Gluten-Free Salisbury Steak (Old School Taste!)

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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, mix together all the ingredients for the hamburger steaks, except the oil, until combined.

Step 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.

Step 3

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.

Step 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, about 5 minutes.

Step 5

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..

Step 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.

Step 7

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