Low-Carb Salisbury Steak

Recipe View In a large bowl, gently combine ground beef, diced onion, eggs, 1 tablespoon Worcestershire sauce, parsley, 2 teaspoons salt, garlic powder, onion powder, and 1/2 teaspoon black pepper. Divide the mixture into 6 equal portions and shape into oval patties. (5 minutes)

Recipe View Heat a large skillet over medium-high heat. Cook patties in batches of 3, ensuring not to overcrowd the pan, until nicely browned on one side, about 5 minutes. Flip and cook until the other side is browned and the patties are cooked through, about 5 minutes more. Remove from skillet, drain excess liquid, place Salisbury steaks on a plate and cover with aluminum foil to maintain heat.

Recipe View Melt 3 tablespoons of butter in the same skillet over medium heat. Add sliced mushrooms and cook, stirring occasionally, until they are golden brown and have released their moisture, about 5 minutes. Transfer mushrooms to a bowl, reserving the flavorful butter in the skillet.

Recipe View Melt the remaining 4 tablespoons of butter in the skillet. Stir in flour until well combined and smooth. Slowly pour in beef broth, whisking constantly to prevent lumps, until the gravy thickens, about 7 minutes. Add 1 teaspoon Worcestershire sauce; cook, stirring frequently, until gravy starts to thicken slightly, about 5 minutes. Reduce heat to low, stir in sour cream and season with salt and pepper to taste. Cook, stirring until all sour cream is melted and gravy is light brown, about 2 minutes.

Recipe View Gently fold the cooked mushrooms back into the gravy. Remove from heat and let cool until thickened, about 2 minutes. Spoon the luscious mushroom gravy generously over the warm Salisbury steak patties and serve immediately.