Low Carb Farmer Steak w Cheesy Eggs and Mushroom Gravy

This is a big Keto meal for those who enjoy eating like kings at breakfast time. A pan-fried farmer steak is prepped and cooked with added Keto fats. Farmer steak is a classic American diner meal, which you’ll see throughout the midwest and in southern states. While it’s normally made with cubed beef, using ground beef gives you the opportunity to add more fat to your meal. A pan-gravy is made from any leftover spices from cooking the steak along with thin-sliced mushrooms. On the side is a quickly-made batch of cheesy scrambled eggs. This meal has a lot of protein and a lot of fat. Make sure you keep any remaining meals for the day light in protein or you can cut this recipe in half for a smaller serving size.

Storing And Meal Prep Suggestions

If you’re making multiple servings of this recipe, you can prepare the steaks in advance for an easier time in the kitchen later. Once prepared, layer the shaped steaks between pieces of parchment paper to store in your refrigerator. Once you’re ready to cook, just lift each steak with the paper and flip it out into your hot pan. If you’re making this Keto recipe for meal prepping, make sure all the cooked ingredients are cooled before locking them inside your containers. You can easily re-heat the meal in a microwave. If you want to avoid dry eggs, you can slightly undercook them when you make the recipe so they can finish cooking in your microwave.

What Fat Percentage Do I Want In My Ground Beef?

You may think that the more fat the better on a Keto diet. This isn’t true in all cases! Not all fat is the same. In beef, there’s a mixture of saturated and unsaturated fats. On a healthy Keto diet, you want most of your fats to be unsaturated. When cooking with ground beef, try to stick around 90-95% lean ground beef. You’ll still get around 10 grams of fat for every 3 ounces of beef you eat. If you want more fat, mix a spoonful of mayonnaise, pork rinds, or shredded cheese into your ground beef. This way you avoid adding too much unwanted protein into your meal.

Jessica L.

Net Carbs

7.8 g
Fiber

0.9 g
Total Carbs

9.3 g
Protein

71.8 g
Fats

78.4 g

1033 cals

Quantity

Serving Size

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Hamburger or ground beef, 95% lean

6 ounce
Salt

0.13 teaspoon
Black pepper

0.13 teaspoon
Paprika

0.25 teaspoon
Onion powder

0.13 teaspoon
Mustard powder

0.13 teaspoon
Fried pork skins

0.25 ounce
Mayonnaise

1 teaspoon
Olive Or Extra Virgin Olive Oil

0.5 tsp
Brown mushrooms

3 oz
Butter, unsalted

0.5 tablespoon
Garlic

0.5 teaspoon, chopped
Paleo Baking Flour

0.25 tsp
Cream Heavy Whipping

3 tbsp
Raw egg

2 large
Cream Heavy Whipping

3 tbsp
Butter, unsalted

0.5 tablespoon
Cheddar cheese

2 tablespoon, shredded

Step 1

Place the ground beef in a mixing bowl and break it up until it’s soft and loose with either your hand or a spatula. Combine the beef with salt, pepper, paprika, onion powder, mustard powder, ground pork rinds, and mayonnaise. For the ground pork rinds, you can quickly grind them by pulsing in a food processor. Mix the beef and these ingredients until you have a consistent and somewhat smooth textured mixture. Then, pour the mixture out on a clean surface and shape it into a rough steak-shape. The steak should be only ¼-inch - ½-inch thick.
Step 2

Heat the olive oil in a pan over high heat. When the oil is hot, place the seasoned steak in. Let the steak cook on one side for 3-4 minutes. When the steak is charred on one side, flip it over. Cook for another 3-4 minutes or until the steak is done to your liking. In this recipe, anything less than medium doneness won’t work here. The steak cooks quickly and will reach medium quickly. Once done, transfer the steak to your serving plate to rest.
Step 3

Return the used pan to the stove. Remove the stems from washed mushrooms and slice the caps thin. Melt butter in the pan over low heat on the stove. Deglaze the pan by using a spatula to scrape up any seasonings stuck in the pan. Toss in the sliced mushrooms with minced garlic and cover the pan with a lid. Cook the mushrooms down until they’re soft and have released liquid into the pan - about 5 minutes.
Step 4

Stir the paleo flour into the pan. When the flour has coated the mushrooms and just starts to turn golden, pour the heavy cream into the pan. At your discretion, add a pinch of salt and pepper to the pan at your discretion. Also recommended is a pinch of onion powder. Keep the stove heat on low as the cream quickly reduces. When you have a thick gravy, pour the contents of the pan over your farmer steak.
Step 5

In a small bowl, whisk together the eggs and heavy cream. At your discretion, you can season the eggs with a pinch of salt and pepper. Heat the final amount of butter in a new, clean pan over low heat. Once the butter is hot, pour the eggs into the pan. Continually stir the eggs in the pan until they scramble. During the final 30 seconds of cooking, stir the cheddar cheese into the scrambling eggs. Serve the cheesy eggs with your farmer steak and mushroom gravy.