For a fast and easy-to-prepare delicious meal, you can’t go wrong with Salisbury steak.
The other day, I found grass-fed ground beef on sale at my local supermarket. I considered making Easy Gluten Free Meatloaf or delicious Low Carb Meatloaf (one of my family’s favorite meals), but then I thought instead that it would be fun to try something new. So I decided to make Salisbury steaks.
But these are not your typical Salisbury steaks. To give them another dimension of flavor, I mixed in some sweet Italian sausage. Adding sausage really took them to another level of juicy deliciousness.
Now, you may be thinking, Salisbury steak is really just a bunless Hamburger recipe. Hardly. With sausage in the mix and a homemade gravy, these steaks are incredible.
What’s the difference between Salisbury steak and hamburger?
Salisbury steak and a hamburger differ mainly in their preparation and presentation. Salisbury steak consists of ground meat mixed with ingredients like onions and egg, more complex flavors, shaped into oval patties, and cooked with a savory gravy.
In contrast, a hamburger features ground meat formed into round patties, usually seasoned with minimal ingredients, sometimes served in a bun with various toppings.
While Salisbury steak is typically served as a main dish with sides, hamburgers are a more casual meal.
Wow, my family loved them. Right away, I knew that I just had to share them with you and add them to my delicious dinner recipes.
It’s one of our easy 22 low carb ground beef recipes you will want to bookmark for later.
These are every meat lover’s dream come true: tender grass-fed ground beef and ground sausage steaks smothered in rich thin homemade onion gravy with mushrooms similar to my Au Jus Gravy recipe.
Best of all, they’re 100% gluten free, 100% paleo, and 100% low carb too.
Tip:
If you’re sensitive to gluten as we are, just check the ingredients of your sausage to make sure it’s gluten free. Sometimes I find a package of already ground sausage that I can use, but if not, I can slip the sausage out of their casings.
And if you’re in the mood to try something new, give Beef Cheeks a whirl.
Just feast your eyes on this juicy steak. These pictures are making me hungry again.
Are you ready to wow your family and friends with a new scrumptious meal?
Instructions
*Free printable recipe card is available at the end of the post.
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First, whisk the egg, Red Boat fish sauce, dijon mustard, salt, and pepper together in a large bowl.
If you don’t have Red Boat fish sauce, you can use Worcester sauce, but I love Red Boat because it’s gluten-free and produced in a gluten-free facility. The ingredients are quite simple: just anchovy and sea salt.
Now add ground beef, sausage, garlic, and onions, and mix well. Then divide your mixture into 4 parts and form into oval patties that look like steaks.
Next, heat oil and butter in your skillet until it’s hot but not smoking. Then place steaks on the pan for about 8 minutes.
Now you can flip it. Cook for another 8 minutes until they are cooked through with an internal temperature of 160 ℉.
When the steaks are done, transfer them to a plate and cover to keep warm.
Make your gravy
Now wipe the skillet clean and get ready to prepare homemade gravy.
First, heat a tablespoon of butter in the same skillet. Add mushrooms and onions. Sprinkle with rosemary and season with salt. In about 5 minutes, your veggies will be browned.
Once the veggies are browned, add two cups of beef broth, dijon mustard, and Red Boat to the mushrooms and onions.
Then season with salt and pepper to taste.
Return the Salisbury steaks to the skillet and spoon the onions and mushrooms over the steaks. Let them simmer for a few minutes. For a pretty garnish, add some chopped parsley and serve.
Serving suggestions
Nutritious low-carb side dishes that pair well with Salisbury steak include sautéed vegetables such as Sautéed Broccoli With Garlic, delicious Creamy Cauliflower Mash, or a crisp green salad like super delicious Massaged Kale Salad With Pistachios, Tomatoes, And Olives.
Pro tips and recipe notes
- Today, I have a blend of beef and pork sausage for rich flavor. You can just go with ground beef if you prefer or it’s what you have on hand.
- Leftovers will generally last for up to 3-4 days in an airtight container in the refrigerator.
For a fast and easy-to-prepare delicious meal, you can’t go wrong with Salisbury steaks.
Have a happy and healthy week!
