NANCY'S SALISBURY STEAK
2 pounds lean ground beef
1 ounce parmesan cheese, 1/4 cup
1/4 cup ground pork rinds, 1 ounce
1 egg
2 tablespoons heavy cream
1 ounce onion, chopped, 1/4 cup
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh mushrooms, sliced
1 ounce onion, chopped, 1/4 cup
Gravy:
1 cup beef broth
1 1/2 tablespoons Worcestershire sauce
1 teaspoon beef bouillon
1 clove garlic, minced
1 teaspoon tomato paste
1/2 teaspoon salt
1/2 cup water
2 tablespoons heavy cream
1/2 teaspoon xanthan gum
In a large bowl, mix the first 9 ingredients. Shape in 6 oval patties. In a large skillet, brown the patties on both sides and place in an 8x11" baking dish. Pour off all but 1 tablespoon of the drippings in the skillet or add a tablespoon of oil if needed.
Add the mushrooms and 1/4 cup onion; sauté until tender. In a 2-cup measure, mix the broth, bouillon, garlic, tomato paste, 1 1/2 tablespoons Worcestershire sauce, 1/2 teaspoon salt and water. Pour over the mushrooms and cook until hot and bubbly. Pour the mushrooms and liquid over the patties. Bake, uncovered, at 300º for 1 hour.
Remove the patties and mushrooms from the baking dish and strain the liquid into a medium pot. Add 2 tablespoons cream; heat until bubbly. Gradually whisk in the xanthan gum to thicken to a gravy consistency. Add the mushrooms to the gravy and serve over the patties.
Makes 6 servings
Can be frozen without the sauce
Per Serving: 358 Calories; 24g Fat; 32g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
These are excellent. The only thing I might do differently next time is double the amount of mushrooms and gravy. Here are the counts for that variation:
Per Serving: 391 Calories; 26g Fat; 33g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs