Low-carb Salisbury steak with quick mash

Low-carb Salisbury steak with quick mash

Salisbury steak may not be “real” steak, but who cares? It’s easy to make and so delicious. Served with cauliflower mash and a gluten-free onion gravy, this is low-carb comfort food at its best!

Low-carb Salisbury steak with quick mash

Salisbury steak may not be “real” steak, but who cares? It’s easy to make and so delicious. Served with cauliflower mash and a gluten-free onion gravy, this is low-carb comfort food at its best!
USMetric
4 servingservings

Ingredients

Cauliflower mash
  • 1 lb 450 g cauliflower, cut into florets
  • 1 tbsp 1 tbsp olive oil
  • salt and pepper, to taste
Salisbury steak
  • 1½ lbs 650 g ground beef
  • 2 tsp 2 tsp onion powder
  • 1 1 egg yolkegg yolks
  • 2 tbsp 2 tbsp coconut flour
  • ½ tsp ½ tsp salt
  • ½ tsp ½ tsp ground black pepper
  • 1 tbsp 1 tbsp ghee or butter
Onion gravy
  • 2 tbsp 2 tbsp ghee or butter
  • 1 (4 oz.) 1 (110 g) yellow onion, roughly choppedyellow onions, roughly chopped
  • 1 tbsp 1 tbsp tomato paste
  • 1 tbsp 1 tbsp Dijon mustard
  • 1 tbsp 1 tbsp coconut aminos
  • 1 cup 240 ml beef broth or chicken stock
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Instructions

Cauliflower mash

  1. Place cauliflower florets in a steamer or boil them in salted water for about 10 minutes.
  2. Remove from the heat, drain, and place in a blender or a food processor with the olive oil. Season with salt and pepper to taste. Process until smooth, set aside, and keep warm.
  3. Salisbury steak

  4. In a bowl, combine the beef, onion powder, egg yolk, coconut flour, salt, and pepper.
  5. Using your hands, create 3" (7 cm) patties, about 4.8 oz (135 g) from the mixture.
  6. Grease a large skillet with ghee or butter. Once hot, add the burgers. Reduce the heat to medium and cook for about 3 minutes on each side. Do not flip the patties too soon or they will stick to the pan. When done, set aside and keep warm.
  7. Onion gravy

  8. Add the ghee to the pan in which you cooked the patties. Add the onion and cook over medium heat for about 7 minutes, or until lightly browned and fragrant.
  9. Add the tomato paste, mustard, and coconut aminos, and cook for 1 minute.
  10. Pour in the bone broth, bring to a boil, then remove from the heat. Let the gravy cool down for a few minutes, then pour into a blender and process until smooth.
  11. For serving

  12. Serve the cauliflower mash with the patties and pour the gravy on top.

Tip

Store the patties and cauliflower mash in separate containers in the fridge for up to four days.

Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Martina’s cookbook, "The Beginner's Keto Diet Cookbook".1

  1. Diet Doctor receives no payment or other considerations from the sale of Martina’s cookbooks or the publishing of this post.

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7 comments

  1. 29 comments removed
  2. Mary
    Hi ... if I used 170g rump steak (instead of mince) in a 1-serve meal for this recipe is this ok?
    Reply: #81
  3. Kristin Parker Team Diet Doctor

    Hi ... if I used 170g rump steak (instead of mince) in a 1-serve meal for this recipe is this ok?

    Yes, that should work just fine!

  4. Nancy
    So the gravy has no thickener? It's just a broth based "sauce"?
    Reply: #84
  5. Madelein
    Why the spoil the meat with coconut flour?
    Reply: #85
  6. Kerry Merritt Team Diet Doctor

    So the gravy has no thickener? It's just a broth based "sauce"?

    It should thicken on its own a bit. However, you can add a thickener if needed. This guide should help! https://www.dietdoctor.com/low-carb/recipes/how-to-thicken-keto-and-l...

  7. Kerry Merritt Team Diet Doctor

    Why the spoil the meat with coconut flour?

    It's used as a binder, but you can certainly substitute if needed.

  8. hoolio2001
    It turns out very nice. The gravy is excellent.
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