Salisbury Steak

I love salisbury steak. It’s so old school and reminds me of cheap, yet delicious, diner meals or tv dinners. Walking through the grocery store, I noticed some nice plump white mushrooms and decided to whip up a batch. Of course I wanted to give mine a low carb aspect, so added just a splash of cream and some arrowroot to thicken the sauce. It still made a wonderful dark rich gravy and the mushrooms add a wonderful flavour punch. 

Note to not add salt until the end, let the stock do it its thing first and give it a final seasoning before serving.

Salisbury Steak

Salisbury Steak


The Patty

  • 1 small onion grated
  • 1 lb ground beef
  • 1 tablespoon onion flakes chopped small
  • 1 teaspoon paprika
  • 1 teaspoon Mrs. Dash
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon oregano
  • 1 egg
  • 1/2 teaspoon worcestershire sauce
  • 1/2 tablespoon minced garlic
  • Avocado oil for frying
  • All purpose rub

The Gravy

  • 2 tablespoons butter
  • 1 small pint white mushrooms sliced
  • 1 3/4 cups beef stock
  • 1/4 cup cream
  • 2 teaspoons worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon Mrs. Dash
  • 2 teaspoons smooth dijon mustard
  • 1 1/2 to 2 teaspoons arrowroot powder
  • Salt and pepper to season


  • Combine the ingredients for the patties and form into four 1/2 inch thick patties.
  • Set in the fridge to set, while preparing the other ingredients.
  • Heat oil in a large frying pan, sprinkle the patties with the all purpose rub, and sear for minute or so on each side.
  • Gently remove from the pan and set aside.
  • Add the butter to the pan and let melt.
  • Add the mushrooms, sprinkle with the all purpose rub, and saute until browned.
  • Remove from the pan and set aside.
  • Mix the stock, cream, and worcestershire sauce and add about 1/2 cup to the pan to deglaze it.
  • Add the remaining stock, garlic, mustard, and Mrs. Dash and bring to a soft boil.
  • Whisk in about 1 teaspoon of arrowroot powder and let soft boil for about 3 minutes. Keep adding 1/2 teaspoon at a time, letting simmer for 3 minutes each time, until the gravy ALMOST the desired thickness.
  • Add the mushrooms and patties back in, cooking for about 3 more minutes, flip the patties over and let cook for another 4-5 minutes.
  • Taste the gravy and season with salt and pepper if needed.


Adapted from RecipeTin Eats
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