Today I’m throwing back to an old American classic with this Keto Salisbury Steak & Mushroom Gravy Recipe. Low carb and gluten free, this is a keto comfort food the entire family can enjoy!
This keto Salisbury steak recipe instantly transports me back to my childhood, and if you grew up in the 70’s and 80’s then you will probably relate!
My earliest memory of Salisbury Steak was back when we were kids and we’d beg my mom, who cooked everything from scratch, to let us get frozen “TV dinners” as an occasional treat. They came in a disposable aluminum container that had little partitions with a protein, a starch (usually mashed potatoes – instant), a veggie like corn or peas, and a little square of dessert.
Do any of you remember those days? When you had to bake them in the oven because there were no microwaves, and it took FOREVER (like 45 minutes!) for them to be ready!?
The struggle was real.
Anyway, my favorite was the (not keto) Salisbury steak – mostly because it came with the cherry pie which was my preferred dessert option. The Salisbury “steak” itself was basically a hamburger with gravy on it, which wasn’t nearly as offensive as the awful gelatinous round slices of fake turkey with gravy that my brothers usually got (they preferred the apple pie) so I didn’t really mind.
I hadn’t thought about it in years, until I was working as a cook for large groups of volunteers and one of the things on the menu that we made all the time was, you guessed it, Salisbury Steaks!
We were on a tight budget there so it was a good way to feed a crowd, but the name bugged me because YOU’RE NOT FOOLING ANYONE – it’s a hamburger with gravy on it people!!!
Still, we managed to make them tasty, and they were usually a hit with a big pile of mashed potatoes.
Here in Belize, it’s not easy to get a good steak – especially on our island, so we’ve been eating more chicken and ground beef lately. Hungry Jr. has always liked steak with mushrooms and onions, so recently I decided to try out this keto Salisbury Steak on him.
We all enjoyed it – but even he commented, “This isn’t real steak mom, it’s a burger with gravy on it.”
I KNOW.
The misleading name aside, this keto Salisbury Steak recipe is a great dinner option that works well for the entire family – and it’s relatively easy to prepare because you bake the “steaks” in the oven.
A win/win for those busy weeknights now that school has started up again!
I loved these Keto Salisbury steaks with my Better Than Potatoes Cheesy Cauliflower Puree, but you could also serve it with buttered zoodles or any other low carb veggie side dishes. Just be sure you have something to soak up that delicious keto mushroom gravy with!!!
If your family isn’t a fan of mushrooms, you can omit them and just use the onions – but I’ll be sad for you.
Print
Keto Salisbury Steak with Mushroom Gravy
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Diabetic
Description
A low carb remake of the classic Salisbury Steak! Quick and easy, the patties are baked in the oven making this an easy weeknight meal the whole family will love!
Ingredients
For the Salisbury Steaks:
- 2 pounds ground chuck (80/20)
- 3/4 cup almond flour
- 1 tablespoon fresh parsley, chopped
- 1/4 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 tablespoon dried onion flakes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
For the gravy:
- 2 tablespoons butter
- 2 tablespoons bacon grease (or more butter)
- 2 cups sliced button mushrooms
- 1 cup sliced yellow onions
- 1 teaspoon Worcestershire sauce
- 1/2 cup beef broth
- 1/4 cup sour cream
- salt and pepper to taste
Instructions
For the Salisbury Steaks:
- Preheat the oven to 375 degrees Fahrenheit.
- Combine all of the steak ingredients in a medium sized bowl and mix well.
- Form into 6 oval patties, about 1 inch thick, and place them on a cookie sheet.
- Bake for 18 minutes, or until the patties are cooked through.
For the gravy:
- Melt the butter and bacon fat (if using) in a large skillet.
- Add the mushrooms and cook on medium high heat until golden brown (about 3 minutes per side.)
- Add the onions and cook for 5 minutes over medium heat, until golden and soft.
- Add the broth and the Worcestershire sauce, stir and cook for 3 minutes, stirring to scrape any bits off of the bottom of the pan.
