Gluten Free Salisbury Steak
Ah, Salisbury Steak. So good and yet, usually, off limits to the gluten intolerant and their dinner partner. Alas, we have gluten free Salisbury Steak, and it’s good.
Alan wrote that. I on the other hand was hesitant about making said salisbury steak. To me salisbury steak was a half burnt half frozen hunk of hamburger type meat. It always came on a lunch tray or in a black plastic container with potatoes and a soggy gravy stained brownie. I love Alan very much and humored him on this one. We made this meal together. This recipe changed my whole outlook on what salisbury steak was. This meal came out with a juicy flavorful burger and a savory mushroom gravy that I couldn’t get enough of. I drooled over this meal. I have to admit as always ALAN WAS RIGHT!
- 2 TBSP olive oil
- 1 medium white or yellow onion sliced
- 1 container baby bella mushrooms finely chopped
- 1 tbsp and 2 tsp minced garlic
- 3 tsp dried sage
- salt (to taste)
- pepper (to taste)
- 2 lbs ground beef
- 2 eggs
- 1 tsp dried rosemary
- 2 TBSP (or more to taste) Lea & Perrins Worcestershire Sauce
- 1 Can Progresso Creamy Mushroom soup
- Tapioca flour (or other thickener)
- Heat 1 TBSP oil in skillet.
- Add ¾ cup of the mushrooms, ¾ of the onion, and 2 tsp garlic. Stir occasionally. When the mushrooms and onions start to brown a bit, add sage, salt, and pepper. Remove from heat and set to side to cool.
- Add mushroom mix to ground beef, eggs, rosemary, and garlic. Season with salt and pepper. Make into oblong patties, about 1 inch thick, each.
- Heat soup. Add worchestershire, any leftover mushrooms, and 1 TBSP minced garlic. Let soup simmer and cook down to become thicker. If needed add tapioca flour to thicken to desired consistency.
- Heat 1 TBSP oil in skillet over medium heat. Put the patties into the hot oil. Brown steaks 3 or 4 minutes each side.
- Cover Steaks in gravy and enjoy.