Gluten-Free Salisbury Steak (Old School Taste!)

Name: Gluten-Free Salisbury Steak (Old School Taste!)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound ground beef (ground chuck recommened); ¼ cup gluten-free quick-cooking oats; 1 large egg (lightly beaten); 2 tablespoons ketchup; 2 teaspoons dijon mustard; 1 garlic clove (minced); 1 teaspoon onion powder; 1 teaspoon Italian seasoning; 1 teaspoon gluten free Worcestershire sauce (Lea and Perrins original recommended); ¾ teaspoon salt; ¼ teaspoon pepper; 1 tablespoon olive oil; 1-2 tablespoons unsalted butter (depending on amount of fat drippings from beef); 8 ounces mushrooms (sliced); 1 ½ cup gluten-free beef broth; 2 tablespoons cornstarch; 1 tablespoon ketchup; 1 teaspoon gluten free Worcestershire sauce; ½ teaspoon onion powder; ½ teaspoon salt

7 steps

Prep:10minCook:30min

Learn how to make an old school classic dish with this easy gluten-free recipe! Tender GF salisbury steaks use oats instead of bread crumbs to bind the hamburger patties, and are smothered with a rich and flavorful mushroom gravy that will leave you wanting to lick your plate clean!

Updated at: Mon, 09 Dec 2024 08:51:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories436.6 kcal (22%)

Total Fat31.6 g (45%)

Carbs14.4 g (6%)

Sugars5 g (6%)

Protein27.6 g (55%)

Sodium1113.8 mg (56%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a large bowl, mix together all the ingredients for the hamburger steaks, except the oil, until combined.

Step 2

Shape into 4 equal patties, about 3/4 inch thick. To divide up the meat evenly, I like to pat it smoothly in the bowl and then cut it into four even portions.

Step 3

Heat a large skillet over medium to medium-high heat. Add the oil to warm, then add the steaks. Cook about 3 minutes per side until they get a nice brown crust (reducing the heat if they're browning too much.) They will continue to cook through with the gravy later. Transfer to a plate and cover with foil to keep warm.

Step 4

Reduce the heat to medium and in the same skillet with the beef drippings, add 1-2 tablespoons butter, depending on how much fat is in the skillet. Add the mushrooms and saute until tender, about 5 minutes.

Step 5

Reduce the heat to medium-low. Whisk together the broth with cornstarch, ketchup, Worcestershire, onion powder, salt and pepper in a large measuring cup. Pour in with the mushrooms and whisk to combine. Continue stirring over low heat until thickened, about 5 minutes..

Step 6

Add the partially cooked patties back to the skillet and nestle into the gravy. Cover and cook for another 10 minutes, flipping halfway through. The steaks are done when they reach an internal temperature of 160 degrees F.

Step 7

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