- Add the sour cream, stir well, and remove from the heat. (if you want a thicker gravy you can cook it on low for a 5 extra minutes to condense it.)
- Season with salt and pepper to taste.
- Serve over the warm Salisbury Steaks with extra parsley for garnish if desired.
Notes
In case anybody wants nutrition info separately:
1 Salisbury Steak: 354 calories, 24g fat, 2.5g net carbs, 30g protein
1/3 cup gravy: 103 calories, 10g fat, 2.5g net carbs, 2g protein
- Prep Time: 10 minutes
- Cook Time: 20
- Category: keto Dinner Recipe
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 steak & 1/3 cup gravy
- Calories: 457
- Fat: 34g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
Keywords: keto Salisbury steak, low carb Salisbury steak, gluten free Salisbury steak
You can also download all five of my ebooks, loaded with tasty original low carb recipes in a special bundle for just $19.99!!!
Kirsti says
Having read a lot of the comments, I’m sure I’m going to try this recipe. I just have a question about the ingredient «ground chuck (80/20)». Could you please explain the meaning of 80/20? I have googled and found that chuck is a spesifc cut of beef. My guess is that it means that the meat has 20% fat.
Thank you in advance.
Brenda says
I was in the hospital for a little procedure this week and they served salisbury steak with mushroom gravey for lunch. It took me back to “the good old days”. This is definitely on my menu for next week. Thanks for bringing us so many good recipes.
Mellissa Sevigny says
Hope you’re recovering well Brenda!
Stacey says
This Salisbury steak recipe was so easy and SOOO delicious!! My whole family enjoyed it! I will definitely be making this recipe again.
★★★★★
Mellissa Sevigny says
Thrilled to hear it Stacey thank you for taking the time to rate and comment!
Cindy S says
Loved the recipe. I read the previous reviews and added more broth so that I would have more gravy. Excellent flavor. I served this with mashed cauliflower “potatoes”.
★★★★★
Karen says
I used the pan drippings from the “steaks” instead of beef broth in the gravy. Not a lot but nice and thick!
★★★★
Lisa says
This is sooo good! I have made this several times!
★★★★★
Mellissa Sevigny says
Thanks so much for taking the time to rate and comment Lisa!
Suzanne says
This was super easy and yummy! I made it tonight and will have leftovers tomorrow! Also, I received your cookbooks! Looking forward to doing a 30 days, probably in January…but in the meantime, going to work through the other kind of like a Julia and Julia thing! Should be a fun and delicious adventure! Thanks, Mellissa! Also wanted to note that I had plenty of gravy making your recipe as is.
★★★★★
Mellissa Sevigny says
Sounds fun Suzanne, let me know how you’re enjoying the recipes as you go through them!
Cindy R says
I made this tonight with Mexican style sour cream and no bacon grease just double the butter. It was excellent and we will be making it again.
★★★★★
Janet says
Melissa, I’d love to try this but am wondering if it could be made with something other than sour cream (no cream cheese) either. My son won’t touch either of them! Thanks for any help you can give me.
Michelle Newman says
Use normal cream it works just as well
Judy says
Is there something we can substitute the almond flour with to make it squeaky? Or could it be left out? I really react to nuts, so squeaky or not I need an alternative.
Mellissa Sevigny says
You can use sunflower seed flour if that doesn’t affect you Judy, or try adding psyllium husk, hemp seeds, or even crushed pork rinds as an alternative to the almond flour.
Janneke Higginbotham says
I used crushed pork rinds and it was perfect. Everyone cleaned their plates!!!
★★★★★
Whitnie Robinson says
I am making it with coconut flour as we speak. Was out of almond flour. I used a little more than 1/4c
Wondering if I should have added an egg. But we shall see. I try to follow the directions on the first round and then tweak it next go around
Mellissa Sevigny says
Hope it turns out well for you!
susan says
Use finely chopped mushrooms stems. I remove the stems and use them in meatloaf, meatballs, etc. They make a great binder.
Samantha says
It’s a keeper! The only thing is I wish I read the comments first and doubled the gravy. We only had enough gravy for 3 patties and the gravy is amazingly awesome!
