Description
These salisbury steak patties are simmered in a rich and savory red wine brown gravy. It is a quick and easy meal that is ready to serve in about 30 minutes.
Ingredients
Units
Scale
- 1 1/2 lbs. ground beef ( I used 80%/20%) *
- 1/3 grated parmesan or romano cheese
- 1 large egg
- 1 TB. hamburger seasoning, (or 1/2 tsp each of salt, pepper, paprika, onion and garlic powder)
- 1 small onion, thinly sliced
- 3 TBS. butter
- 1 TB no sugar ketchup
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 bay leaf
- 1-2 tablespoons flour (1 tsp. arrowroot powder or 3/4 tsp. xanthan gum for low carb option)
- 1 1/2 cups beef broth, low sodium
- 1/3 cup red wine***
Instructions
- Melt 2 tablespoons of butter in a large pan. Cook sliced onions until lightly browned. Set aside.
- Combine ground beef, seasoning, ketchup, egg and parmesan. Form into 6 patties.
- Melt the last tablespoon of butter on medium heat in pan and place patties in pan. You can cook the patties in batches if pan is not large enough to cook all at once. Cook for 5 minutes, turn patties and cook on the other side another 5 minutes or until browned. Remove to a plate.
- Combine wine and broth in measuring cup and whisk to combine. Pour into pan and bring to a low boil. Lightly sprinkle the xanthan gum into broth mixture, add the bay leaf and stir to combine.
- Add the patties and onions back to pan.
- Stir well and turn down to simmer, cover pan and cook for 15 minutes or until gravy is thickened and patties register 160°F. If gravy is too thick, add more broth.
Notes
* Ground chuck, 80/20 % fat is a great choice of beef for this recipe and while eating keto. It is a juicy blend and very flavorful due to the additional fat in the beef.
** Some excellant low carb choices of red wine that can be used in this recipe are a merlot or Cabernet Sauvignon. If you prefer not to use wine, just add a bit more beef broth.