Salisbury steak has come a long way since its introduction as a remedy for digestive upset. This Keto Salisbury steak recipe with lemon Brussels sprouts is a modern take on the tasty dish.
What is Salisbury Steak?
Salisbury steak was invented by Dr. James Salisbury, who was looking for a remedy for intestinal issues. After much experimentation, Salisbury determined that the key to a happy tummy was eating meat. A lot of meat.
He even recommended meat over fruits and vegetables, which he saw as problematic when eaten in excess. While he may have been on the wrong track from a nutritional standpoint, his creation is loved still today.
The Salisbury steak generally consists of ground beef covered in gravy. In modern America, it is often served with noodles or mashed potatoes.
Obviously, we won’t do the noodles or potatoes on Keto, but Brussels sprouts taste just as good and spare you the carbs.
How To Make Salisbury Steak Keto
Other than ditching the side dish carbs, there are some pitfalls in your average Salisbury steak recipe.
For starters, most instructions recommend bread crumbs, which would not be a good idea for your diet.
You might also find ketchup on the list of ingredients. That might be OK, but a lot of commercial ketchup contains sugar.
Another issue is with the gravy. Many people use flour to form gravy, and again, that’s not cool for Keto.
Instead, I utilize the amazing flavor of caramelized onions and beef broth, which simmer in the leftover fat and juices of the cooked steaks.
Since we can’t use breadcrumbs in with the ground beef, I lean on other ingredients to make these steaks moist and flavorful.
Onion is fairly typical in Salisbury steak and will add some juiciness. I also recommend adding dried herbs, garlic powder, salt, and pepper.
While simple, the flavors are simply perfect when combined with the onion-mushroom broth.
Finally, this dish is paired with a lovely tangy Brussels sprouts recipe that’s quick and easy to whip up.
Getting Started on Keto
Your first few weeks of Keto can be a struggle. You’re not sure of the boundaries, and you’re likely cranky that you’re not eating the way that you used to.
Fortunately, it gets much easier, and there are many tools to help you along the way. Check out this free guide to getting started on Keto.
You’ll find a few different approaches so you can pick the method that works best for you.
We love lemon Brussels sprouts with our Salisbury Steak as the zingy flavor cuts through the richness.
For the Salisbury Steaks
- 1.25 lbs (563 g) of ground beef
- 1/2 teaspoon (1 g) of dried mixed herbs
- 1/2 teaspoon (2 g) of garlic powder
- salt and freshly ground black pepper
- 2 Tablespoons (30 ml) of olive oil
- 1 onion (110 g), peeled and finely sliced
- 12 white button mushrooms (120 g), sliced
- 1 cup (240 ml) of beef broth, warm
- chopped parsley, to garnish
For the Brussels Sprouts with Lemon
- 16oz (450 g) of Brussels sprouts, trimmed and halved
- 2 Tablespoons (30 ml) of olive oil
- zest of 1 lemon, finely grated
For the Salisbury Steaks:
- In a bowl, combine the ground beef with the dried herbs and garlic powder. Season the mixture with salt and pepper, then mix well. Divide the mixture into 6 equal parts, then use clean hands to form them into patties. Set aside.
- Heat the olive oil in a large non-stick pan and fry the patties until caramelized on the outside. This is best done in two batches to avoid over-crowding the pan. Remove the patties and set aside, leaving the oil and rendered fat in the pan.
- Add the onions to the pan and cook, stirring regularly until softened. Add the mushrooms and fry until caramelized. Pour in the beef broth and place the patties back into the pan, nestling them in between the onion-mushroom mixture.
- Cook until the broth reduces by quite a bit, approximately 10-12 minutes. This will ensure the center of the patties cook through too. Serve garnished with chopped parsley.
For the Brussels sprouts:
- Preheat the oven to 390°F (200°C).
- Place the sprouts in a bowl and drizzle over the olive oil. Season with salt and toss to evenly coat.
- Spread the sprouts out on a roasting tray and cook in the oven for 15 minutes, rotating and shaking the tray halfway through. Serve immediately with plenty of finely grated lemon zest over top.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 6 g
- Serving Size: 1 patty
- Calories: 374
- Sugar: 1 g
- Fat: 29 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 17 g