This amazing recipe for Salisbury steak starts with seasoning the meat in the most perfect way to make delicious salisbury steak patties. From there, we use pan drippings to make a rich and delicious mushroom gravy. The end result is a homemade Salisbury steak that you will want to come back to over and over. The liquid we are adding to the pan to create the gravy is beef stock. You want to remember two things as we add the stock.
The first is that we want to scrape up the little browned bits from cooking the steaks and sautéing the vegetables. There is a lot of flavor there. The second thing to remember is to add the liquid slowly. I’m not talking spending five minutes adding the stock, but start by adding just a few tablespoons at a time and letting it absorb before you add more. It will be a gummy mess at first, and then it will result in the amazing smooth gravy you see here.
If you don’t have Italian seasoned breadcrumbs on hand, you can use 1/2 cup regular breadcrumbs and add 1/2 teaspoon of our Italian Seasoning. Here are a few ways to lower the carbs in this recipe:
Replace the breadcrumbs with ground pork rinds. This is a great trick that many have used in things like meatballs and meatloaf and it will work here too. Don’t forget to add that 1/2 teaspoon of Italian Seasoning. Replace the flour in the gravy with almond flour. While this will result in a slightly less creamy gravy, it will work. I have used almond flour before in a roux and it behaves the same way as all purpose flour.
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If you make this easy Salisbury steak recipes or any of my other recipes, leave me a comment and let me know what you think. I love hearing about how my recipes are bringing your family around the table.
