Although the two recipes are slightly different, where I come from the terms 'Salisbury Steak' and 'Hamburger Steak' are used interchangeably. Now I am not talking about the pseudo mystery meat product that you get in a TV dinner, rather I am talking about a fresh made Salisbury steak pan fried and served with an onion or mushroom gravy. Back in the 60's and 70's when I was growing up Salisbury steak was a regular in our household meal rotation. Cheap and easy to make, it was one of those meals that was very popular. I still remember my mother cooking Salisbury steak in her electric skillet, then sautéing the onions in the grease, adding a little flour and milk to make the gravy and before you could say “Bob's your uncle” it was on the table.
Fast forward 40
years and as I began my low carbohydrate high fat (LCHF) eating
regimen, I began to think about Salisbury steak as I was eating a
bun-less hamburger from a local eatery that was well, dry and not
very good. So I decided to dig out the old family recipe to see if I
could update it the match my new LCHF lifestyle. The funny thing is,
other than substituting my own LCHF ketchup for store bought, there
was nothing left to do as far as the patties (Salisbury Steaks) were
concerned. I did however, have to make some changes to the gravy to
make it more carbohydrate friendly.
In this article I am
going to show you how to make a great tasting Salisbury Steak with
two delicious gravies. Both the onion, and mushroom gravies are not
only great with the Salisbury Steak, they are both low carbohydrate
options.
The Patties
Because we are not
generally concerned with the fat content of meats when eating LCHF, I
use the cheapest ground hamburger I can get on sale. This week it was
73/27, that's 73% meat, 27% fat fro $1.29 per pound. Now you can use
any percentage of ground hamburger you want, but I like to keep it
simple. Now there are a lot of recipes out there for Salisbury Steak
that include bread crumbs and eggs as binders, but that's not how
momma made them and you do not need either of these for these
delicious patties, especially if you want to keep them low carb.
1 pound ground beef
(73/27)
1 tablespoon LCHF ketchup
1 teaspoon dry mustard
1 tablespoon LCHF ketchup
1 teaspoon dry mustard
1 teaspoon beef
bouillon
1 teaspoon Worcestershire sauce
¼ teaspoon salt
1 teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon black
pepper
Combine all the
ingredients into a medium sized bowl and with your hands, knead the
spices with the ground hamburger until it is throughly combined. Form
into 5 to 6 ounce oval patties.
Form into 5 to 6 ounce oval patties. Fry the patties in a skillet with 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat on both sides until they are no longer pink in the middle. Remove the patties from the skillet and reserve 1 – 2 tablespoons of the pan dripping for making the onion gravy.
Form into 5 to 6 ounce oval patties. Fry the patties in a skillet with 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat on both sides until they are no longer pink in the middle. Remove the patties from the skillet and reserve 1 – 2 tablespoons of the pan dripping for making the onion gravy.
Grilling Options
Of course you could
always grill the patties just like you would any hamburger patty.
When I cook them on the gas grill, I use indirect heat. That is I
heat the grill with all the burners lit, then once the grill is hot,
place the patties on the grill and turn the burner off that is
directly under them. Then after 6 minutes, flip the patties to the
other side of the grill and re-lit the burner on the side in which
they were, and turn off the burner on the side to which they were
flipped and cook another 6 minutes. The primary reason to do this is
to keep the patties from burning due to flareups from the fat that
will drip down onto the burners while they are cooking. You can then
serve them with a small amount of regular or compound butter brushed on top or
your favorite LCHF condiment such as ketchup or barbecue sauce if you
do not want to make one of the accompanying gravies.
Chef's Note: As with a lot of our food, we make Salisbury Steaks in 4 to
5lb batches and then vacuum seal them in the freezer so that we can
just grab a package and thaw them out the night before we cook them.
This is a great way to maximize your time and ensure that you always
have a great LCHF entree ready whenever you need one.
Onion Gravy
1 medium onion
thinly sliced
2 cups beef or vegetable stock
1 tablespoon LCHF ketchup
1 teaspoon Worcestershire sauce
2 cups beef or vegetable stock
1 tablespoon LCHF ketchup
1 teaspoon Worcestershire sauce
1 teaspoon minced
garlic
1 teaspoon cornstarch, optional
1 teaspoon cornstarch, optional
¼ teaspoon salt
¼ teaspoon black
pepper
After making the
patties and removing them from the skillet, reduce the heat of the
skillet to medium (reserving 1 – 2 tablespoons of the grease) and
add the sliced onions. Cook the onions until golden brown and
somewhat soft, stirring often to keep them from burning. Add the
remaining ingredients to the skillet and bring to a boil, reduce to a
simmer and cook the sauce until it is reduced by half (about 13
minutes). Then return the patties to the gravy. Spoon the gravy over
the top and let them simmer and heat back up for a couple of
minutes.
If the sauce is to thick for your liking, add more broth to thin it out. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.
If the sauce is to thick for your liking, add more broth to thin it out. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.
Mushroom Gravy
8 ounces cremini
mushrooms, cleaned stems removed, and sliced
2 medium shallot,
minced
1 ½ cups beef or vegetable stock
1 ½ cups beef or vegetable stock
½ cup dry red wine
(optional)
1 teaspoon Worcestershire sauce
1 teaspoon Worcestershire sauce
1 teaspoon minced
garlic
¼ teaspoon salt
¼ teaspoon black
pepper
After making the
patties and removing them from the skillet, reduce the heat of the
skillet to medium (reserving 1 – 2 tablespoons of the grease) and
add the sliced mushrooms and shallots. Cook the mushrooms and
shallots until the mushrooms are slightly browned and somewhat soft
(about 4 minutes).
Add the remaining
ingredients to the skillet and bring to a boil and reduce to a simmer
and cook the sauce until it is reduced by half (about 13 minutes).
Then return the patties to the gravy. Spoon the gravy over the top
and let them simmer and heat back up for a couple of minutes.
Conclusion
So there you have
it, a quick, easy and delicious all beef Salisbury Steak recipe that
has no added carbohydrates. As you can see from the pictures that
accompany this article, we make them in 4 to 5 pound batches, vacuum
seal them and freeze them for later use. They are not quite as
convenient as a TV dinner, but their nutritional value and taste
places them in a league of their own. So say goodbye to the mystery
meat patties that call themselves Salisbury Steak, you know the ones
with added bread, eggs, and other fillers. The ones that you find in
the frozen food section of your local grocery store. As always, if
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