Keto Chopped Steak with Mushroom Gravy is a very old recipe with an unusual and often tainted history. We grew up eating the dish, although the name has been changed in recent years. We called it Salisbury Steak! It became a staple in school cafeterias and emerged as a classic in “TV Dinners.” But, do not let that thought spoil your appetite. Our Keto version of chopped steak is delicious.
Dr. James Salisbury is credited with introducing it to this country as part of a meat-centered low-carb diet. This was unique in the late 19th century. As a result, Dr. Salisbury was clearly the “Dr. Atkins” of his time! On the other hand, minced meat, hamburger, and meat loaf mixes have a long history from many years prior to Dr. Salisbury. Today, most refer to his creation as “Chopped Steak.”
Joanie loves making low-carb recipes that fit the label “comfort food.” This one certainly captures the essence of comfort! She also loves making casseroles and oven roasted meats. Without question, her Holiday oven roasted turkey dinners are simply “the best.” This Keto Chopped Steak with Mushroom Gravy creation may start on the stove-top for searing, but it gains a distinct flavor in her oven. We both love the dish – it brings back a lot of memories.
Ground beef is the main component of “chopped steak.” We use an 80-20 blend and Joanie shapes the meat into an oval that has the thickness and shape of a steak. Unlike our Tasty Low Carb meatloaf that is cut from a loaf, or a hamburg which is round and flat, the chopped steak looks like a mini filet mignon. It is pan seared on the outside, baked to perfection, and then covered with delicious mushroom-onion gravy before serving. A key taste ingredient is the Worcestershire sauce in the mix.
The gravy is made with organic beef stock that has been flavored with onions and cooked mushrooms. Most importantly, to thicken the gravy, Joanie uses Xanthan Gum and almond flour. She makes a traditional roux with these two ingredients combined with organic butter. The recipe preparation is very simple, yet it is Keto and delicious!
Above all, the preparation for Keto Chopped Steak with Mushroom Gravy is fool-proof. On the other hand, it is important to follow the recipe closely to sear in the flavor. Use an oven-safe stainless-steel skillet for preparation. Use cast iron, if you prefer. Above all, a hot pan coated with olive oil is essential to form a crust on the chopped steak. Flip the chopped steak patty once in the skillet and then baked in the oven for 20 minutes. Cover the pan in the oven to finish cooking.
Use an oven mitt to remove the skillet and finish the dish. The skillet will be hot as it goes directly from the oven to the stove top. Transfer the chopped steaks to a foil-covered plate while you make the gravy. Then, make the roux directly in the pan after removing the steak. Next, half the beef stock should be heated. It will thicken in the roux as it cooks. To infuse the onion and mushroom flavor, cook these vegetables next. Stir in the remaining stock last. The gravy will thicken once it is removed from the heat. Serve the chopped steak on a plate with your favorite cooked vegetable (broccoli). Cover the meat with the mushroom and onion gravy.
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Keto Chopped Steak with Mushroom and Onion Gravy
To sum up, Keto Chopped Steak with Mushroom Gravy is not your old-fashioned “Salisbury Steak.” It is low in carbs, extremely tasty, and is an easy Keto comfort-food recipe for the whole family. It is also a delicious left-over for lunch the next day. Sometimes the simple dishes are the best – we love this dish!
Keto Chopped Steak with Mushroom Gravy
- Preheat the oven to 350 degrees.
- In a large bowl, combine the ground beef, eggs, onion, parsley, garlic, Worcestershire sauce, salt and pepper.
- Shape into 5 equal-sized oval patties. Heat a large oven-proof skillet to medium-high. Add the olive oil and sear the oval chopped steak patties for 5 minutes until well-browned on one side. Flip the patties and place entire skillet (covered) in the oven. Bake for 20 minutes.
- Remove the pan from the oven, place the patties on a plate and cover with aluminum foil. Lightly wipe the skillet clean with a paper towel. USE AN OVEN MITT AS THE PAN WILL BE HOT!
- Melt the butter in the skillet and heat over medium-high heat. Add the almond flour and Xanthan Gum and cook for 2 minutes – stir to form a roux. Stir in half of the beef stock and heat for 2 minutes. Add the mushrooms and onions and cook for about 6 minutes
- Stir in the remaining beef broth and cook for 5 minutes until gravy is slightly thickened. If you desire a darker gravy stir in some Kitchen Bouquet.
- Pour the gravy over plated steaks and serve hot with a side of your favorite vegetable or a cauliflower mash.
- The Kitchen Bouquet is optional. For presentation you can add some chopped parsley as a garnish.
- Make sure you use a “Gluten Free” Worcestershire Sauce like Lea & Perrin’s.
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