This down home recipe unites the tangy, sweet, and savory notes of classic, comforting French onion soup and the hearty, filling qualities of Salisbury steak. The dish is super easy to make plus it is gluten free and THM friendly.
This recipe is also a big hit with everyone in the family! It’s hearty enough to satisfy even the big men and it’s flavorful enough to please the at least some of the picky kids. I’ve even been told that it has a restaurant quality flavor.
What Makes This Salisbury Steak Unique
There are two unique things that make this Salisbury steak recipe stand out from the rest. First, the sauce, or gravy. I basically created French onion soup (yum!) then thickened it into a sauce (double yum!).
The other unique thing is how said sauce/gravy is thickened. Traditionally, any gravy is thickened with flour. On Trim Healthy Mama, it’d be thickened typically with either glucomannan or xanthan gum. But, I don’t like either of those thickeners. They both thicken well, sure, but they also give the sauce a weird texture which I really dislike. Therefore, to thicken my gravy, I went super old school and used egg yolks (which also adds to its richness) and kinda new school by also using oat fiber. Weird? Maybe. But it works and it keeps it on plan!
French Onion Salisbury Steak
- 1 medium vidalia onion, thinly sliced
- 16 ounces mushrooms, thinly sliced
- 4 cups beef stock
- 1 tablespoon raw apple cider vinegar
- 1 teaspoon mineral salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ¼ cup heavy cream
- ¼ cup oat fiber
- 2 large egg yolks
- 1 cup shredded or thinly sliced cheese (Gruyere or a mixture of provolone and Parmesan)
- Mix all the steak ingredients (beef, eggs, Baking Blend, Worcestershire sauce, salt, pepper, garlic powder, and black pepper) together. Form into 8 oval-shaped patties.
- Melt 4 tablespoons butter in a large, preheated skillet over medium-high heat. Add the patties (do in batches and add more butter if necessary). Cook for 6 minutes then flip and cook for an additional 4 or 5 minutes or until cooked to desired temperature. Remove from skillet and set aside.
- Melt remaining 4 tablespoons butter in the skillet. Add the onions and mushrooms. Sauté over medium heat, covered, stirring occasionally, until tender and beginning to brown.
- Add the beef stock, apple cider vinegar, salt, garlic powder, onion powder, and pepper. Bring to a slow-rolling boil.
- In a glass bowl, beat the egg yolks.
- Now it is time to temper the egg yolks (to prevent them from coagulating). While whisking BRISKLY with one hand, SLOWLY pour a ladle's worth of hot liquid from the skillet into the bowl with the egg yolks. Beat quickly so that it mixes rather than coagulates. Repeat with a second ladle's worth of liquid. Then pour this egg yolk mixture into the skillet and whisk into the rest of the liquid.
- Heat the gravy, stirring constantly, over medium to medium-high heat until slightly thickened.
- In a separate bowl, whisk together the cream and oat fiber (a thick paste-like consistency may result). Then, while whisking, add it to the gravy.
- Add the patties to the gravy and allow to reheat.
- Serve, sprinkling as much shredded cheese atop as you like.