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Gluten-free Salisbury steak is an easy weeknight dinner that is ready in minutes and is pure gluten-free comfort food.
This old fashion salisbury steak recipe is one of those classic comfort foods that my husband LOVES. When we were first married, he asked about where to find a place that sold frozen Salisbury steak because that's how he always had it growing up. Once he joined the Army, it was only MRE style. He never even realized that I could make it from scratch. Once he figured out it's super easy to make, it's become something that he continually asks for it on repeat. Turning this into a gluten-free Salisbury steak recipe was a no-brainer because there was no way my family would be happy without me making it.
What is salisbury steak?
Did you know Salisbury steak isn't steak? It's more like a hamburger, and meatloaf had a baby that's lovingly been nestled in a delicious sauce. This is usually served with amazing creamy mashed potatoes because, hello, that equals comfort foods at its best!
Ingredients for making gluten-free Salisbury steak.
Traditionally Salisbury steak is made of ground beef, bread crumbs, eggs, and spices and served with mushroom gravy. I have made it the more traditional way. However, since going gluten-free, I've figured out how to make this a completely gluten-free Salisbury steak, and if I do say so myself, it tastes even better than the original.
For the gluten-free beef patties.
- Ground Beef
- Egg
- Onion
- Tomato Paste
- Dijon Mustard
- Guten-free Worcestershire Sauce or Coconut Aminos
- Gluten-free Bread Crumbs. - You can also use dried potato flakes. (These are instant potatoes. Make sure the ones you use are gluten-free.) Or crushed pork rinds.
- Spices
- Avocado Oil
For the gluten-free mushroom gravy.
- Butter - You can also use a dairy-free alternative to make this a dairy-free recipe.
- Mushrooms
- Garlic
- Beef Stock
- Dijon Mustard
- Gluten-free Worcestershire Sauce
- Arrowroot Starch or Corn Starch
- Spices
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Tips for making the best gluten-free Salisbury steak
- DO NOT over-mix the meat - The more you mess with the meat, the tougher the patties will become, and you do not want them to become tough. Salisbury steak is meant to be tender and soft and melt in your mouth.
- Shaping the gluten-free ground beef. - This goes with the above and not to overmix. When you shape the patties. (I usually do an oval-ish shape). You want to form the patties and make sure they will stay together, but you do not want to be fully compacting them like you if you were to use some of the hamburger-type presses.
- Searing the gluten-free Salisbury steak patties. - For optimal flavor and color, searing will be your best friend. To accomplish this, you need to let the patties cook (undisturbed) until the patty no longer looks pink for the most part before you flip it over to the other side. Sear the meat before mushrooms and onion.
Making Salisbury Steak
Step 1: Mix the gluten-free ground beef patties.
- Combine the minced onion with the gluten-free bread crumbs to soften them.
- Add and mix the egg, tomato paste, Worcestershire sauce, dijon mustard, and salt and pepper with the ground beef.
- Once the bread crumbs have softened, add them along with the onion to the ground beef.
- Mix until the ground beef mixture is uniform.
Step 2: Shape the patties.
- Divide the ground beef mixture into equal-sized pieces.
- Shape the ground beef into patties. I like to shape mine into little ovals, so they have that old fashion Salisbury steak recipe feel.
Note: Make sure you are shaping the patties to have an even overall thickness so they cook at the same rate.
Step 3: Sear the gluten-free Salisbury steak patties.
- Add half of the avocado oil to a skillet over medium-high heat.
- Place the patties into the hot oil.
- Sear the meat for about 1-2 minutes per side.
- Once the meat is seared, remove them from the skillet and set them aside.
Note: The Salisbury steak patties won't be fully cooked at this point.
Step 4: Make the gluten-free beef and mushroom gravy.
- Add the remaining avocado oil to the skillet.
- Saute the mushroom and the reserved onion until they are golden.
- Add the butter and the arrowroot starch to the mushroom and stir until no dry starch remains.
- Whisk in the beef stock.
- Gently place the seared patties into the sauce. Cover and let it simmer for about 5-10 minutes for the Salisbury steak to finish cooking and the gluten-free mushroom gravy to thicken.
Salisbury steak FAQ
I like to make sure I am using good quality ground beef with about 20% fat to help make sure the final product has the consistency and flavor that we want. I've found the leaner cuts for this tend to yield a little bit more of a bland flavor. If you use a leaner cut, you might need to increase the spices a little bit, depending on your preference.
If you want to add even more flavor, you could use a half and half mix of ground pork and ground beef to make this gluten-free Salisbury steak recipe.
Swiss steak is an actual steak that is typically cooked with tomatoes and onions. On the other hand, Salisbury steak is made from ground beef mixed with bread crumbs and spices and served with a beef and mushroom gravy.
Sides for gluten-free Salisbury steak.
You really can't go wrong in serving this gluten-free Salisbury steak with some simple creamy gluten-free mashed potatoes. The potatoes really soak up all the delicious gluten-free mushroom gravy. Check out these gluten-free side dishes for more ideas.
find more gluten-free sides here.
