POOR MAN’S STEAK WITH
MUSHROOM GRAVY
It is packed with flavor and a warm, comforting meal. Apologies for the poor photos; they really don't do this delicious meal justice! It is very substantial too, affording good protein and plenty of fat to satiate the appetite on a cold, wintry day. Seasoned ground beef is formed into very large patties which are dredged in Bake mix and fried in butter until browned. Then place them in a large dish and smother in rich, delicious mushroom gravy. The dish is covered with foil, and the large “steak” patties are baked. Even although it sounds like something people who are poor eat, let me assure you it is delicious! It is in simplest terms smothered hamburger steak.
When frying the hamburger steaks in butter it is mostly to give them a nice brown color and to lock in all that juiciness. The rest of the cooking is done in the oven. You can serve them with mashed cauliflower (mashed potatoes for non low-carbers) and a vegetable or salad of choice.
Traditionally
this recipe is made with commercial cream of mushroom soup, but I make
my own version which is even more flavorful. There are other hamburger
steak recipes such as Salisbury Steak which is very similar, but I think
this recipe is a bit quicker and easier.
I make
this deliciously flavored hamburger mixture into even-shaped patties
that are large as they do shrink a bit upon cooking. This meal is easy
to make ahead and bake later. The patties are seared to give them a
lovely brown color, and then the browned patties are placed in a large
casserole dish. Pour Mushroom gravy over all, cover dish with foil, and
bake! It is that simple. Store leftovers in an airtight container in
the refrigerator.
In the seasonings, if you want to reduce salt, you could use onion powder instead of onion salt. Instead of breadcrumbs I use coconut flour; it is a great substitute. In this case, I only used a little.
Ingredients:
2 lbs ground
beef (0.9 kg)
1 tbsp coconut flour (15 mL)
1 large egg
1/4
cup water (60 mL)
2 tsp minced garlic (10 mL)
11/2 tsp salt (7 mL)
1 tsp Italian seasoning (5 mL)
1/2
tsp black pepper (2 mL)
1/3
cup Gluten-Free Bake Mix 2, OR almond flour mixed (75 mL)
with 1 tbsp coconut flour (15 mL)
2 tbsp butter (30 mL)
Mushroom Gravy:
1 tbsp butter (15 mL)
1 lb sliced mushrooms (0.45 kg)
8 oz cream cheese (250 g)
1/2
cup heavy cream (125 mL)
1/2
cup almond milk (125 mL)
1/2
cup water (125 mL)
2 tbsp olive oil (30 mL)
2 tbsp brown gravy mix* (30 mL)
1 tbsp dried parsley (15 mL)
2 tsp onion salt (10 mL)
1/2
tsp seasoning salt (2 mL)
Instructions:
Preheat oven to 350°F (180°C).
In
large bowl, combine ground beef and coconut flour.
In
medium bowl, whisk together egg, waer, garlic, salt, Italian seasoning and
black pepper. Add to ground beef and mix
all together well. Form 8 large hamburger
patties. On a plate, roll the hamburger patties in Gluten-Free Bake Mix 2, OR a mix of almond flour and coconut flour.
In
butter, in a nonstick frying pan, and over medium high heat, brown the patties on
both sides 2 to 3 minutes. Place in 9 x
13-inch (23 x 33 cm) baking dish. Pour
Mushroom gravy over all. Cover dish with
foil and bake about 50 minutes or until internal temperature of the meatballs
reaches 160°F
(71°C). Top with a sprinkle of dried or
fresh parsley.
Mushroom Gravy: In nonstick frying pan, in melted butter and
over medium heat, cook mushrooms until moisture evaporates. Set aside.
In same pan add cream cheese, broken up into bits. Add heavy cream, almond milk, water, olive
oil, brown gravy mix, parsley, onion salt and seasoning salt. Cook until thickening and simmer until as
thick as desired. Stir in cooked
mushrooms. If the gravy is too thick add a little more water.
Helpful Hint: *You can reduce the brown gravy mix by half.
Yield: 8 servings
1 large
serving
411.0
calories
27.6
g protein
41.3
g fat
1.2 g fiber
6.0
g net carbs
More comfort food recipes you may enjoy:
Curried Meatloaf Casserole (Bobotie)
Big Mac Casserole with Big Mac Sauce
Cheesy Italian Meatball Casserole
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