Salisbury Steak with Mushroom Gravy

• 2 lbs ground chuck
• 3/4 cup almond flour
• 1 T parsley
• 1/4 cup beef broth
• 1 T Worcestershire sauce
• 1/2 t garlic powder
• 1 T dried minced onion
• 1 1/2 t salt
• 1/2 t ground black pepper

• 4 T butter
• 2 cups sliced mushrooms
• 1 cup sliced yellow onions
• 1/2 cup beef broth
• 1/2 t Worcestershire sauce
• 1/4 cup sour cream
• salt and pepper to taste

For the Salisbury Steak:

Combine all the ingredients for the steaks in a large bowl and mix well.

Form into 6 oval patties about 1-inch thick and place them on a cookie sheet lined with parchment paper. Bake at 375 F for 25-30 minutes.

For the Gravy:

Melt butter in a large skillet. Add mushrooms, and cook on medium high until golden brown. Add onions and cook for 5 minutes over medium heat until golden and soft. Add broth and Worcestershire sauce, stir and cook for 3 minutes, stirring to scrape any bits off the bottom of the pan. Add sour cream, stir well and remove from heat. (If you want a thicker gravy, cook on low for an extra 5 minutes). Season with salt and pepper to taste.

Serve gravy over warm Salisbury Steaks with fresh parsley for garnish, if desired.

Serves 6