My hubby is on a low carb diet, so I made this version of his fave dish of all time!

Salisbury Steak is a dish dear to many of our hearts, reminiscent of cozy family dinners where the warmth of the kitchen made you forget about the chilly winds outside. Originating from the 19th century, this dish gets its name from Dr. James H. Salisbury, who advocated for a meat-centered diet. Of course, we’re taking a little twist on tradition today. In our busy lives, especially when some of us are watching our carbohydrate intake, this ketogenic version of Salisbury Steak fits right in. It’s a hearty, comforting meal that won’t make you feel like you’re missing out, even if you’re sticking to a low-carb diet. This dish is perfect for gathering the family around the table and making each bite count.

A big ol’ helping of this comforting Salisbury Steak works wonders with a side of mashed cauliflower to keep things keto-friendly. It’s almost like the original mashed potatoes but lighter on the tummy. You can also serve it with some fresh, sautéed green beans or a crisp garden salad to add a splash of color and extra nutrients to your plate.

Servings: 4

– 1 1/2 pounds ground beef (preferably 85/15 for moisture)
– 1/4 cup almond flour
– 1 large egg
– 2 tablespoons fresh parsley, chopped
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon sea salt
– 1/4 teaspoon ground black pepper
– 2 tablespoons olive oil
– 2 cups beef broth
– 1 cup sliced mushrooms
– 1 tablespoon Worcestershire sauce (check for no added sugar)
– 1 teaspoon xanthan gum (for thickening)
– Additional salt and pepper to taste
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