Salisbury Steak ... the low carb way

Well I had heard of Salisbury a beautiful cathedral city in Wiltshire, England. I've heard of steak so nice when grilled, but I'd not come across a meal called Salisbury Steak until quite recently.

Of course many readers may know the dish well but for those who don't I give a few more details about this interesting dish that originated in the United States and the first known use of the name was in 1897.

Salisbury steak is a dish, originating in the United States, made from a blend of ground beef and other ingredients and usually served with gravy or brown sauce. It is a version of Hamburg steak.

Hamburg was a common embarkation point for transatlantic voyages during the first half of the 19th century and New York City was the most common destination. Various New York restaurants offered Hamburg-style American fillet, or even beefsteak à Hambourgeoise. Early American preparations of minced beef were therefore made to fit the tastes of European immigrants.

Coming from this history of ground meat dishes is the Salisbury steak. James Salisbury (1823–1905) was an American physician and chemist known for his advocacy of a meat-centred diet to promote health, and the term Salisbury steak for a ground beef patty served as an entrée has been used in the United States since 1897.

Fast forward to 2021 and a low carb version of Salisbury Steak has been spotted, and of course I thought I'd share the idea with you!

Low-carb Salisbury steak with quick mash

Salisbury steak may not be "real" steak, but it’s easy to make and so delicious. 

Served with cauliflower mash and a gluten-free onion gravy,

this is low-carb comfort food at its best!

(8g net carbs per serving)

Ingredients

Serves Four

Cauliflower mash

450 g cauliflower, cut into florets

1 tbsp olive oil

salt and pepper, to taste

Salisbury steak

650 g ground (minced) beef

2 tsp onion powder

1 egg yolk

2 tbsp coconut flour

½ tsp salt

½ tsp ground black pepper

1 tbsp ghee or butter

Onion gravy

2 tbsp ghee or butter

1 (110 g) yellow onion, roughly chopped

1 tbsp tomato paste

1 tbsp Dijon mustard

1 tbsp coconut aminos

240 ml beef broth or chicken stock

Recipe instructions

can be seen here

Salisbury Cathedral

West Front View

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All the best Jan