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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.



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)


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:

Cabbage Rolls

Curried Meatloaf Casserole (Bobotie)

Big Mac Casserole with Big Mac Sauce

Greek Moussaka

Cheesy Italian Meatball Casserole

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