I love steak, I love mash and love gravy and there is no reason for me to miss out on a tasty dinner recipe for all three when in keto. In many ways this recipe enhances some of the blandness of a potato mash and gravy meat dinner. It is also a very easy and quick recipe, always a bonus.
Of course potatoes are absolutely a no go for a keto meal being packed with carbs and starch but there is nothing to say that this is the only vegetable to be used as mash. In fact, mashed cabbage can be a real flavoursome alternative.
The steaks I personally use are wonderful and obtained from Headbangers. An organic Yorkshire treat.
Keto Steak, Cabbage Mash and Red Wine Gravy Recipe
A keto friendly recipe for a dinner involving a steak and vegetables with a lovely sauce.
2
servings20
minutes20
minutes390
kcalIngredients
2 x Sirloin Steaks
1/2 a white cabbage
100 g bacon lardons
1 leek
1 tbsp chopped parsley
100 ml red wine
150 g butter
Pinch of nutmeg
Salt and pepper
Directions
- To prepare the mash
- Remove the centre from the cabbage and slice into pieces.
- Put into boiling water that has been slightly salted and cook until soft on the hob.
- Drain thoroughly and add 50g butter with the pinch of nutmeg and salt & pepper.
- Blend until smooth and creamy using a food processor or hand blender.
- Keep warm and put to one side.
- Now to prepare the parsley butter.
- Combine 50g room temp butter with the parsley and some salt & pepper.
- Put to one side
- Now to cook the bacon, leeks and steaks
- Fry the bacon and leeks in 50g of butter.
- Fry until crispy and golden.
- Remove from pan and keep warm
- In the same pan fry the steaks 2 to 3 minutes each side in the remaining butter, depending on your taste. I like mine rare, to medium rare.
- Remove from the pan and keep warm.
- To make the red wine gravy
- In the same pan combine the cooking juices with the red wine (100 ml).
- Bring to boil and reduce until it thickens
To serve, layer up the meal
On a plate use the cabbage as the base
Add a layer of fried leek and bacon
Add a steak on top
Top it with a knob of parsley butter
Spoon some red wine gravy over the top
