This delicious Atkins Induction-friendly dish is also acceptable for you other Keto & Paleo plans. 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. This entrée pairs nicely with butter-rich mashed cauliflower and a green vegetable of your choice.
INGREDIENTS:
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 no salt to the meat or sauce as these will provide 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.
VARIATION: Add 1 T. finely minced red bell pepper to the meat for a slightly different taste.
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, wine 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 Calories, 34.28 g fat, 2 g carbs, 0.25 g fiber, 1.83 NET CARBS, 31.23 g protein, 3 g alcohol
Buttoni's Low-Carb Recipes 
Are you using the pork rinds as a binder? I don’t like them and I’m thinking about an appropriate substitution.
No, they are not a “binder”. Meat patties are hard when cooked without egg, or bread/grain filler or something to separate the meat crumble for a looser more tender Salisbury Steak. As a low carber, I avoid the bread/grain fillers. I use them to loosen/tenderize the final patties. You can omit them, but your patties will be “tougher”. Flax meal or chia gel can be subbed in, but I can’t guarantee your results having never used them myself. You could also use a crumbled low-carb slice of bread or biscuit instead with likely better results.
Thanks. I don’t expect you to guarantee my results 🙂 Heck, in addition to substituting for the pork rinds I’ll use wine vinegar since mom can’t have wine. If it comes out good, I’ll credit you, and if it’s bad I’ll take credit.
When do you add the wine…when the lid comes off and you’re reducing the liquid? 🙂
Margery, add it when you add the cream. I hope you like this recipe.
Thanks, Peggy! Yes…we liked it very much. A lot of great flavor. The wine adds another layer.
Hello
I’ll try this one tonight …I’m not very fond of pork rinds ..but I’ll try.
Anyway I tried the chicken and dumplings with oops bread….Mine was terrible! I must have done something wrong.
Can you explain in more detail? Do you mean the Oopsie bread didn’t cook up right? Some folks have trouble with that recipe, especially if they do not whip the egg whites stiff enough, or are too rough folding them into the other mixture. Practice makes perfect with the Oopsie rolls. Or do you mean the dumplings didn’t cook right or fell apart/disintegrated into the broth after they went into the broth? Sometimes thickening the broth BEFORE adding “dumplings” and turning the simmering broth as low as is possible on your stove top while they simmer helps hold things together.
Thank you Ill try again as I LOVE chicken and dumplings. I’ll make the rolls first.