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!

a spoon lifting up a salisbury steak with mushrooms on top from a skillet.
Don’t let this classic pass you by any longer. My gluten-free salisbury steak recipe, complete with velvety gravy is the family-friendly, affordable meal everyone will relish.

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Smothered Salisbury Steak with Mushroom Gravy

Not only does this gluten-free salisbury steak recipe satisfy a hearty, yet affordable gluten-free dinner, it earns a stamp of approval from family, and can be served as a kid-approved gluten-free meal, especially when served with a side of cheesy GF hash brown casserole.

Both the hamburger steaks and mushroom gravy are gluten-free and dairy-free for an allergen-friendly, comforting dinner. However, the rich and flavorful old school taste will bring back fond memories of retro family dinners and cafeteria lunches!

Here you will learn how to make salisbury steaks without breadcrumbs, modifications to add your own spin, and tips for a make-ahead freezer meal!

Ingredient Bits and GF Binders For Beef

When it comes to shopping and preparing easiest weeknight gluten-free dinner ideas, I like the keep the ingredients simple, accessible and wallet-friendly.

Therefore, to make salisbury steaks without breadcrumbs, I use what I have on hand, gluten-free oats. The taste is undetectable, but does a wonderful job of binding the ground beef. It’s a trick I also use to make these easy, baked gluten-free Swedish meatballs.

If you don’t have GF oats, or would rather use another ingredient, you can use an equal amount of GF breadcrumbs, potato flakes (instant mashed potato flakes), almond flour, or crushed gluten-free crackers.

For the beef I recommend ground chuck, which has enough fat to keep the hamburger steaks moist, with a reasonable amount of fat drippings to flavor the gravy. Otherwise grab something between 80-85% lean.

I used white button mushrooms, but any preferred variety will work. Also, if you are not a mushroom fan they may be left out and saute a yellow onion instead.

cooked salisbury steaks with gravy in a cast iron skillet.
Our family likes to serve ours with a heaping, fluffy dish of mashed potatoes, but any starchy veggie, rice, or GF pasta works well.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Beef patty mixture

In a large mixing bowl, mix together a pound ground beef with oats, large egg, ketchup, dijon mustard, garlic, onion powder, Italian seasoning, GF Worcestershire, salt, and pepper until combined.

the ingredients to make GF salisbury steaks in a large glass bowl.
Just dump all the ingredients in a bowl and mix together. Doesn’t get much easier.

Easy hack for diving beef patties

To shape the mixture into 4 equal patties, I like to pat it smoothly in the bowl and then cut it into four even portions. Take each section and form it into about ¾-inch thick discs.

the ground beef mixture in a bowl and showing how it's divided for even patties.
Pat the mixture down flat in the bowl and cut into 4 equal sections.
image showing how thick the salisbury steaks should be.
Shape the hamburger steaks into about ¾-inch thick patties.

Brown the steaks

Heat a large skillet or cast iron pan. Add the oil then add the beef. Cook about 3 minutes per side until they get a nice brown crust. They will continue to cook through with the gravy later so you don’t have to worry if they are cooked through.

the cooked patties in a skillet.
Adjust the heat if the exterior is browning too quickly. You do want a nice browned crust on each side.

Finish with gravy

Transfer the beef out of the pan and now it’s time for the gravy. To the beef drippings, add some butter, depending on how much fat is in the skillet. Sauté the mushrooms in the fat.

Reduce the heat and pour in the beef broth whisked together with the cornstarch, ketchup, Worcestershire, onion powder, salt and pepper. Cook and stir until the sauce thickens.

Add the hamburger back to the skillet and nestle into the sauce. Cover and cook for another 10 minutes, flipping halfway through. Serve and enjoy!

brown gravy in a iron skillet with mushrooms.
After the gravy comes together, add the steaks back to the sauce to finish cooking through and warm.

For the gravy, add a splash of cream or half and half (if you do not need a dairy-free recipe) or a tablespoon of tomato paste for a richer taste. Sliced onions can also be cooked with the mushrooms, or in lieu of if you rather have a simple brown gravy.

a spoon lifting up a salisbury steak with mushrooms on top from a skillet.
Homemade classic salisbury steak is a meal both kids and adults can get behind. My recipe keeps it simply gluten-free, without any fancy ingredients.

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a spoon lifting up a salisbury steak with mushrooms on top from a skillet.
5 stars (18 ratings)

Gluten-Free Salisbury Steak (Old School Taste!)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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!
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Ingredients
 

Gluten-Free Hamburger Steaks

Gluten-Free Mushroom Gravy

Instructions
 

  • In a large bowl, mix together all the ingredients for the hamburger steaks, except the oil, until combined.
    1 pound ground beef, ¼ cup gluten-free quick-cooking oats, 1 large egg, 2 tablespoons ketchup, 2 teaspoons dijon mustard, 1 garlic clove, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1 teaspoon gluten free Worcestershire sauce, ¾ teaspoon salt, ¼ teaspoon pepper
  • 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.
  • 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.
    1 tablespoon olive oil
  • 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.
    1-2 tablespoons unsalted butter, 8 ounces mushrooms
  • 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..
    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, ¼ teaspoon pepper
  • 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.

Notes

 
storing, make-ahead, and freezer tips
Storing: After the hamburger patties and gravy have cooled, store leftovers in an airtight container and refrigerate up to 3 days.
Reheating: To microwave, I recommend reheating hamburger steaks and gravy separately. Reheat at 50% power for 2-3 minutes, or until almost heated through. Finish at full power until hot.
Alternatively, heat everything in nonstick skillet over medium-low heat, covering slightly. Stir the gravy and flip the steaks intermittently until heated through.
Make-ahead: Salisbury steak patties may be assembled and stored in the fridge up to 24 hours before cooking. Wrap each patty securely in plastic wrap to prevent the beef from discoloring.
Freezing: Cooked or uncooked smothered steaks may be frozen. Assemble the patties, wrap in plastic, and transfer to a ziplock freezer bag to freeze up to 3 months. Thaw overnight in the refrigerator before cooking and proceeding with the gravy recipe.
Leftovers may also be frozen in an airtight container. Thaw overnight in the refrigerator and reheat using one of the methods listed above. The gravy may need to be thickened with additional cornstarch upon reheating.
Calories: 389kcal, Carbohydrates: 14g, Protein: 26g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 126mg, Sodium: 1347mg, Potassium: 677mg, Fiber: 2g, Sugar: 4g, Vitamin A: 219IU, Vitamin C: 2mg, Calcium: 54mg, Iron: 4mg
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