Description
This Gluten-Free Salisbury Steak recipe delivers a nostalgic comfort food classic with a twist—using gluten-free ingredients to accommodate dietary needs without sacrificing flavor. Ground beef patties are perfectly seasoned, seared to a golden brown, and simmered in a rich mushroom gravy made with gluten-free beef broth and Worcestershire sauce. A wholesome and hearty meal ready in just 40 minutes, perfect for a satisfying family dinner.
Ingredients
For the Salisbury Steaks
- 1 pound ground beef (ground chuck recommended)
- ¼ cup gluten-free quick-cooking oats
- 1 large egg (lightly beaten)
- 2 tablespoons ketchup
- 2 teaspoons dijon mustard
- 1 garlic clove (minced)
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon gluten-free Worcestershire sauce (Lea and Perrins original recommended)
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
For the Gravy
- 1-2 tablespoons unsalted butter (depending on amount of fat drippings from beef)
- 8 ounces mushrooms (sliced)
- 1 ½ cup gluten-free beef broth
- 2 tablespoons cornstarch
- 1 tablespoon ketchup
- 1 teaspoon gluten-free Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Prepare the Patties: In a large bowl, mix together all the ingredients for the hamburger steaks except the olive oil, until well combined. This includes ground beef, oats, egg, ketchup, dijon mustard, minced garlic, onion powder, Italian seasoning, Worcestershire sauce, salt, and pepper.
- Shape the Steaks: Divide the mixture evenly and form into 4 equal patties, about ¾ inch thick. A helpful method is to pat the meat smooth in the bowl before cutting into four portions for even sizing.
- Brown the Patties: Heat a large skillet over medium to medium-high heat and add the olive oil to warm. Add the patties and cook for approximately 3 minutes per side until they develop a nice brown crust. Lower heat as needed to prevent burning. The patties will finish cooking later in the gravy. Remove them to a plate and keep warm by covering with foil.
- Sauté the Mushrooms: Reduce heat to medium. In the same skillet with the beef drippings, melt 1 to 2 tablespoons of unsalted butter depending on available fat. Add the sliced mushrooms and sauté until tender, about 5 minutes.
- Make the Gravy: Reduce heat to medium-low. In a large measuring cup, whisk together gluten-free beef broth, cornstarch, ketchup, Worcestershire sauce, onion powder, salt, and pepper until smooth. Pour the mixture into the skillet with the mushrooms, stirring constantly. Continue cooking and stirring over low heat until the gravy thickens, about 5 minutes.
- Simmer the Patties in Gravy: Nestle the partially cooked patties back into the skillet with the thickened mushroom gravy. Cover the skillet and cook for another 10 minutes, flipping the patties halfway through. The steaks are done when they reach an internal temperature of 160°F (71°C).
Notes
- To ensure even cooking and shape, divide the meat mixture by patting it flat and cutting into equal sections before forming patties.
- Adjust butter amount according to the fat content left from cooking the beef to avoid overly greasy gravy.
- Use a meat thermometer to accurately test doneness; Salisbury steak should reach 160°F for food safety.
- Gluten-free quick-cooking oats are used as a binder; avoid using regular oats unless labeled gluten-free.
- Leftover Salisbury steak and gravy can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