If you make this recipe, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.
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Salisbury Steak With Homemade Gravy Recipe
Ingredients
- 1 pound ground beef
- 1/4 pound ground sweet Italian sausage
- 1 egg
- 2 teaspoons Red Boat
- 1 teaspoon dijon mustard Annie's is gluten free
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves of garlic finely chopped
- 2 tablespoons onion minced
- 2 tablespoons butter
- 2 tablespoons avocado oil
- For gravy:
- 1 tablespoon butter
- 8 ounces of mushrooms sliced
- 1 large onion sliced
- 1 teaspoon Red Boat
- 1 teaspoon dijon mustard Annie's is gluten free
- 1 teaspoon fresh rosemary chopped
- salt and pepper to taste
- 2 cups of beef broth homemade or store bought
- A handful of parsley chopped
Instructions
- In a large mixing bowl, whisk the egg, Red Boat, mustard, salt, and pepper. Add ground beef, ground sausage, garlic and onions and mix well. Divide into 4 parts and Form into oval patties that look like steaks.1 pound ground beef, 1/4 pound ground sweet Italian sausage, 1 egg, 2 teaspoons Red Boat, 1 teaspoon dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 cloves of garlic, 2 tablespoons onion
- Heat oil and butter in a large skillet. Add the steaks and cook for 8 minutes on one side before flipping over. Then cook for another 8 minutes until they are cooked through with an internal temperature of 160 ℉. Transfer steaks to a plate and cover to keep warm.2 tablespoons butter, 2 tablespoons avocado oil
- Wipe the skillet clean.
- For gravy: Heat 1 tablespoon of butter in the same skillet. Add mushrooms and onions. Sprinkle with rosemary and season with salt. Cook about 5 minutes until brown.1 tablespoon butter, 8 ounces of mushrooms, 1 large onion, 1 teaspoon fresh rosemary
- Add 2 cups of broth, mustard and Red Boat to the mushrooms and onions.1 teaspoon Red Boat, 2 cups of beef broth, 1 teaspoon dijon mustard
- Add salt and pepper to taste.salt and pepper to taste
- Return the Salisbury steaks to the skillet and spoon the onions and mushrooms over the steaks. Simmer for a few minutes. Garnish with parsley and serve.A handful of parsley
Notes
- Today, I have a blend of beef and pork sausage for rich flavor. You can just go with ground beef if you prefer or it's what you have on hand.
- If you're sensitive to gluten as we are, just check the ingredients of your sausage to make sure it's gluten free.
- Sometimes I find a package of already ground sausage that I can use, but if not, I can slip the sausage out of their casings.
- If you don’t have Red Boat fish sauce, you can use Worcester sauce, but I love Red Boat because it’s gluten-free and produced in a gluten-free facility. The ingredients are quite simple: just anchovy and sea salt.
- Leftovers will generally last for up to 3-4 days in an airtight container in the refrigerator.
Nutrition
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Brooke at Silver Lining says
Holy cow it’s not even lunch time here and my mouth is watering. I’ve only had Salisbury Steak once in a pub in Seattle, and it was DELICIOUS. Now I want to go there again, just for that restaurant!
Barbara says
Ha ha! I love food memories. Yes, Salisbury steak is definitely scrumptious pub food. 🙂
David Elliott says
That looks amazing. Thank you for the great recipe. Going to have to try it out.
Barbara says
Hey David. I hope you love it.
Tess Chupinsky says
My mouth is watering just thinking about this recipe! Sounds so good!
Barbara says
Oh good. You’re sweet.
Gina says
These look awesome. I love that you add sweet Italian Sausage. Your site is great for us gluten free eaters!
Barbara says
Thanks, Gina. I appreciate your sweet comment.
Desiree says
Yup! Definitely on my dinner list this week!!
Barbara says
I’m so glad. You’re going to love it. 🙌
Stacy says
Maybe I’m missing something, but I don’t see the amount of garlic to put in the steaks?
Barbara Bianchi says
Hi Stacy,
Thank you for the heads up. That would be 2 cloves of finely chopped garlic. I have added it to the recipe card.
I do hope you enjoy your salisbury steaks. 😊