Keto Salisbury steak turns a comfort-food classic into a low-carb dinner: tender beef patties seared, then simmered in a rich mushroom and onion gravy. Coconut flour thickens the sauce while ketchup and Worcestershire keep the nostalgic flavor. Dinner for six lands on the table in 40 minutes.
Remember those TV dinners with the Salisbury steak in the little aluminum tray? While they hold a certain nostalgic charm, I promise this homemade version is a world away in flavor, satisfaction, and nutrition. This recipe transforms that classic comfort food into a low-carb masterpiece that fits perfectly into a keto lifestyle. We’re talking tender, juicy beef patties seared to perfection and then simmered in a rich, savory mushroom and onion gravy. It’s proof that you don’t have to give up your favorite meals; you just have to get creative. This is comfort food, reimagined.
Ingredients
• For the Patties
• 1½ pounds / 680g (24 oz) ground beef
• 1 large egg
• 2 cloves garlic, minced
• 1 small onion, diced, about ½ cup / 75g (2.65 oz)
• 3 tablespoons / 45ml reduced-sugar ketchup
• 1 tablespoon plus 1 teaspoon / 20ml (0.7 fl oz) Dijon mustard
• 2 teaspoons / 8g (0.28 oz) beef bouillon granules, or 2 beef bouillon cubes, crushed
• 2 teaspoons / 10ml (0.3 fl oz) Worcestershire sauce
• 1 tablespoon / 15ml (0.5 fl oz) olive oil
• For the Sauce
• 2 cloves garlic, minced
• 1 small onion, diced, about ½ cup / 75g (2.65 oz)
• 2 cups / 475ml beef stock
• 2 tablespoons / 16g (0.56 oz) coconut flour
• 1 tablespoon / 15ml Dijon mustard
• ½ teaspoon / 3g (0.11 oz) sea salt
• ¼ teaspoon / 1g (0.04 oz) ground black pepper
• 8 ounces / 225g (7.9 oz) cremini mushrooms, thinly sliced
• 2 tablespoons / 8g (0.28 oz) chopped fresh flat-leaf parsley, plus extra for garnish
Instructions
1. Directions
2. In a large mixing bowl, gently combine the ground beef, egg, garlic, onion, ketchup, Dijon mustard, beef bouillon, and Worcestershire sauce. Be careful not to overmix. Form the mixture into 6 equal-sized oval patties.
3. Heat the olive oil in a large skillet over medium-high heat. Carefully place the patties in the skillet and cook until deeply browned on both sides, about 3 minutes per side. Transfer the patties to a plate and cover to keep warm, leaving the drippings in the pan.
4. Reduce the skillet heat to medium. Add the garlic and onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
5. Pour in the beef stock and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. This is where the flavor is!
6. Whisk in the coconut flour until no lumps remain, then whisk in the Dijon mustard, salt, and pepper. Add the sliced mushrooms and parsley, and bring the sauce to a simmer for 5 minutes, allowing it to thicken.
7. Reduce the heat to low and return the patties to the skillet, nestling them into the gravy. Cover and cook for 5 to 7 minutes, or until the patties are cooked through and heated. Garnish with additional fresh parsley before serving, if desired.
Nutritional Information
• Nutrition Facts (per serving)
• CALORIES: 357
• FAT: 17 g
• PROTEIN: 39 g
• TOTAL CARBS: 8.5 g (0.3 oz)
• DIETARY FIBER: 2.3 g
• NET CARBS: 6.2 g (0.22 oz)
Pro Tips
• For the most tender patties, mix the ground beef mixture with your hands just until combined. Overworking the meat can make it tough.
• Don’t move the patties around while they are searing. Letting them sit creates a deep, flavorful crust.
• When you add the beef stock, be sure to scrape all the browned bits (the fond) from the bottom of the pan. This deglazing step adds immense depth to your gravy.
• For an even richer, earthier flavor, use a mix of mushrooms like shiitake, oyster, and cremini.
FAQ
Q: Is this Salisbury steak recipe keto-friendly
A: Yes, this recipe is specifically designed as a low-carb masterpiece for a keto lifestyle. Each serving contains just 6.2 grams (0.22 oz) of net carbs.
Q: How do I keep the beef patties from getting tough
A: To ensure tender patties, mix the ground beef mixture with your hands only until the ingredients are just combined. Overworking the meat can make it tough.
Q: What is the secret to a flavorful gravy
A: The key is to deglaze the pan. After searing the patties, pour in the beef stock and scrape all the browned bits from the bottom of the skillet. This step adds immense depth and flavor to the gravy.
Q: Can I use different types of mushrooms in this recipe
A: Absolutely. For an even richer, earthier flavor, you can use a mix of mushrooms like shiitake and oyster in addition to or instead of cremini mushrooms.
Pro Tips
- Mix the ground beef mixture with your hands only until combined — overworked patties turn tough.
- Don't move the patties while they sear; letting them sit builds the deep brown crust the gravy is built on.
- Scrape up every browned bit when the beef stock goes in — that fond is where the gravy's depth comes from.
- Whisk the coconut flour in until no lumps remain, then simmer the mushrooms in the sauce for 5 minutes to thicken it.
- For an earthier gravy, use a mix of shiitake, oyster, and cremini mushrooms instead of all cremini.
Frequently Asked Questions
Is Salisbury steak keto?
Yes: each serving has 8.5 g of total carbs and 2.3 g of fiber (6.2 g net), with 39 g of protein and 17 g of fat.
Can I make the patties ahead of time?
Yes — form the patties and refrigerate them for a day, then sear and simmer as written. The gravy comes together in the same skillet.
Why use coconut flour in the gravy?
It thickens the beef stock into a proper gravy without any wheat flour, keeping the dish low-carb.
Can I use ground turkey instead of beef?
Turkey works, though it is leaner — give the patties a little more oil in the pan so they still brown properly.
Recipe card below.
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Keto Salisbury Steak
Ingredients
Method
- Directions
- In a large mixing bowl, gently combine the ground beef, egg, garlic, onion, ketchup, Dijon mustard, beef bouillon, and Worcestershire sauce. Be careful not to overmix.
- Form the mixture into 6 equal-sized oval patties.
- Heat the olive oil in a large skillet over medium-high heat. Carefully place the patties in the skillet and cook until deeply browned on both sides, about 3 minutes per side.
- Transfer the patties to a plate and cover to keep warm, leaving the drippings in the pan.
- Reduce the skillet heat to medium.
- Add the garlic and onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
- Pour in the beef stock and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. This is where the flavor is!
- Whisk in the coconut flour until no lumps remain, then whisk in the Dijon mustard, salt, and pepper.
- Add the sliced mushrooms and parsley, and bring the sauce to a simmer for 5 minutes, allowing it to thicken.
- Reduce the heat to low and return the patties to the skillet, nestling them into the gravy.
- Cover and cook for 5 to 7 minutes, or until the patties are cooked through and heated.
- Garnish with additional fresh parsley before serving, if desired.
- When you add the beef stock, be sure to scrape all the browned bits (the fond) from the bottom of the pan. This deglazing step adds immense depth to your gravy.
