Keto Salisbury Steak with Mushroom Gravy

Why You’ll Love This Recipe

• Comfort food flavors with keto-friendly swaps and smart thickening for a silky gravy.
• Golden-seared patties finished gently in a rich onion–mushroom pan sauce.
• Buttery, ultra-smooth cauliflower mash that rivals potatoes.
• Balanced plate with crisp-tender green beans for freshness and color.

Grocery List

• Produce: 1 medium head cauliflower, 8 oz green beans, 8 oz cremini mushrooms, 1/2 medium yellow onion, 2 to 3 garlic cloves, fresh thyme (or dried), optional lemon and fresh chives/parsley.
• Dairy: Unsalted butter, heavy cream, cream cheese, optional grated Parmesan.
• Pantry: Ground beef, almond flour, avocado oil, olive oil, low-sodium beef broth, Worcestershire sauce, Dijon mustard, xanthan gum, kosher salt, black pepper, garlic powder, onion powder.

Full Ingredients

For the Salisbury Steaks

• 1.5 lb ground beef (85/15)
• 1 large egg
• 3 tbsp blanched almond flour
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp avocado oil, for searing
• 1 tbsp unsalted butter, for searing

For the Mushroom–Onion Gravy

• 8 oz cremini or baby bella mushrooms, sliced
• 1/2 medium yellow onion, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp unsalted butter
• 1.5 cups low-sodium beef broth
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/3 cup heavy cream
• 1/4 tsp xanthan gum, plus up to 1/8 to 1/4 tsp more if needed
• Kosher salt and black pepper, to taste

For the Buttery Cauliflower Mash

• 1 medium head cauliflower (about 1.75 lb; 6 to 7 cups florets)
• 3 tbsp unsalted butter
• 2 oz cream cheese, cubed and softened
• 3 tbsp heavy cream, warmed
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Pinch garlic powder
• Optional: 2 tbsp grated Parmesan; 1 tbsp chopped chives

For the Green Beans

• 8 oz green beans, trimmed
• 1 tbsp unsalted butter
• 1 tsp olive oil
• Kosher salt and black pepper, to taste
• Optional: 1 tsp lemon zest or 1 tsp chopped parsley

Step-by-Step Instructions

Step 1: Mix and shape the patties

In a large bowl, combine the ground beef, egg, almond flour, Worcestershire, Dijon, garlic powder, onion powder, salt, and pepper. Mix with a fork or your hands just until evenly combined; do not overwork. Divide into 4 portions and shape into oval patties about 3/4 inch thick. Press a shallow dimple into the center of each to prevent puffing. Chill on a plate for 10 minutes while you prep the vegetables.

Step 2: Sear for deep flavor

Heat a large heavy skillet (12-inch) over medium-high heat. Add the avocado oil and 1 tbsp butter. When shimmering, sear the patties until well browned, 3 to 4 minutes per side. Transfer to a plate; they will finish cooking in the sauce. Do not wipe out the pan—those browned bits are flavor.

Step 3: Brown the onions and mushrooms

Add 2 tbsp butter to the skillet. Add the sliced onion and cook over medium heat, stirring occasionally, for 3 minutes. Add the mushrooms and a pinch of salt. Cook undisturbed for 3 minutes to sear, then stir and continue cooking until the mushrooms and onions are deeply golden and most moisture has evaporated, 8 to 10 minutes total. Stir in the minced garlic and cook 30 seconds until fragrant.

Step 4: Build the gravy base

Pour in the beef broth, thyme, Worcestershire, and Dijon. Scrape the pan to release browned bits. Bring to a lively simmer for 2 minutes. Stir in the heavy cream and return to a gentle simmer for 2 to 3 minutes.

Step 5: Thicken with xanthan and simmer the patties

To avoid clumps, whisk 1/4 tsp xanthan gum into 1 tsp olive oil or a tablespoon of the hot gravy to make a slurry, then drizzle it into the simmering sauce while whisking. Wait 60 to 90 seconds for it to fully hydrate. If you want it thicker, add up to another 1/8 to 1/4 tsp the same way. Season with salt and pepper to taste.

Nestle the seared patties (and any juices) into the gravy. Reduce heat to low, cover, and simmer 8 to 10 minutes, until the centers reach 160°F. Spoon gravy over the patties during cooking. Turn off heat and let rest 3 to 5 minutes.

Step 6: Make the buttery cauliflower mash

While the patties simmer, steam the cauliflower florets over 1 inch of boiling water until very tender, 10 to 12 minutes. Drain well and return to the hot pot over low heat for 1 to 2 minutes, stirring, to evaporate excess moisture. Add butter, cream cheese, warm cream, salt, pepper, and a pinch of garlic powder. Mash with a potato masher for rustic texture or process with an immersion blender/food processor for ultra-smooth mash. Adjust seasoning; stir in Parmesan and chives if using. Keep warm.

Step 7: Cook the green beans and serve

Heat a medium skillet over medium heat. Add 1 tbsp butter and 1 tsp olive oil. Add green beans and sauté 2 minutes. Add 2 tbsp water, cover, and steam 3 to 4 minutes until crisp-tender. Uncover and cook 1 minute to evaporate. Season with salt, pepper, and lemon zest or parsley if desired.

To plate, spoon a mound of cauliflower mash onto each plate, top with a Salisbury steak, and ladle on the mushroom–onion gravy. Serve green beans alongside and garnish with extra thyme or chives.

Pro Tips

• Sprinkle xanthan in as a slurry and give it a minute to hydrate; it thickens as it sits, so start small.
• For the deepest flavor, brown mushrooms well: let them sear undisturbed before stirring.
• Indent the patties and chill briefly so they keep their shape and stay juicy.
• Use low-sodium broth so you can season the gravy precisely at the end.
• If the gravy gets too thick, whisk in a splash of hot broth or cream to loosen.

Variations

• Turkey Salisbury Steaks: Swap ground turkey (93% lean) for beef and add 1 tbsp mayonnaise for moisture. Cook to 165°F.
• Dairy-Free: Use ghee or olive oil; replace cream and cream cheese with 2/3 cup full-fat coconut milk. Adjust xanthan to taste.
• No Xanthan: Reduce the sauce longer, then whisk in 1 tsp powdered gelatin bloomed in 1 tbsp cold water off heat until glossy.

Storage & Make-Ahead

Cool completely. Refrigerate steaks with gravy for up to 4 days; cauliflower mash and green beans for up to 3 days, stored separately. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the gravy and mash; or microwave at 50% power until hot. Freeze steaks with gravy for up to 2 months (thaw overnight in the fridge before reheating). You can form patties up to 24 hours ahead; keep covered and chilled. Slice mushrooms, onions, and trim green beans up to 2 days in advance.

Nutrition (per serving)

Approximate: 720 calories; 55 g fat; 10 to 12 g net carbs; 36 g protein; 4 g fiber; 1150 mg sodium. Values will vary based on exact ingredients and broth used.