Salisbury Steak

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This delicious Atkins Induction-friendly dish is also acceptable for you Keto dieters.  It is VERY easy to prepare.  When I was still teaching, I would often cook this when I came home particularly tired, or had a lot of papers to grade that night.  I have also done this recipe chopping up the mushrooms real fine and adding to the patties themselves.    It’s very good done that way, too.

VARIATION:  Add 1 T. finely minced red bell pepper to the meat for a slightly different taste.

This entree pairs nicely with butter-rich mashed cauliflower and a green vegetable of your choice.

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Before adding cream.

½ lb. ground beef

½ lb. ground pork (or more ground beef)

2 T. finely minced yellow onion

1 T. chopped parsley

1 beaten egg

½ c. crushed plain pork rinds (add not salt to the meat or sauce as these are salty enough)

1/3 c. sliced fresh mushrooms (or small can with juice)

½ c. canned low sodium beef bouillon (or homemade beef stock)

¼ c. heavy cream (omit for for non-dairy version)

1 T. olive oil

2 T. white or red wine (omit if still in Atkins Induction)

Dash each celery seed, onion powder, black pepper

OPTIONAL:  Some chopped celery added to the pan after browning meat.

DIRECTIONS:  Mix the meats, parsley, onion, pork rinds and egg together in a bowl with your hands.  Form into 4 patties.  Coat non-stick skillet with olive oil and brown patties over medium heat.  Lower heat to low and add bouillon and cream.   Slice mushrooms and add to skillet.  Add seasonings and celery if using.  DO NOT SALT as the pork rinds will give enough salt to this dish.   Cover and cook about 20 minutes longer, turning patties once during coking to ensure even cooking.  Uncover and simmer to reduce cream to thicken.  If not thick enough, dust on a couple light dustings of xanthan gum or guar gum.  Stir after each addition to prevent lumps.  Great with mashed cauliflower and some green vegetable.

NUTRITIONAL INFO:  Makes 4 servings, each contains:  (not including optional celery)

451.75 Cals, 34.3g fat, 2g carbs, 0.25g fiber, 1.83 NET CARBS, 31.2 g protein, 3g  alcohol


12 thoughts on “Salisbury Steak

    1. Into the meat mixture, Denise. I did fail to mention in the instructions and have corrected that now. Thanks! 🙂 Hope you like this as much as we do. 🙂

  1. Beverly Goodman

    Oh my goodness….this was so good! I made it tonight. I threw in more mushrooms, a few splashes of Cabernet Sauvignon, and skipped the guar gum. I tried to use gelatin, but didn’t experience the thickening effect. Still, absolutely delicious!

    1. I’m delighted you like this! That bit of wine really does take the ordinary to the sublime. I don’t drink alcohol; I just cook with it. LOL But the flavor wine brings to food, and sauces in particular, just astounds me. 🙂

      1. Beverly Goodman

        I don’t drink alcohol either (I hate the taste). But, you are right…the wine adds a new depth of deliciousness to sauces. I am so thankful that I found your recipe site. You make low carb eating so delightful!

    1. Oh, how nice! I’m delighted your family liked this, Stephanie! I just love the parsley taste in it, and that dab of wine really takes a simple recipe and makes the sauce special. It’s been a regular in my house for many, many years. 🙂

  2. Sarah

    Pretty tasty, but for my taste it does need salt, both in the meat mixture and the gravy. I made mine with all beef. Thanks for a good recipe.

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