sides, about 3 minutes per side. Remove the patties to a plate, leaving the drippings in the pan, and cover the patties to keep warm.
    3.Make the sauce: Reduce the heat under the skillet to medium, put the garlic and onion in the skillet, and cook until the garlic is fragrant and the onion is translucent, about 5 minutes.
    4.Add the beef stock and use a heatproof spatula to deglaze the pan, scraping up and mixing in any bits stuck to the pan.
    5.Whisking continuously, mix in the coconut flour, Dijon mustard, salt, and pepper. Add the mushrooms and parsley and simmer for 5 minutes, stirring occasionally.
    6.Reduce the heat to low and return the patties to the pan. Cook for 5 to 7 minutes, until the patties are hot and the sauce has thickened. Garnish with additional parsley, if desired, before serving.

    CALORIES: 357 | FAT: 17 g | PROTEIN: 39 g | TOTAL CARBS: 8.5 g | DIETARY FIBER: 2.3 g | NET CARBS: 6.2 g