DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Salisbury Steak Stroganoff

Prep: 15 min | Cook: 15 min | Total: 30 mins | Servings:6..

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Salisbury Steak StroganoffSalisbury Steak StroganoffSalisbury Steak Stroganoff
This is a dish I would categorize as "grubbin'". I'm not entirely certain what it means for a dish to be grubbin', but I know it when I see it. It's usually a comfort food and is somehow deeply satisfying. There is a tendency to be a lot of fat and it's rarely attractive. It's the kind of food which nourishes the soul.

This particular recipe is kind of fun, actually. Most everyone has heard of Salisbury Steak and just as many have heard of Steak Stroganoff. They are some similar themes between the two, which led me to merging them into the same rich dish. This is a marriage to last a lifetime!

Another one of the appeals for this recipe is the ease. It's a little messy to make the "steaks", but once the ground beef has been seasoned and formed, the steaks are then cooked in a hot pan with some mushrooms. They are flipped, the mushrooms tossed and sour cream (and a little regular cream) are added, where the whole kit and caboodle are left to quietly gurgle and sputter away, while the sauce thickens and the steaks continue to slowly cook.

Once the sauce is thick and the steaks cooked through, serve!

Photo Note: Served with Zoodles.

. .
IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 tbsp (28g)  butter2002200000
1 small (110g)  onion, diced440110208
4 each (12g)  garlic cloves, minced16004004
2 tsp (2g)  fresh thyme, chopped and divided2.02.04.12.48.2800.2
2 lbs (908g)  ground beef (80 lean/20 fat)2306.32181.6154.360000
2 large (100g)  eggs14410131001
1 tbsp (14g)  light oil (for sautéing ... such as coconut, olive or ghee)1201200000
1 lb (454g)  crimini or button mushrooms, quartered122.606.829.082.2806.8
2 tbsp (34g)  worcestershire sauce26.46006.68006.68
1 cup (230g)  sour cream4444558008
1 cup (238g)  cream, heavy whipping8218857007
salt and fresh cracked pepper, to taste0000000
Totals (of 6 Servings):4246.4358.64g185.3g46.24g4.56g0g41.68g
Per Serving:707.7359.77g30.88g7.71g0.76g0g6.95g *

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Method:

  1. Heat a sauté pan over medium heat. When it is hot, add your butter, onions, garlic and half of your chopped thyme, with a little bit of salt and pepper. Stir until the onions and garlic turn a light shade of brown.
  2. Once the onions are lightly caramelized, place into a mixing bowl and spread them around the bowl into a thin layer, so that they may cool, more quickly.
  3. Add your ground beef to the onions (making sure the onions aren't hot enough to cook the beef, should only take a few minutes).
  4. Add your eggs to the beef, with a little salt and pepper. Blend together the beef, eggs and onion mixture.
  5. Form 6 nice "steaks". I made 6 football shapes, then squooshed them to make them the same thickness, the whole way across.
  6. Heat up a large sauté pan or skillet over high heat.
  7. While the pan is heating, season the surface of your steaks with a little salt and pepper.
  8. Add oil to the hot pan. Swirl it around and then add your steaks to the pan. Do not crowd them. There should be plenty of space between the steaks. Assuming your pan was hot, they should sear.
  9. Add your mushrooms to the pan and add a little salt and pepper to the mushrooms.
  10. Once you feel the surface of the steaks are nice and browned, flip the steaks and push the mushrooms around the pan. Allow to cook for about 1 minute.
  11. Turn your heat to medium-low and add your sour cream, cream, fresh thyme and Worcestershire sauce. Season with a little more salt and pepper.
  12. Push everything around the pan to mix it together, but be careful not to break up the steaks. I just swirl the pan around, until everything is blended.
  13. Allow the whole mixture to simmer together for about 12 minutes, or until the sauce has thickened.
  14. Taste and adjust seasoning if it needs it.
  15. Serve!

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* Learn More: More about this recipe and nutrition ...

Post a Comment


Posted by DJ on Jul 14, 2014, 12:47 PM EST
Awwww ... thanks, Pam! My pleasure! :)
 
Posted by Pam on Jul 14, 2014, 08:58 AM EST
Thanks DJ...I will definitely try it again and not let it simmer for too long. It really WAS tasty! And thank you so much for all your wonderful recipes...you are an awesome and creative low carb cook!
 
Posted by DJ on Jul 03, 2014, 06:01 PM EST
It's funny how Pam and Kevin had different results to the same recipe. Well ... it's not "funny", but ... interesting, I suppose. The cream will separate if too much moisture is evaporated. So, in Pam's case ... she let it simmer for too long. One trick is to swirl the pan around and re-emulsify the sauce as it cooks. Just swirl it around every minute or so. In Kevin's case ... he likely didn't wait long enough ... or didn't use enough heat. Eventually the water from the mushrooms will evaporate, but it takes some time. Being that it's ground meat, it really won't overcook, especially in a sauce with as much fat as this one has. Just turn the heat up and let it simmer, while swirling the pan around every minute or so, until it's thick. That's it! I hope this helps smooth some of these issues out for future cooks. It's a great recipe! :)
 
Posted by Pam on Jun 30, 2014, 11:32 AM EST
This recipe had great flavor, but my sauce totally came apart, similar to how homemade Alfredo will separate the butter from the rest upon reheating. I had a ton of grease floating on top of the mushroom mixture. I'm guessing I simmered it too long. I did sauté the mushrooms separately before adding them to the pan. I think next time I will drain most of the grease after cooking long enough for the patties to be cooked through, then add the cream and sour cream and simmer just until thickened. But my husband and I really enjoyed the flavor. Thanks again for another great recipe...I'll try not to screw it up next time :-)
 
Posted by Kevin on Jun 29, 2014, 02:35 AM EST
This was a great meal. However, next time I'm going to saute the mushrooms first before adding to meat and sauce. The mushrooms added so much water to the sauce we couldn't get it to thicken.
 
Posted by DJ on Apr 09, 2014, 11:52 AM EST
Sandy, it's always going to be different. Often time I suggest people use little pieces of steak, in place of the mushrooms, but ... that would be a bit silly in this recipe (that said ... I like to embrace "silly"). In this case, I'd just leave them out. Something like sauteed zucchini would be a nice replacement, in terms of bulk and texture. The taste is different, but ... it would still complement the dish. Or, perhaps some eggplant? Or ... Steak! ;)
 
Posted by Sandy on Apr 09, 2014, 08:41 AM EST
DJ - so many recipes call for mushrooms - my husbands hates them...no way - not even "disguised" in a recipe. Any suggestion on what to use in place of? I always just leave them out...
 
Posted by Tara on Feb 17, 2014, 06:39 PM EST
Love, love, love this recipe DJ! Hubby has gone back for seconds. I'd like to but I'm just soooo full. Thanks for another winner.
 
Posted by DJ on Oct 24, 2013, 05:11 PM EST
Hi Katy ... YAY!!! It's not very pretty, but ... what it lacks in beauty, it MORE than makes up for in shear tasty yum yums! Thanks for sharing!
 
Posted by Katy on Oct 23, 2013, 10:16 AM EST
This was amazing!! I served it over cauliflower rice....I am actually eating the left overs for breakfast now. Thank you for sharing!!!
 
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