★★★★★
Charlotte says
I wonder if this could be made with Beyond Meat?
Mellissa Sevigny says
I haven’t tried the product but theoretically yes. Let us know if you try it how it turns out!
Linda Zillich says
This recipe is really good. I made it exactly as written. Both the “steaks” and the gravy are full of flavor and I was able to stick to my low carb diet so this one is a WIN WIN :-)
★★★★★
Amy says
This was delicious! My only comment is to double or triple the gravy because it’s not nearly enough. The flavor of the sautéed mushrooms, onions, and that touch of worchestershire send it over the top.
★★★★★
Debra says
I made half of the recipe, and it turned out wonderful. While I did enjoy the Salisbury Steak, it was the gravy that I LOVED! I did not expect it to be so yummy! I wanted to lick my plate, but you know, that would not be proper. I served this with a cauliflower garlic parmesan mash. Thank you for the great recipe!
★★★★★
Elaine says
Made this tonight for Xmas dinner. It was so easy and so delicious. The meat and gravy were very flavorful. The whole family enjoyed it. Thank you!
★★★★★
Lori says
Another winner by Mellissa!! My husband raved. I didn’t have enough almond flour but 1/2 cup was fine. I added Trader Joe’s umami seasoning and used two eggs in the meat mixture instead of broth. This beefed up the flavor and the texture was so delicate. I pan fried the steaks instead of cooking in the oven and then used the beef fat instead of butter for the sauce, and a full cup of broth. Again added some umami seasoning and crushed garlic to the sauce. Served these on a bed of pureed cauliflower with parsley makes a beautiful presentation, especially for a Monday night dinner. My favorite IBIH recipe so far.
EK says
Loved this recipe! Made it with ground turkey, and it came out great, very flavorful and moist. I added a pinch of xanthan gum to thicken the gravy, while keeping it keto. I made a huge batch and have been eating the leftovers every day, and plan to make a batch next week too as easy keto meal prep.
★★★★★
Bonnie says
this website is un-useable because of all the ads
Mellissa Sevigny says
Thanks for the feedback I’ll pass it on to my ad network.
Liz says
Can this be made into a meatloaf?
Becki says
My whole family loves this recipe. I used powdered pork rinds instead of the almond flour, everything else is exactly the same. It’s so so good!
★★★★★
Bethany says
This was F A B U L O U S! Made it exactly as noted but did make extra gravy and it was a hit by everyone. I will for sure make it again! Thank you!
★★★★★
Dominic says
We LOVED this! Thank you so much for sharing. We halved the meat portion (only two of us) making 3 steaks but kept the gravy as the full recipe because it sounded delicious. And it WAS!
Looking forward to eating the leftover one & gravy tomorrow. Thank you again.
★★★★★
Diane says
I loved this 😊😊. It will definitely be on my favorite list. Thanks for the great recipes.
★★★★★
Jessica says
I made this for the first time tonight. Aaahhhmazing. This will be my go-to recipe for Salisbury steak from now on.
★★★★★
Mellissa Sevigny says
So happy to hear it!
Russ R. says
So many “low-carb” recipes are not at all low-carb. This one actually is, and delicious too!
Like many others, i increased the amount of gravy because GRAVY!(lol)
Thank you for the wonderful recipe and please keep up the good work, you are most appreciated.
Heather says
This was really good! I doubled the Mushroom Gravy bc we like a lot of sauce and used a pound of meatloaf mix with a pound of ground beef which made it super moist and delish. Thanks for the recipe
★★★★
Julie Brown says
I just made this for supper and I have to say it’s really good. The next time I’m going to make more of the gravy. I noticed a few comments about their meat being dry but not the case for me at all. This is going to become one of my regular dishes. Thanks!
★★★★
Valerie says
I just made this for dinner tonight!! It was soooo good!! The only ingredient I left out was the almond flour but I added a little extra beef broth to the ground beef. An extra dash of Worcestershire sauce added extra flavor to the gravy. Will definitely be making again and on the upside I have lunch tomorrow!