Storing leftover Salisbury steak.
Store any leftover gluten-free Salisbury steak in an airtight container in the fridge for up to three days.
To reheat leftovers, microwave in thirty-second increments until warmed through.
Can you freeze Salisbury steak?
Yes, you can freeze Salisbury steak for an easy make-ahead dinner you just have to warm it up when you are ready to eat it.
To make frozen salisbury steak:
- Cook the full recipe as it was going to be eaten fresh.
- Allow it completely cool.
- Transfer the Salisbury steak to a freezer-safe container.
- Place it in the freezer for up to three months.
Pro tip: I like to portion some mashed potatoes and a simple vegetable like green beans with the Salisbury steak, so it's a full meal when they are pulled out of the freezer.
To reheat:
- Remove the frozen salisbury steak from the freezer and let it thaw in the fridge overnight.
- Microwave in 30-second increments until it is warmed up.
More gluten-free beef recipes to try.
Gluten-free Salisbury Steak with mushroom gravy
Ingredients
For the gluten-free ground beef patties.
- 1 ½ Pounds Ground Beef
- 1 Large Egg
- ½ Medium White or Yellow Onion Minced
- ¼ Cup Gluten-free Bread Crumbs See notes for alternate ingredient options.
- 2 Tablespoons Tomato Paste or Ketchup
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Gluten-free Worcestershire Sauce or Coconut Aminios
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Teaspoon Garlic Powder
- 2 Tablespoons Avocado or Olive Oil for searing.
For the gluten-free mushroom gravy.
- ½ Medium White or Yellow Onion thinly sliced
- 2 Cups Mushrooms sliced
- 2 Tablespoons Butter or avocado oil
- 2 Tablespoons Arrowroot Starch or Corn Starch
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Gluten-free Worcestershire Sauce
- 1 ½ Teaspoons Salt
- 1 Teaspoon Pepper
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Onion Powder
- 2 Cups Beef Stock You can also use beef broth, chicken broth or even vegetable broth.
Instructions
Mix the gluten-free ground beef patties.
- Combine the minced onion with the gluten-free bread crumbs to soften them.½ Medium White or Yellow Onion, ¼ Cup Gluten-free Bread Crumbs
- Add and mix the egg, tomato paste, Worcestershire sauce, dijon mustard, and salt and pepper with the ground beef.1 ½ Pounds Ground Beef, 1 Large Egg, 2 Tablespoons Tomato Paste, 1 Tablespoon Dijon Mustard, 1 Tablespoon Gluten-free Worcestershire Sauce, 1 Teaspoon Salt, ½ Teaspoon Pepper, 1 Teaspoon Garlic Powder
- Once the bread crumbs have softened, add them with the onion to the ground beef.
- Mix until the ground beef mixture is uniform.
Shape the patties.
- Divide the ground beef mixture into equal-sized pieces.
- Shape the ground beef into patties. I like to shape mine into little ovals, so they have that old fashion Salisbury steak recipe feel.
Sear the gluten-free Salisbury steak patties.
- Add half of the avocado oil to a skillet over medium-high heat. Place the patties into the hot oil.2 Tablespoons Avocado or Olive Oil
- Sear the meat for about 1-2 minutes per side. Once the meat is seared, remove them from the skillet and set them aside.
Make the gluten-free beef and mushroom gravy.
- Saute the mushroom and the reserved onion until they are golden.2 Cups Mushrooms, ½ Medium White or Yellow Onion
- Add the butter and the arrowroot starch to the mushroom and stir until no dry starch remains.2 Tablespoons Butter, 2 Tablespoons Arrowroot Starch
- Whisk in the beef stock, Worcestershire sauce, dijon mustard, and remaining spices.1 Tablespoon Dijon Mustard, 1 Tablespoon Gluten-free Worcestershire Sauce, 1 ½ Teaspoons Salt, 1 Teaspoon Pepper, 1 Teaspoon Onion Powder, 2 Cups Beef Stock, 2 Teaspoons Garlic Powder
- Gently place the seared patties into the sauce. Cover and let it simmer for about 5-10 minutes for the Salisbury steak to finish cooking and the gluten-free mushroom gravy to thicken.
Notes
- DO NOT over-mix the meat - The more you mess with the meat, the tougher the patties will become, and you do not want them to become tough. Salisbury steak is meant to be tender and soft and melt in your mouth.
- Shaping the gluten-free ground beef. - This goes with the above and not to overmix. When you shape the patties. (I usually do an oval-ish shape). You want to form the patties and make sure they will stay together, but you do not want to be fully compacting them like you if you were to use some of the hamburger-type presses.
- Searing the gluten-free Salisbury steak patties. - For optimal flavor and color, searing will be your best friend. To accomplish this, you need to let the patties cook (undisturbed) until the patty no longer looks pink for the most part before you flip it over to the other side. Sear the meat before mushrooms and onion.
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