Keto Salisbury Steak With Creamy Garlic Mushrooms and Bacon

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Keto Salisbury Steak With Creamy Garlic Mushrooms and Bacon

Keto, low carb, and absolutely delicious. Who’s been trying to cook more during quarantine? This is a fantastic meal to make! Our Salisbury steak with creamy garlic mushrooms and bacon is the stay-in date night meal. 100% keto approved and 110% sure to impress.

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Ingredients Equipment Method

Ingredients

2 lbs hamburger
½ onion (minced)
1 egg
½ cup Not Your Memaw’s Cheese Straws (crushed)
1 tbs dijon mustard
¼ cup no sugar Ketchup
4 or 5 dashes Worcestershire sauce
Salt and Pepper to taste
8 ounces 250 g bacon, diced
2 tablespoons butter
26 ounces 750 g mushrooms, my ‘shrooms were big so I quartered them. If yours are small, leave them whole!
1 tablespoon olive oil
1/4 cup dry white wine
6 cloves garlic finely chopped or grated on Microplane
1 tsp Better Than Bouillon Beef base
1 1/2 cups 400 ml heavy cream
1 tablespoon fresh chopped parsley
1 teaspoon fresh chopped thyme
Salt and pepper to taste
1/2 cup fresh shredded or grated mozzarella
1/4 cup fresh shredded or grated parmesan cheese

Equipment

1 Sheet pan

Method

In a large bowl, combine all steak ingredients except salt and pepper. Mix gently with hands and form Steak patties. I made 4 ½ lbs patties, but you can certainly make smaller ones (Not everyone, after all, is feeding a John Terry. That kid can EAT!)
Generously salt and pepper patties. Fry them till nicely seared and cooked about ½ way through. They will finish cooking in the sauce. Remove from pan and pour off fat and juices, if any.
Fry the bacon until crispy. Use a slotted spoon to transfer to a paper towel-lined plate to soak up some of the oil. Set aside.
In the same pan, melt the butter. Add the mushrooms, drizzle with oil and mix through, scraping up any browned bits from the bottom of the pan. Saute for 2-3 minutes to lightly brown mushrooms and release their juices. Stir in garlic and cook till fragrant, 30 seconds or so. Pour in the wine and reduce for 2 minutes, while occasionally stirring.
Put in the cream and herbs. Reduce heat to low. Stir in Better than Bouillon. Add patty’s and reserved juices, if any. Gently simmer until cooked through(about 4-5 minutes) and sauce is slightly thickened. Season with salt and pepper.
Add the bacon back in and give everything a good mix to combine all of the flavors together. Top with the mozzarella and parmesan cheese.Keeping heat low, cover pan till the cheeses melt. Serve and enjoy!
I roasted fresh broccoli and asparagus in a 425* preheated oven. I tossed in olive oil and seasoned it with salt, pepper, and a sprinkle of Parmesan cheese. I cover my sheet pan in foil so cleanup is a breeze! Easy peasy side!