Low Carb Salisbury Steak with Mushroom & Onion Gravy (Yummm!)
This recipe was adapted from "500 More! Low Carb Recipes" by Dana Carpender. (Link to purchase HERE).
1-2 lbs ground beef (I use 1.5lb, typically for my family of 5)
1/4 cup oat bran (Click HERE to buy) (I think you could probably use 1/2 crushed pork rinds if you don't want to buy oat bran)
1/4 cup crushed pork rinds (no MSG type, finely grind up in blender or food processor)
2 TBSP organic heavy cream
1-2 TBPS of dried minced onion
2 TBSP Worcestershire sauce, divided
1/2 tsp pink himalayan salt (Click HERE to buy)
1/4 tsp pepper
8 oz sliced mushrooms
1/2 yellow onion, chopped
1 cup beef broth
1 clove garlic
1 tsp organic tomato paste
1/4 cup heavy cream plus 1/4 cup water mixed together
MORE salt & pepper to taste
In a bowl, mix up your meat, oat bran, pork rind crumbs, 2 TBSP of the heavy cream, the dried minced onion, 1 TBSP (only1!) of the Worcestershire sauce, and the first salt & pepper. Mix well by hand and form into oval patties. Brown both sides in a skillet with some bacon grease (if needed).
Transfer to a 13x9 baking dish as they are browned.
Pour off all but about a TBSP of the grease from the skillet and add in mushrooms & chopped onion and sauté till they are soft.
Add in the broth, garlic, and tomato paste and stir until well blended. Stir in the heavy cream and water mixture.
Shake your xanthan gum in while you whisk until you get the thickness you like. Use a shaker for your xanthan gum and it will blend better, plus you should only shake a little at a time, as it resists blending. It's a great LC thickener, but it doesn't like to blend unless you go a little at a time, while whisking.
Add the remaining TBSP of Worcestershire sauce and any salt or pepper to taste.
Pour the gravy over the patties, pop in the oven at 350 degrees for 30 minutes. Serve with fauxtatoes (mashed cauliflower).
Do you know how to make fauxtatoes? Let me know if you need the recipe by commenting.