Susan says
We just finished having this for lunch. It is FANTASTIC! After reading some of the recent comments about it being “dry” (the meat), I did cut the almond meal back to 1/2 cup. PERFECTO!
I do think next time I will double the sauce amount as I have some that really really like sauce on their Salisbury steaks. :)
★★★★★
Den says
Made this tonight and my guys ( husband, 23 yo & 18yo ) loved it. Thought I might have leftovers for lunch next week but…
ChapelHillBetsy says
I’m making this tonight but I have one question. Is there any reason I couldn’t substitute pork panko for the almond flour? Trying to reduce the carbs some. Thanks!
Blair says
I think an equal amount of rinds would work wonderfully!! I wish I’d have done that. I followed the recipe to the T and they were dry. Also, test at 16 min. Not sure if too much almond flour or the cook time is too long. But, the sauce was yummy.
★★★★
Tammy Sinnott says
I just made this and it rocks. So tasty and easy to make!
Kiki says
Holy crap – this was absolutely delicious!!
Wow wow wow!!
I used half the beef and added a grated zucchini. Served with beans.
★★★★★
Janice Flournory says
Loving your recipes. They’re making my keto life easier.
Janice says
Can’t wait to try this Salisbury steak recipe
Jami says
This sounds great – looking forward to trying it. I loved how my Mom made it when we were growing up – she used the recipe off the Campbell’s Mushroom soup can which called for mixing some of the soup into the meat before forming it into patties, then simmering the patties in the rest of the soup. It was excellent. I may try that way of cooking with these.
Shannon says
Can you make this in an
InstaPot? Oh yeah… and how?? Lol
★★★★★
LeAnna says
I made this gravy tonight to serve with my cauliflower mashed “fauxtatoes”, and it was delicious. Thank you for sharing.
I also think this would make a good base for a mushroom soup using whipping cream, so that might be what happens with the leftovers.
Ambrose says
Just made this tonight and it was fantastic! I added a little more beef broth and some chicken broth (and more sour cream) to make sure there was ample gravy.. also used cremini mushrooms. Served it on a scoop of mashed cauliflower. Thank you for this! My wife loathed Salisbury steak until this evening.
★★★★★
Lesleigh Thomas says
Looks delicous! Sooo trying this!
★★★★★
BB says
It was good, but it needed more sauce. I would double or triple the broth the next time and add a bit of cornstarch. I also added some Lipton Onion Soup mix split between the meat and the gravy for added flavor. I don’t care about the carbs.
Jackie says
I’ve made this a few times and can’t add anything that hasn’t already been said. It’s really good and really easy – I like that it’ll cook itself (in oven) while you can carry on with the cheesy cauliflower puree. I half the recipe but I do make the full gravy recipe since it’s just so good! Thanks!
★★★★★
Jennifer says
Oops…I just saw that at the tippy top of your post that you DID know…sorry! Still, it’s pretty cool to think this kind of knowledge about weight loss has been around for so long.
Jennifer says
Did you look up the origin? I Googled it and was all GTFO!
“Salisbury steak was invented by an American physician, Dr. J. H. Salisbury (1823–1905), an early proponent of a low-carbohydrate diet for weight loss; the term “Salisbury steak” has been in use in the United States since 1897.”
Low carbing back in the 1800s. How cool is that?!
Kristen Radford says
One of our family favorites! Like others have suggested, we usually double the gravy.
Kristen Radford says
One of our family favorites! I usually double the gravy
Tessa Burnett says
Hi there! I just wanted to say thanks for all your hard work with your recipes! I try a lot of low carb recipes. I always looking for something tasty, quick, and easy without sacrificing the low carb. Time and time again I find myself coming back to your website. I can honestly say I’ve never tried anything bad, and everything always turns out great! For all of this, I just wanted to say Thank you!
★★★★★
Audra says
Just made this last night for my family. It was fabulous with the cauliflower puree and some green beans. Love this recipe. Thanks!
★★★★★
Mellissa Sevigny says
Glad everyone liked it Audra, thanks!!!
Dee says
I just made this tonight.
