Salisbury Steak (Gluten and Dairy Free)
An old school comfort food recipe, made gluten and dairy free. This is a rich, warm, and hearty meal the whole family will love! I love making a double batch of the burger patties to freeze and have on hand for another meal - you can use them for making burgers or salisbury steak!
Servings: 6 people
Ingredients
For the patties:
- 1 1/2 lbs ground beef
- 1 large egg
- 1 small onion, minced
- 1/4 cup quick oats certified GF if necessary
- 1 tbsp Worcestershire sauce make sure it is GF if necessary, see link below
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1/4 tsp fresh ground black pepper
- 1/2 tsp sea salt
- 1/4 tsp seasoning salt
For the sauce:
- 2 tbsp butter ghee or coconut oil for dairy free
- 1 onion, thinly sliced half moons
- 8 ounces crimini mushrooms, wiped clean and sliced
- 4 cloves garlic, minced
- sea salt and fresh ground pepper to taste
- 1 1/2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp coconut aminos or soy sauce (not GF)
- 1 tsp maple syrup
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
For the patties:
- Mix together all ingredients until just combined, do not overmix or you will end up with tough patties.
- Form into 8-12 patties (depending on how large you like your patties). Press your thumb down into the centre of each patty so they cook evenly and don't puff up like softballs.
- Healt a large skillet over medium heat. Add a swig of olive oil or oil of choice to grease the pan. Sear the patties until nicely browned on each side, about 4 minutes per side. Do two batches if necessary, do not crowd the pan. Remove to a plate. The patties will not be cooked through, that is fine. They will finish cooking in the sauce.
For the sauce:
- To the same skillet, over medium low heat, melt the butter and add the onions. Sauté until translucent and beginning to caramelize, about 8-10 minutes. Meanwhile, prepare the sauce by adding the beef broth, Worcestershire sauce, coconut aminos, maple syrup, and cornstarch to a jar. Shake to combine (or whisk in a bowl) and set aside.
- Add the mushrooms to the onions and sauté for 5 more minutes, until softened. Season with salt and pepper.
- Add the garlic and cook for 1 minute, careful not to burn the garlic.
- Add the sauce to the pan and scrape up all the brown bits from the bottom of the pan. Bring to a simmer.
- Turn the heat to low. Return the patties to the skillet, cover, and simmer for 10 minutes or until patties are fully cooked through. Be careful not to stir much or the patties will break apart.
- Taste sauce and adjust seasoning as necessary. If it needs more acidity, add more Worcestershire sauce. If it is too bitter, add a swig of maple syrup. If it needs more flavour add more salt and pepper or coconut aminos.
- Serve over mashed potatoes, GF pasta noodles, or rice, with some steamed green veggies or a salad. Garnish with fresh chopped parsley or chives if desired.
