Gluten Free Salisbury Steak

This was Cody’s only request for the menu this week.  But I only had a gluteny recipe… complete with cream of mushroom soup :(.  So I found this recipe & gave it a try.

I made the recipe exactly as written on, but I think my suggestions (as written below) will improve it quite a bit.  The steaks were waaaay too onion-y, and the gravy didn’t have a lot of flavor by itself.  Regardless, these were pretty tasty 🙂

Gluten Free Salisbury Steak

Adapted from


  • 1 lb ground beef (I used ground venison)
  • 1 small onion, chopped
  • 1 tb pepper, divided
  • 1 tsp salt
  • 8 oz mushrooms, sliced
  • 2 tb butter
  • 2 tb gluten free flour (I used Better Batter)
  • 2 c gluten free stock (beef is recommended, but I used chicken, since that’s what I had)
  • 1 tb BBQ sauce
  • 1 tb ketchup
  • 5 tb olive oil, divided


  • Heat 2 tb olive oil in a medium skillet.  Saute chopped onion until tender, about 5 minutes.
  • Combine sauteed onion, hamburger, ketchup, BBQ sauce, pepper, and salt.  Form into 6 patties.
  • Heat 2 tb olive oil in skillet, over low heat.  Place patties in skillet & brown on both sides.
  • After browned, wrap each patty in foil.  Place on a baking sheet & bake at 350 for 10 minutes.
  • While patties are baking, heat 1 tb olive oil in skillet, with 2 tb butter.  Add mushrooms & cook until tender (about 3-4 minutes).
  • Sprinkle 2 tb flour over mushrooms.  Stir for a minute, then add stock.
  • Whisk to make gravy. If needed, add more flour 1 tb at a time to thicken. Stir & cook until desired consistency is reached.
  • Remove patties from oven; pour off any excess fat. Serve gravy over Salisbury steak patties.

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