Salisbury Steak with Mushroom Gravy
Seasoned beef patties seared until crusty, then simmered in a rich onion and mushroom gravy — the diner classic made from scratch, with no flour or breadcrumbs.
Nutrition per serving
1 patty with gravy- Net carbs
- 6.2g
- Calories
- 622kcal
- Protein
- 38g
- Fat
- 49g
- Total carbs
- 8.3 g
- Fiber
- 2.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Turkey Salisbury steak: Ground turkey patties make a lighter plate; the mushroom gravy keeps them moist.
- Shape slightly thicker patties and sear them 4 minutes per side, then simmer covered in the gravy until 165°F (74°C) in the center, 12–15 minutes.
Dairy-free & nut-free: Crushed pork rinds bind the patties instead of almond flour, and the gravy is made with olive oil instead of butter.
- Use the crushed pork rinds in the patty mixture and cook the mushrooms and onion in the olive oil. Everything else stays the same.
- Patties
- Mushroom-onion gravy
- Nice to have (optional)
- Patties
- Mushroom-onion gravy
- Nice to have (optional)
- Patties
- Mushroom-onion gravy
- Nice to have (optional)
Estimated cost $19.10 for 4 servings ($4.78 each) · how we estimate
Instructions
-
Mix the egg, almond flour, grated onion, 1 teaspoon Worcestershire, garlic powder, salt and pepper in a bowl. Add the beef and mix gently until just combined. Shape into 4 oval patties about ¾ inch (2 cm) thick and press a shallow dent into the center of each.
-
Heat the oil in a large skillet over medium-high heat. Sear the patties 3–4 minutes per side, until a deep brown crust forms; they will still be pink inside. Transfer to a plate and pour off the fat.
-
Lower the heat to medium and melt the butter in the same pan. Add the mushrooms and sliced onion and cook 8–10 minutes, stirring occasionally, until the mushrooms are browned and the onion is soft and golden. Stir in the garlic and tomato paste for 1 minute.
-
Add the broth, the remaining 2 teaspoons Worcestershire and the thyme and scrape up the browned bits. Sprinkle the xanthan gum over the surface and whisk vigorously until smooth.
-
Return the patties and their juices to the pan, spoon the gravy over, cover and simmer on low 10–12 minutes, until the patties reach 160°F (71°C) in the center and the gravy is thick and glossy.
-
Sprinkle with parsley and serve with cauliflower mash and garlic green beans for the full diner plate.
Tips for success
-
The dent in the middle of each patty keeps them flat instead of doming as they cook. - For a deeper, darker gravy, let the mushrooms and onions brown properly before adding the broth — color equals flavor here.
- The cooked patties freeze well. Freeze them in their gravy or on their own, thaw overnight in the fridge and reheat gently until hot through.
Nice to have, not needed
- An instant-read thermometer confirms the patties reach 160°F (71°C) as they simmer — without one, cut one open: no pink should remain.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Warm covered over low heat with a splash of broth, 8–10 minutes, or microwave about 2 minutes, until hot in the center.
Prep tip: Freeze each patty with a generous ladle of gravy in its own container — the gravy protects the meat from freezer burn.
Refrigerate in the gravy up to 4 days, or freeze up to 3 months. Reheat covered over low heat.
Variations
2 variations, each with its own ingredients and macrosTurkey Salisbury steak
ProteinGround turkey patties make a lighter plate; the mushroom gravy keeps them moist.
- ground beef (80/20) → ground turkey
6.2 g net · 442 kcal · 43 g protein · 28 g fat · ≈$4.26 per serving (same net carbs as the original)
Dairy-free & nut-free
DietCrushed pork rinds bind the patties instead of almond flour, and the gravy is made with olive oil instead of butter.
- blanched almond flour → pork rinds
- butter → olive oil
5.6 g net · 618 kcal · 40 g protein · 48 g fat · ≈$4.88 per serving (−0.6 g net carbs vs the original)
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