Low-Carb Salisbury Steak Recipe

Mix ground beef onion eggs 1 tablespoon Worcestershire sauce parsley 2 teaspoons salt garlic powder onion powder and 1/2 teaspoon pepper together in a bowl. Split steak mixture into 6 portions and form into patties.

Heat a large skillet over medium-high heat. Cook patties 3 at a time until slightly browned on one side about 5 minutes. Flip and cook until other side is browned about 5 minutes more. Repeat with remaining patties pouring off any excess liquid. Place Salisbury steaks on a plate and cover with aluminum foil to maintain heat.

Melt butter in the same skillet over medium heat. Add mushrooms and cook until golden brown about 5 minutes. Transfer mushrooms to a bowl reserving butter in the skillet.

Stir flour into the butter until dissolved. Pour in beef broth slowly stirring until thickened about 7 minutes. Add 1 teaspoon Worcestershire sauce; cook stirring frequently until gravy starts to thicken slightly about 5 minutes. Add sour cream and season with salt and pepper. Cook stirring until all sour cream is melted and gravy is light brown about 2 minutes.

Stir mushrooms back into the gravy. Remove from heat and let cool until thickened about 2 minutes. Ladle gravy and mushrooms over steak patties.