Gluten Free Salisbury Steak
Gluten free salisbury steak is the ultimate comfort food, bringing hearty flavors and rich, savory gravy to the table. Juicy, well-seasoned beef patties are pan-seared to perfection and smothered in a delicious mushroom and onion gravy. This classic dish is easy to make and perfect for a cozy weeknight dinner. It’s a satisfying meal that never goes out of style!
Servings: 4 people
Ingredients
For the meatballs
- ½ medium onion diced or grated (or 1 small)
- ½ cup panko breadcrumbs
- 1 lb ground beef
- 1 garlic clove minced
- 1 egg
- 2 tablespoon ketchup
- ½ teaspoon Worcestershire sauce
- 3 teaspoon dijon mustard
For the gravy
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ medium onion finely chopped
- 8 oz. mushrooms sliced
- 2 tbsp. unsalted butter
- 3 tbsp. all purpose gluten free flour
- ½ cup heavy cream
- 2 cups beef broth
- 2 tsp. dijon mustard
- 2 tsp. coconut aminos
- 1 tsp. salt
- 1 tsp. pepper
Instructions
- Start by mixing together the ingredients for the steak. Form them into four steak shaped patties (think ovals).
- Heat a large skillet over medium heat with the oil inside. Cook the patties for about 3 minutes per side, then set them aside. Note that they will not be fully cooked yet, you just want them browned on both sides.
- Add the olive oil to the skillet, and add the onion, garlic, and mushrooms. Stir frequently and cook for about 3 minutes until everything is wilting and softened.
- Add the butter to the pan and let it melt as you stir it with the veggies. Next, slowly add in the flour little by little as you stir everything together and let it thicken.
- When it's all a thick mixture, little by little add in the heavy cream, stirring with each addition to let it thicken. Repeat the same with the broth.
- Mix in the coconut aminos, mustard, salt, and pepper. Add in the 4 steak patties and gently coat with the gravy.
- Let it come to a low boil and cook for about 8-12 minutes, until the internal temperature of each patty reaches 165F.