It took no time at all and the whole family loved it.
I made extra gravy and was glad I did.
Yummers.
Thanks
Dee
Emily says
This was SO GOOD!!! I did double the gravy and added about two pinches of corn starch (not enough carbs for me to care) and I ate it on mashed cauliflower with herb butter. Hot dang! My whole family loved it!
Nicole K says
YUM!! This is one of our new favorites! I follow the ingredients exactly, brown them, then finish them in the croc pot. (I cooked them with just the broth and Worchester sauce then added the sour cream at the end, before serving.) We had it over roasted cauliflower….so good I didn’t even miss the mashed potatoes!
★★★★★
Shehneela says
I grew up in the states but now live in Australia. Haven’t had Salisbury steak for 20 years. This brought me back to my childhood. Absolutely delicious! I also doubled the sauce. It was a bit too thin for my liking so I added a teaspoon or so of xantham gum. Will be making this again. Love all of your recipes, your my go to!
★★★★★
Ioana says
I follow your blog for years now. I don’t know how I could’ve missed this recipe. A total game changer. Going to make it for dinner for me and my boyfriend
Susy says
Making this for supper. Your co,ment about Belize threw me tjough. When i livwd on Belize 30 ueafs ago thw only meat i could find was Dak ham, pigtails (sold in 5 gallon b uckets). I moatly ate langosta or xonch id not fish. (The red meat I had at friends house worried me because I was afraid it was poached I’m not talking about a cooking method )now I wonder if it was because I was too poor to buy meat or if there just wasn’t any available I got anemic and ended up drinking a lot of Mexican iron tonic.
If i wasnt on keto diet now i would go kake rice an beans. Thanks for the recipe and hapoy memoroea your poat recalled.
Janet says
Is it just my computer? I cannot print this recipe without a great big ad for Visa and another for Pro Enamel right over the top of the instructions!
Mellissa Sevigny says
When you hit the print button it should take you to a printable form that doesn’t show any ads at all – not sure why that’s happening?
Sarah says
Can I use coconut flour in place of almond flour? Do I need to change the ratio?
Chris says
Did you try It with coconut flour??
I did tonight and kept the ratio the same and it turned out terrible. ?
Christine says
I generally consider the ratio of almond flour to coconut flour a 4:1. Meaning for every 1 cup of almond flour, you would only use about 1/4 cup of coconut flour. coconut flour is a very thirsty flour and absorbs a lot of liquid. And almond flour really doesn’t absorb nearly as much if any liquid. Don’t forget the taste that coconut flour can give to your foods, especially savoury kinds. If you’re allergic to nuts or can tolerate them, just skip it all together or use ground pork rinds instead if desired.
Marissa says
We make this weekly because it’s so delicious! We serve it over mashed cauliflower for a keto meal. Tonight, I made a double batch of the gravy on its own, with half a tablespoon of tomato paste added in. I served it with sliced steak and tofu noodles for a keto stroganoff. Thanks for the yummy recipe!
★★★★★
Deanne Strang says
Amazing comfort food! Just perfect! Didn’t have mushrooms, so made it with just onions, and it was fantastic! Thanks for this wonderful recipe!
★★★★★
Sophia says
FANTASTIC. I took another reviewer’s advice and doubled the gravy and added some sage, thyme, oregano, basil, a touch of red wine vinegar, and some heavy cream to make it more a cream sauce.
Really enjoyed this! Thank you
★★★★★
Jim says
Did anyone have an issue with the steaks “swimming” in grease after cooking them on the baking sheet?
Sonya McLendon says
Made this tonite. Gravy was delicious. Although I didn’t think there was enough. I’ll prob triple the gravy next time besides the mushrooms and onions. Also I cooked my burgers for 28 minutes. They didn’t seem done enough at 18. Though I do not yet have an oven thermometer to make sure I’m at the temp the dial says. Melissa, your recipes are all delicious and fairly easy. I am super impressed. I have been low carbing since Oct 2014. And sometimes I get burned out and need some fresh ideas. Your website has done that. I also enjoy the stories!! Thanks for all you do!!!!
