Description
This gluten-free salisbury steak is juicy and tender, with a buttery gravy that is filled with flavor. Perfect with green beans, mashed potatoes, rice or even on its own. Totally dairy-free too!
Ingredients
- 2 tablespoons dairy-free butter, separated
- 1 yellow onion, diced
- 1 cup chopped mushrooms
- 2 tablespoons gluten-free all-purpose flour
- 1 1/2 pounds ground beef
- 1 egg
- 1 cup beef broth
- 1 tablespoon gluten-free Worcestershire sauce
- 1 teaspoon mustard
- 1/3 cup gluten-free panko bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground black pepper
Instructions
- Sauté Mushrooms & Onions: Heat up 1 tablespoon of dairy-free butter in a large skillet over medium high heat and then sauté the onions and mushrooms for 7 minutes, until onions are tender. Stir occasionally to prevent mushrooms from burning.
- Combine Ground Beef, Egg, Mustard, Sauce and Broth: While the mushrooms and onions are cooking, put the ground beef in a deep bowl, add the egg, mustard, Worcestershire sauce and 5 tablespoons of beef broth. Mix thoroughly.
- Add Panko, Salt & Spices: Now add the gluten-free panko, as well as salt and spices. Stir the minced meat again.
- Add Flour to Mushrooms and Onions: Transfer the sautéed mushrooms and onions to a medium saucepan, then add the gluten-free all-purpose flour and fry for 3-4 minutes, stirring occasionally, over medium heat.
- Add Beef Broth: Pour in the beef broth and, stirring, bring to a boil. Make sure to break up all the lumps of flour and that the flour has completely dissolved.
- Shape Beef: Shape the ground meat into steaks/burgers
- Cook Steaks: Melt remaining 1 tablespoon of butter in a skillet, and cook the beef steaks approximately 5 minutes per side, over medium heat.
- Pour Sauce Over Steaks: Pour the sauce with mushrooms and broth into the skillet, cover with a lid and cook on low heat for another 20 minutes. If you see that the liquid has reduced too much, add a little more water or broth.
Notes
Butter: I used dairy-free butter to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular butter instead.
Onions: I used yellow onions, but white onions or red onions will work just as well.
Mushrooms: I like using portobello mushrooms, but you can use any other type of mushrooms you prefer.
Gluten-Free Flour: I used gluten-free all-purpose flour to keep this recipe gluten-free. You may also use cornstarch instead. Alternatively, if you are not Celiac or gluten intolerant, feel free to use regular all-purpose flour instead.
Ground Beef: You can use lean ground beef, but I personally prefer a little bit of fat in the beef to add flavor and juiciness.
Egg: The egg helps to bind the ingredients together, so make sure to add it in.
Beef Broth: To really enhance the flavor of the beef steaks, I recommend using beef broth. Alternatively, you may also use vegetable broth if you like.
Worcestershire Sauce: I used gluten-free worcestershire sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten intolerant, go ahead and use regular worcestershire sauce instead.
Mustard: You can use yellow mustard, Dijon mustard, or any mustard you enjoy.
Panko Bread Crumbs: I used gluten-free panko bread crumbs. However, if you are not Celiac or gluten-intolerant, go ahead and use regular panko bread crumbs instead.
Granulated Garlic: I like adding granulated garlic for extra flavor. You may also use dried minced garlic or garlic powder if you prefer.
Ground Black Pepper: A bit of black pepper adds a nice touch of heat. However, if you’re not a fan of pepper, feel free to leave it out instead.
Storing/Freezing: To store, place the gluten-free salisbury steak in an airtight container and store in the refrigerator for up to 3 days. Reheat the steaks in a skillet or the microwave before eating. If you plan to freeze, store the patties and the gravy separately. Place the patties separated by plastic sheets or parchment paper in freezer bags or a freezer-safe container and freeze for up to 2 months. Let the burgers thaw completely in the refrigerator overnight before reheating and enjoying.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
