Easy Homestyle Gluten Free Salisbury Steak Recipe & Gravy

There is something incredibly nostalgic about Salisbury Steak. It’s that perfect “diner-style” meal that feels like a warm hug on a plate. This version is completely gluten-free, using specific binders to ensure the meat stays tender and “melt-in-your-mouth” soft rather than tough or dry.

Ingredient Notes:

• Ground Beef: I prefer an 80/20 or 85/15 blend. You need a little fat to keep the “steaks” juicy while they simmer in the gravy.
• Gluten Free Breadcrumbs: Use a high-quality brand like Aleia’s or Ian’s. If you don’t have crumbs, crushed GF crackers work in a pinch!
• Worcestershire Sauce: Check your labels! Many brands (like Lea & Perrins in the US) are GF, but some use malt vinegar which contains barley.
• Beef Broth: Ensure it is certified gluten-free, as many conventional broths use yeast extract derived from barley.
• Mushrooms: I love baby bella (cremini) for a deeper, earthier flavor.

Substitutions:

• The Binder: If you are also egg-free, a flax egg works well here to hold the meat together.
• The Flour: For the gravy, you can use a 1-to-1 GF flour blend or cornstarch. Cornstarch will result in a more translucent, glossy gravy, while flour creates a traditional opaque “country” gravy.

Hamburger Cooking Techniques:

• Don’t Overwork the Meat: Mix until just combined. Over-handling ground beef makes the patties tough.
• The Thumbprint: Press a slight indentation in the center of each patty. This prevents them from “puffing up” into football shapes and helps them cook evenly.
• High Heat Sear: You want a dark brown crust on the outside before you add the liquid. That “crust” is where all the flavor (the Maillard reaction) lives!

How to Make Gluten Free Salisbury Steak (Step-By-Step)

• Form the Patties: Combine beef, GF crumbs, egg, and seasonings. Shape into oval “steaks.”

• Sear: Brown the patties in a large skillet. They don’t need to be cooked through yet; just get a good color on both sides. Remove and set aside.

• Saute the Veggies: In the same pan, cook your sliced onions and mushrooms in the beef drippings until softened and golden.

• Make the Roux: Sprinkle your GF flour over the veggies, cook for 1 minute, then slowly whisk in the beef broth.

• Simmer: Place the steaks back into the gravy. Cover and simmer for 10–12 minutes until the meat is cooked through and the gravy is thick and bubbly.

Tips For Success

• Patience with Onions: Let the onions caramelize slightly before adding the liquid. This adds a natural sweetness that balances the salty beef broth.
• Consistency Check: If your gravy gets too thick, add a splash more broth or water. If it’s too thin, let it simmer uncovered for a few extra minutes.

Serve with these delicious side dishes.

• Creamy Mashed Potatoes: A must-have for soaking up that extra mushroom gravy.
• Buttery Green Beans: Adds a nice crunch and color to the plate.
• GF Dinner Rolls: For cleaning the plate at the end!

Frequently Asked Questions:

• Can I freeze this? Yes! This meal freezes beautifully. Store in a freezer-safe container with the gravy covering the meat to prevent freezer burn.
• Is Salisbury Steak just a hamburger? No. While both use ground beef, Salisbury steak includes fillers (crumbs/egg) and is served with a brown gravy, making it more like a “crustless meatloaf” in steak form.

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Easy Gluten Free Salisbury Steak

Ingredients 1x2x3x

Burgers:

• 1 lb Ground Beef
• 1/3 cup GF Breadcrumbs
• 1 Egg (beaten)
• 1 tbsp GF Worcestershire Sauce
• 1 tsp Garlic Powder
• 1/2 tsp Salt & Pepper

Gravy:

• 1 Yellow Onion (sliced)
• 8 oz Mushrooms (sliced)
• 2 cups Beef Broth (GF)
• 2 tbsp GF All-purpose Flour
• 1 tbsp Butter or Oil

Instructions

1. Mix burger ingredients and shape into 4 ovals.
2. Sear in a skillet over medium-high heat for 3 minutes per side. Remove.
3. Sauté onions and mushrooms in the same pan with butter.
4. Stir in flour, then slowly whisk in broth and Worcestershire sauce.
5. Return patties to pan and simmer until the sauce thickens.

Notes

For an extra rich flavor, add a teaspoon of Dijon mustard to the meat mixture.

SPECIAL NOTE

Make sure your mushrooms are dry before sauteing so they brown rather than steam!

Nutrition

• Calories: 385 kcal
• Protein: 28 g
• Fat: 22 g

Nutrition Disclaimer

Nutritional values are estimates based on standard ingredients.