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prep time
10 min
cook time
1 h 5 min
ready time
1 h 15 min
Moderate Carb Salisbury Steak Casserole
This Salisbury steak casserole is a healthy meal that tastes like a guilty pleasure. Loaded with ground beef, mushroom, onions, potatoes, and condiments, this recipe makes for a tasty, satiating, and nourishing main dish. It is a huge crowd-pleaser and makes a perfect addition to your gatherings and home parties. It serves six people, but you can double or triple it to feed more.
Can you replace the potato with another vegetable?
Potato is the perfect vegetable for carb cycling recipes because of its high carb content. You can add as much or as little depending on your daily allowed carbs. If you aren’t interested in carb cycling recipes, you can replace the potatoes with low-carb veggies like cauliflower, celeriac, parsnip, or kohlrabi.
Can you prepare this beef casserole ahead of time?
One of the great things about this recipe is that it can be prepared ahead of time. The night before, follow all the steps to making this casserole but don't bake it. Cover it in plastic wrap and store it in the fridge for up to 2 days. When it's dinner time, bake it at 180 C/350 F for 10 minutes longer than the recipe asks. This makes incorporating carb cycling meal recipes much easier.
Is this recipe suitable for meal prep?
Absolutely! Many moderate-carb recipes make for satisfying lunch meals any day of the week. You can prepare a large batch of this Salisbury steak casserole, serve some of it for dinner, and store the rest in individual containers in the fridge. When ready to eat, microwave for a couple of minutes until heated, then add the herbs.
Net Carbs
20.1 g
Fiber
2.5 g
Total Carbs
23 g
Protein
36.8 g
Fats
16 g
388 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Ground beef
700 g
Ghee
1 tbsp
Onion
1 medium - 2 1/2" diameter
Mushrooms, raw
300 g
Baked potato, plain, skin not eaten
300 g
Beef broth
2.5 cup
Almond milk
0.5 cup
Coconut Aminos
0.33 cup
Dijon mustard
3 tbsp
Tomato paste
2 tbsp
Garlic powder
1 tbsp
Onion powder
2 tsp
Thyme, ground
0.5 tsp
Salt
0.25 tsp
Black pepper
1 tsp
Arrowroot flour
2 tbsp
Water
2 tbsp
Recipe Steps
steps 7
1 h 15 min
Step 1
Preheat your oven to 180C/350 F. Add 1 tbsp of ghee to a large skillet and place it over high heat. Add the ground beef and cook until browned and almost fully cooked. Transfer the meat to a plate.Step 2
To the same pan, add the beef broth, almond milk, coconut aminos, mustard, tomato paste, garlic powder, onion powder, pepper, and thyme. Drop the heat to medium-low and whisk until the sauce is smooth. Bring to a simmer, drop the heat to low, and let the sauce simmer for 10 minutes until reduced.Step 3
While the sauce is thickening, assemble the casserole. Grate the potatoes into a bowl and sprinkle with ¼ tsp of salt. Stir and let sit for 5 minutes.Step 4
Transfer the grated potatoes to a clean kitchen cloth and twist to squeeze out as much moisture as possible. Transfer to the casserole. Finely slice the onion and mushrooms and add them to the casserole. Add the cooked ground beef and mix.Step 5
Whisk the arrowroot flour and water in a small bowl. Pour it over the gravy and whisk to incorporate. Bring the gravy to a boil and let it cook for one more minute.Step 6
Pour the gravy into the casserole dish. Stir everything around until the gravy is incorporated with all of the ingredients. Spread the mixture into one even layer and transfer the casserole to the oven.Step 7
Bake for 45 minutes. Take the casserole dish out of the oven and let cool for 15-20 minutes before serving. Garnish with fresh herbs and serve.