★★★★★
Dipper says
Delicious! I’ve seen some recipes that use crushed Fried Pork Rinds in place of flour. Do you think it will work in this yummy recipe? Thanks!
★★★★★
Jenni says
I made this tonight with the purred cauliflower. It was delicious however I wish there was more gravy for the patties, especially when you are pretending it’s mashed potatoes!?
Thanks for the low carb alternative!
★★★★
Anne C says
Those photos are just wonderful! The food looks delicious!
Jaimie says
Made this tonight and my fiancé and I absolutely loved it. I also made the pureed cauliflower to go with it (it’s a staple in our house). As a matter of fact, every dinner I’ve cooked this week had come from your site! Thanks for the tasty recipes!
★★★★★
Jessica says
Made this tonight and Wow it was amazing!!!
ellen beck says
My Mother made these and depending on the ingredients called it, salsbury steak, pepper steak or would make almost individual meatloaves. She worked 2 jobs, and these were often frozen and she would grab as many as she needed and fix what was needed.
I remember the tin foil TV dinners, but we didnt much have them.
★★★★★
Ally says
Omg, yes, I have the same memory! My parents would only buy TV dinners when they were going out and we were staying with a babysitter, we thought it was such a treat. I always thought the desserts were wonky but I loved the Salisbury steak. This looks like a perfect recipe for my family of 6!
KetoConnect says
This looks incredibly delicious! I loved salisbury steak growing up and until recently had no idea that it was made of ground beef. I’m excited to make this and reminisce on my childhood – Thanks for the great recipes and inspiring us day in and day out.
★★★★★
Christian says
First off, thank you. I’ve made your Green Chicken Enchilada Cauliflower Casserole probably about 15 times already, it is so easy and delicious.
So I tried this the other night, measured everything exactly because I am not a good cook. The patties were not juicy, maybe my oven just cooked them for too long? Also my gravy was just barely enough to plop onto each patty so I’m wondering if I let it get too thick? or like the other suggestion, maybe I should just double it.
This was really good, I ate the final patty the next day with some melted provolone and guacamole spread on top!
★★★★★
Kat says
Very delicious! I made this last night for dinner and it was amazing! Made a coupl little tweaks though! Didn’t have Worcester sauce so I used a bit of soy sauce, didn’t add the parsley because I didn’t have it and lastly, I cooked the steaks in my cast iron and finished them off in the oven, then used some of the drippings to make the gravey. Big hit in my home and still delicious the next day as left overs! Thanks for sharing!
Mellissa Sevigny says
Thanks Kat, love the soy sauce idea – I always assume I have Worcester sauce in the fridge but every once in awhile I’ll have run out and forgot, this sounds like a good substitute!
Ebony McClinton says
Mellissa, this was delicious!!! I hate that I have to share with my non-keto family. Lol! Thank you for sharing your passion for food with people like me. You are such a blessing.
PS…I made double the gravy and it was great.
★★★★★
Michell says
When I told everyone what we were having for dinner and then sat the plates down in front of them my husband said, “isn’t this just a big hamburger patty with gravy on it?” Lol! Yes, and it’s delicious! I used portabella mushrooms because those were on sale and they are awesome so why not? It was a great dish and everyone loved it.
★★★★★
Yolanda says
I made this tonight and it was easy and also very delicious! My husband, who was a kid in the 70’s and came from a family of 9 said, “My mom would’ve served this dinner for the bunch of us!”
However, when I was in the middle of making it, I opened up my container of sour cream only to find a lovely green fuzz beginning to form on the top :(. EWWW! I happened to have some whipping cream on hand and so I substituted a splash of that instead. It tasted great fine!
Kim says
This was DELICIOUS! I too loved the tv tray salisbury steak dinners. This was amazing. The whole family loved it! I did not use ground chuck as I had ground turkey in the house, and it was still delicious. Next time I would double the gravy recipe though. This recipe is on the weekly rotation for yummy-ness and ease as far as a weeknight meal goes.
