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!
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.
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.
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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.