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Keto Slow Cooker Salisbury Steak
Keto Slow Cooker Salisbury Steak

Keto Slow Cooker Salisbury Steak
On a chilly evening, as the sun sets early, the craving for a hearty, comforting meal becomes irresistible. Salisbury steak, a classic dish reminiscent of old-fashioned dinners, comes to mind. But this time, it’s prepared with a modern…
Keto Slow Cooker Salisbury Steak
Source
Ingredients:
1
Servings
  • 2
    lb
     ground beef (80% lean)
  • 60
    ml
     almond flour
  • 60
    ml
     grated parmesan cheese
  • 1
    item
     large egg
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 1
    tbsp
     worcestershire sauce (check for sugar-free)
  • 1
    item
     salt and pepper to taste
  • 240
    ml
     beef broth
  • 120
    ml
     heavy cream
  • 1
    item
     small onion, thinly sliced
  • 240
    ml
     mushrooms, sliced
  • 2
    tbsp
     butter
  • 1
    tbsp
     worcestershire sauce (sugar-free)
  • 0.5
    tsp
     xanthan gum (optional, for thickening)
Keto Slow Cooker Salisbury Steak
Instructions:
  1. Prepare the Patties: In a large bowl, combine ground beef, almond flour, Parmesan cheese, egg, chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix well and form into 6-8 oval patties.
  2. Brown the Patties: Heat a skillet over medium-high heat. Add a bit of oil and sear the patties on both sides until browned. Transfer to the slow cooker.
  3. Make the Gravy: In the same skillet, melt the butter. Add sliced onions and mushrooms, cooking until they start to soften. Stir in beef broth, heavy cream, and Worcestershire sauce. Bring to a simmer and pour over the patties in the slow cooker.
  4. Cook: Cover and cook on low for 5-6 hours, or until the patties are cooked through and tender.
  5. Thicken the Gravy: If the gravy needs thickening, sprinkle in the xanthan gum and stir well. Let it cook for another 10-15 minutes until the gravy thickens.
  6. Serve: Serve the Salisbury steaks with the mushroom gravy on top.
  • 2
    lb
     ground beef (80% lean)
  • 60
    ml
     almond flour
  • 60
    ml
     grated parmesan cheese
  • 1
    item
     large egg
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 1
    tbsp
     worcestershire sauce (check for sugar-free)
  • 1
    item
     salt and pepper to taste
  • 240
    ml
     beef broth
  • 120
    ml
     heavy cream
  • 1
    item
     small onion, thinly sliced
  • 240
    ml
     mushrooms, sliced
  • 2
    tbsp
     butter
  • 1
    tbsp
     worcestershire sauce (sugar-free)
  • 0.5
    tsp
     xanthan gum (optional, for thickening)
1
Servings
0

Prepare the Patties: In a large bowl, combine ground beef, almond flour, Parmesan cheese, egg, chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix well and form into 6-8 oval patties.

Brown the Patties: Heat a skillet over medium-high heat. Add a bit of oil and sear the patties on both sides until browned. Transfer to the slow cooker.

Make the Gravy: In the same skillet, melt the butter. Add sliced onions and mushrooms, cooking until they start to soften. Stir in beef broth, heavy cream, and Worcestershire sauce. Bring to a simmer and pour over the patties in the slow cooker.

Cook: Cover and cook on low for 5-6 hours, or until the patties are cooked through and tender.

Thicken the Gravy: If the gravy needs thickening, sprinkle in the xanthan gum and stir well. Let it cook for another 10-15 minutes until the gravy thickens.

Serve: Serve the Salisbury steaks with the mushroom gravy on top.

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