Gluten-Free Salisbury Steak (Old School Taste!) (2024)

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!

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.

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 Notes

When it comes to shopping and preparing weeknight gluten-free dinners, I like the keep the ingredients simple, accessible and affordable (similar to the recipes I share in my gluten-free cookbook).

Therefore, instead of buying or making homemade gluten-free bread crumbs, I turn to a something I always 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.

• Ground Beef – I recommend ground chuck, but for more information and substitutes go to Best Ground Beef to Use.
• Gluten-Free Quick-Cooking Oats – Ideally usegluten-free quick-cooking oatmealbecause the smaller flecks binds the beef mixture better.If you only have old-fashioned oats on hand, pulse them briefly in the food processor first before combining with the other ingredients.
• GF Worcestershire Sauce – This can be a red flag ingredient because some brands contain wheat starch. I recommend Lea & Perrin’s Original, but for other brands read the label to make sure it’s safe.
• GF Beef Broth or Stock- Another ingredient to read labels carefully. Swanson brand broth and stock are clearly labeled and verified to be safe. College Inn also has a variety ofgluten-free brothsto choose from. Imagine, Kitchen Basics, and Pacific Foods are also safe to consume.
• Mushrooms – 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.

how to make gluten-free salisbury steak

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

1. In a large mixing bowl, mix together a pound ground beef with oats, large egg, ketchup, dijon mustard, garlic, onion powder, Italian seasoning, Worcestershire, salt, and pepper until combined.
2. 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.
3. Heat a large skillet or cast iron pan 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.
4. 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.
5. Reduce heat to medium-low and pour in the beef broth whisked together with the cornstarch, ketchup, Worcestershire, onion powder, salt and pepper. Continue stirring over low heat until thickened.
6. 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.

optional flavor enhancers

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 gluten-free brown gravy.

gluten-free binders for hamburger steaks

Gluten-free salisbury steak without breadcrumbs uses oats for a binder. When preparing gluten-free hamburger steaks or any ground beef recipes, such as gluten-free meatloaf or ground pork meatloaf, there are alternative substitutes for bread crumbs, such as…

1. Quick-cooking or rolled oats (certified gluten-free)
2. Crushed gluten-free cereal, such as corn or rice Chex
3. Potato flakes(instant mashed potato flakes)
4. Gluten-free crackers
5. Almond flour (for low carb recipe)

best ground beef to use for salisbury steaks

You may be wondering what is the best type of beef to use for salisbury steaks. I recommend something between 80-85% lean ground beef. It still has enough fat to keep the hamburger steaks moist, with a reasonable amount of fat drippings to flavor the gravy.

I recommend ground chuck, which is also good to use in meatballs. The added fat will add juiciness and make the steaks tender, instead of dense or tough.

While ground turkey is a healthier option, it does not contain enough fat to flavor the gravy and will make for tough steaks. If you prefer to use ground turkey, I recommend using a less lean variety, with at least 85% fat.

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.

Click here to see thestep-by-step web story instructions for this recipe!

suggested side dishes

Of course nothing beats mashed potatoes served with GF smothered steak to soak up all that rich and flavorful mushroom gravy. However, there are plenty of delicious options. So many, in fact, I have an entire resource dedicated to what to serve with salisbury steak!

• Salt Potatoes
• Roasted Zucchini
• Glazed Carrots
• Maple Apple Brussels Sprouts
• Rice
• Gluten-Free Breadsticks
• Cauliflower Mash

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