Low-Carb Salisbury Steak

Mix ground beef, onion, eggs, 1 tablespoon Worcestershire sauce, parsley, 2 teaspoons salt, garlic powder, onion powder, and 1/2 teaspoon pepper together in a bowl.

Split steak mixture into 6 portions and form into patties.

Heat a large skillet over medium-high heat.

Cook patties, 3 at a time, until slightly browned on one side, about 5 minutes.

Flip and cook until other side is browned, about 5 minutes more.

Repeat with remaining patties, pouring off any excess liquid.

Place Salisbury steaks on a plate and cover with aluminum foil to maintain heat.

Melt butter in the same skillet over medium heat.

Add mushrooms and cook until golden brown, about 5 minutes.

Transfer mushrooms to a bowl, reserving butter in the skillet.

Stir flour into the butter until dissolved.

Pour in beef broth slowly, stirring until thickened, about 7 minutes.

Add 1 teaspoon Worcestershire sauce; cook, stirring frequently, until gravy starts to thicken slightly, about 5 minutes.

Add sour cream and season with salt and pepper.

Cook, stirring until all sour cream is melted and gravy is light brown, about 2 minutes.

Stir mushrooms back into the gravy.

Remove from heat and let cool until thickened, about 2 minutes.

Ladle gravy and mushrooms over steak patties.