Mollie Garden says
I made this and it was awesome! I’m pretty new to LC and I’m also trying to track my carbs in Myfitness pal. I found some of your recipes in my fitness pal. Do you submit them or do others? I couldn’t find the Salisbury Steak with Mushroom Gravy nutrition in the app.
★★★★★
Mellissa Sevigny says
I do not, but others have – please be aware that MFP is notoriously inaccurate at counting carbs due to relying on averages across multiple brands and errors in their database though!
Jules says
I don’t know how you got a low carb on this dish? I ran it through myfitnesspal.com and came up with 31 carbs. The Almond flour alone is 18 carbs.
Mellissa Sevigny says
Net carbs subtracts the fiber.
sandra McKee says
Why do you need flour at all in this recipe?
Mellissa Sevigny says
You can omit it, but it works like breadcrumbs would to lighten up the patties so they aren’t hockey pucks. But a high percentage of fat in your meat will keep them tender so go for it if you want to.
Medeja says
Yummy! The gravy sounds so good!
Marianne says
Just a tip, to prevent the sour cream from curdling when adding it to the hot gravy…..first stir a small amount (1/4 to 1/2 cup or so) of the hot liquid into the sour cream, stir well, then add the sour cream mixture into the gravy.
Can’t wait to try this, sounds delish!
Tracy says
I made this last night and it was delicious. Perfect for a rainy evening!
★★★★★
Claudine says
You literally read my mind! I just googled this recipe two nights ago and was ready to make someone else’s version but now I will make yours instead because your recipes are always spot on. Thanks!
Mellissa Sevigny says
Thanks Claudine, hope you like it!
Claudine says
It was awesome!
★★★★★
Debbie says
I used to love Salisbury Steak TV dinners with the dessert. We would eat them on TV trays in front of the TV. Fun memories. This recipe is super easy. Thx!
Mellissa Sevigny says
Hopefully eating this brings back good memories as well Debbie! It did for me anyway – though it tasted a lot better than store bought if I do say so! ;)
GrannyMumantoog says
Love the walk down memory lane! I come from a time when not only were TV dinners new, so were TVs LOL! The tidbit about Dr Salisbury was fascinating too. I looked him up on Wikipedia :)
These look delicious and I love that they’re cooked in the oven! I’m going to make a big batch of them and freeze them individually for quick meals. I live alone with occasional company so this will be perfect grab and go dinner for how ever many I need. Then I can make a quick sauce as needed.
★★★★★
Mellissa Sevigny says
I think freezing them in batches is a fantastic idea – in fact I might do that myself! I can even freeze them with the gravy and cauliflower puree in small containers and just throw them in the microwave when I need one! Gotta love modern appliances ha ha! Enjoy!
Hawkce541 says
My dad would freeze gravy in a Tupperware container. Once frozen, he would run warm water over the container to separate the gravy from it and vacuum pack it. It will last a long time, as long as no air gets in.
Deborah says
This sounds delicious. I have made Salisbury Steak many times using a recipe given to me that used boxed stuffing mix. It was quick and easy for week night dinners, but because I now eat low carb I have not made Salisbury Steak for over a year. Thank you for the recipe.
I also remember TV dinners, usually served on either Friday or Saturday night when my parents didn’t want to cook!
Mellissa Sevigny says
That’s usually when I could get my mom to go for it too Deborah – we’d have them on Friday nights sometimes while we watched Dukes of Hazzard and Knight Rider! Oh the memories! Ha ha!!!
Renee says
We grew up eating TV dinners too….without a micro. We loved the dessert ones too…..I liked turkey because of the cranberry sauce.
Okay…made your cauliflower mashed potatoes tonight. Game. Changer. We made a grass fed Chuck Roast the other week and the only thing missing was mashed potatoes. Now I can’t wait to make another. YUM!
Kaywess says
I remember those TV dinners. I was a Salisbury Steak because of the cheery pie girl too. I’m pretty excited to try this recipe. Nostalgic, dudget-friendly and low-drag. Sounds perfect.
Mellissa Sevigny says
Hope it’s a hit Kaywess!!!