Homemade Gluten Free Salisbury Steak

Here’s my go-to gluten free salisbury steak recipe, with tender ground beef patties, rich mushroom gravy, and all the classic comfort food flavors you remember, just without the gluten.

This salisbury steak has become a regular weeknight dinner at our house. I usually make extra gravy because my kids love to pour it over their mashed potatoes. Nothing beats a cozy, home-cooked meal that everyone can enjoy, right?

What Kind of Ground Beef Should I Use?

Ground chuck is the ideal choice for salisbury steak because it has just the right amount of fat content – usually around 80/20 lean-to-fat ratio. This balance helps keep your steaks juicy and flavorful while cooking, without becoming too greasy. If you can’t find ground chuck, regular ground beef will work too, but try to stick with an 80/20 or 85/15 mix rather than the super-lean varieties. When you’re at the store, look for meat that’s bright red in color and feels slightly firm but not hard. For the best results, bring your ground beef to room temperature about 30 minutes before cooking – this helps it cook more evenly.

Options for Substitutions

Since this is a gluten-free recipe, let’s look at some safe substitutions while keeping it celiac-friendly:

• Ground beef: While ground chuck (80/20) gives the best flavor, you can use ground turkey or chicken for a lighter version. Just add an extra tablespoon of olive oil to the meat mixture since these are leaner meats.
• Gluten-free quick oats: You can swap these with crushed gluten-free crackers, gluten-free breadcrumbs, or even cooked quinoa (make sure it’s cooled). If using quinoa, use 1/3 cup instead of 1/4 cup.
• Cornflour: Arrowroot powder or tapioca starch work just as well for thickening the gravy – use the same amount as called for in the recipe.
• Mushrooms: Not a fan of mushrooms? You can leave them out or replace them with finely diced onions for a different but tasty gravy base.
• Beef stock: Make sure to use gluten-free beef stock, but you can substitute with gluten-free chicken stock if needed. Just add an extra teaspoon of GF Worcestershire sauce for more depth.
• Italian herbs: If you don’t have an Italian herb blend, use 1/2 teaspoon dried basil and 1/2 teaspoon dried oregano instead.

Watch Out for These Mistakes While Cooking

The biggest challenge when making gluten-free Salisbury steak is overworking the meat mixture, which can lead to tough, dense patties – mix the ingredients just until combined and shape them gently with light hands. A common error is cooking the patties on heat that’s too high, causing the outside to burn before the inside is done – instead, maintain medium heat and cook for 4-5 minutes per side until nicely browned. For the gravy, avoid dumping all the cornflour in at once, which can create lumps; instead, make a slurry by mixing it with a small amount of cold beef stock first, then slowly stir it into the hot pan. To get the most flavor from your mushrooms, don’t overcrowd the pan – cook them in a single layer and let them brown properly before stirring.

What to Serve With Salisbury Steak?

This hearty salisbury steak practically begs to be served over a bed of creamy mashed potatoes to soak up all that rich mushroom gravy! For a complete meal, I like to add some simple steamed green beans or roasted broccoli on the side – they’re perfect for catching extra gravy too. If you want to keep things low-carb, cauliflower mash makes an excellent substitute for potatoes, and it works just as well with the savory sauce. You could also go classic diner-style and serve this with some buttered corn or glazed carrots for a pop of color on the plate.

Storage Instructions

Keep Fresh: Your gluten-free salisbury steak will stay good in the fridge for up to 3-4 days when stored in an airtight container. The mushroom gravy might thicken up a bit in the fridge, but don’t worry – that’s totally normal!

Freeze: This dish is perfect for freezing! Place the steaks and gravy in a freezer-safe container and they’ll keep well for up to 3 months. I like to portion them individually so I can grab just what I need for a quick dinner.

Reheat: To warm up your salisbury steak, heat it gently in a covered pan on the stovetop over medium-low heat, adding a splash of beef broth if the gravy is too thick. You can also use the microwave – just heat in 30-second intervals, stirring the gravy occasionally. The meat should be heated through but not overcooked to keep it tender.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 70-80 g
• Carbohydrates: 50-60 g

Ingredients

• 1 pound ground beef (ground chuck suggested)
• 1/4 cup gluten-free quick oats
• 1 large egg, lightly whisked
• 2 tablespoons ketchup
• 2 teaspoons dijon mustard
• 1 minced garlic clove
• 1 teaspoon onion seasoning
• 1 teaspoon italian herbs
• 1 teaspoon gluten-free worcestershire sauce
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1-2 tablespoons unsalted butter (use based on beef fat drippings)
• 8 ounces sliced mushrooms
• 1 1/2 cups gluten-free beef stock
• 2 tablespoons cornflour
• 1 tablespoon tomato ketchup
• 1 teaspoon gluten-free worcestershire sauce
• 1/2 teaspoon powdered onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 1: Prepare the Hamburger Steaks

Start by mixing all the ingredients for the hamburger steaks, except the oil, in a large bowl until thoroughly combined.

Once the mixture is ready, shape it into 4 equal patties, each about 3/4 inch thick.

An easy way to ensure equal portions is to smooth the meat mixture in the bowl and then divide it into four even sections.

Step 2: Brown the Patties

Heat a large skillet over medium to medium-high heat.

Add the oil to the skillet and let it warm up.

Place the hamburger steaks in the skillet and cook for about 3 minutes per side, aiming for a nice brown crust.

Reduce the heat if the steaks are browning too quickly.

Remember, they will continue to cook with the gravy later.

Once browned, transfer the patties to a plate and cover them with foil to keep warm.

Step 3: Saute the Mushrooms

Reduce the skillet heat to medium.

In the same skillet with the beef drippings, add 1-2 tablespoons of butter, depending on how much fat is left.

Add the mushrooms and saute until they become tender, which should take about 5 minutes.

Step 4: Make the Gravy

Lower the heat to medium-low.

In a large measuring cup, whisk together broth, cornstarch, ketchup, Worcestershire sauce, onion powder, salt, and pepper.

Pour this mixture into the skillet with the mushrooms.

Whisk everything together, and continue stirring over low heat until the gravy thickens, approximately 5 minutes.

Step 5: Simmer the Steaks in Gravy

Carefully add the partially cooked patties back into the skillet, nestling them into the gravy.

Cover the skillet and cook for an additional 10 minutes, flipping the steaks halfway through to ensure even cooking.

The hamburger steaks are done when they reach an internal temperature of 160 degrees F.

Serve hot and enjoy!