Gluten-Free Salisbury Steak Recipe
This recipe combines all the flavor and texture of regular salisbury steak, but without wheat flour or gluten.
Equipment
- 2 Large skillets
- Large bowl
- Small bowl
- Large knife
- Measuring cups and spoons
- Metal flipper
- Stove top
Ingredients
Beef patties
- 1 lb grass-fed ground beef
- 1/2 cup gluten-free bread crumbs
- 1/2 cup white onion
- 4 garlic cloves
- 1 egg
- 1 tbsp gluten-free worcestershire sauce
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Mushroom gravy
- 227 g fresh cremini mushrooms (about 2-3 cups)
- 2 tbsp olive oil
- 2 cups mushroom broth (or beef broth)
- 1 tbsp potato starch
Instructions
- Dice up your white onion and garlic cloves and set aside in a small bowl.
- In a large mixing bowl, add your patty ingredients including ground beef, breadcrumbs, diced up onion and garlic, egg, salt and pepper, and gluten-free worcestershire sauce.
- Mix everything up with your hands or a stand mixer until everything is thoroughly mixed together.
- Form your meat mixture into thick patties (basically the shape and size of a hamburger patty) and place them on a small dish.
- Heat your cast-iron pan or skillet to medium heat and add your 2 tablespoons of olive oil.
- Place your meat patties in the cast-iron pan and cook until they are starting to brown up nicely on the bottom.
- Using a metal flipper, carefully flip each patty and fry them on the opposite side until they are browned and cooked through.
- While your patties are cooking, dice up your mushrooms.
- Heat a second cast-iron pan to medium heat, and then add your olive oil and mushrooms to the pan.
- Sauté your mushrooms until they are starting to brown. In a small bowl or cup, mix together your 1 tablespoon of starch with a few tablespoons of broth. Use a fork to whisk the starch into your broth until there are no clumps remaining.
- Add all of your remaining broth to your cooked mushrooms and bring it up to a boil at medium-high heat.
- Once your broth and cooked mushrooms come to a boil, pour in your starch and broth mixture and thoroughly mix until you've got a thick gravy. If your gravy is not thick enough, feel free to mix up a little bit more starch and broth and add more. Your gravy will also thicken up a bit more once it has cooled down.
Video
Notes
Above in the blog post I provide recipe ingredient substitutions and variations, dietary modifications, and storage tips.
Nutrition
Calories: 334kcalCarbohydrates: 12gProtein: 16gFat: 24.5gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0gCholesterol: 84mgSodium: 390mgPotassium: 240mgFiber: 1gSugar: 3g
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