This Gluten Free Salisbury Steak with Mushroom Gravy is one of those dinners that feels like pure comfort food from the first bite. Seasoned ground beef patties made with spicy brown mustard, dried basil, gluten free Worcestershire sauce, and grated onion get pan fried until beautifully browned and then smothered in a rich and savory mushroom gravy that you will want to pour over everything on your plate.

Serve it over mashed potatoes and you have one of the most satisfying gluten free weeknight dinners you can make in about 40 minutes.

The spicy brown mustard in the patty mixture is what makes this recipe stand apart from every other Salisbury steak recipe I have found. Most recipes use Dijon mustard or no mustard at all but spicy brown mustard has a bolder and more complex flavor that gives these patties a depth that you can taste in every bite.

I also use frozen pre cut mushrooms in the gravy because I always have them in my freezer and they cook down beautifully without any prep work.

This is the kind of recipe that tastes like you spent hours in the kitchen when you actually had dinner on the table in under an hour.

If you are looking for more beef recipes try: 10 Easy Gluten Free Beef Recipes

You can find all of my meal recipes here: Gluten Free Meal Recipes

What Is Salisbury Steak

In simple terms Salisbury steak is a seasoned hamburger patty smothered in mushroom gravy. It is not actually steak at all but rather ground beef mixed with seasonings and binders, shaped into oval patties, and cooked in a savory sauce. Think of it as the lovechild of a hamburger and meatloaf.

The dish was named after Dr. James Henry Salisbury, a 19th century American physician who advocated eating ground beef as part of a healthy diet. It became a staple of American comfort food and was widely popularized by frozen TV dinners in the 1950s and 60s. This from scratch homemade version is significantly better than any frozen version and takes only about 40 minutes from start to finish.

What Makes This Version Different

Most Salisbury steak recipes use Dijon mustard in the patty mixture or no mustard at all. This recipe uses spicy brown mustard which has a bolder and more complex flavor that gives the patties a depth and character that you simply cannot get from Dijon alone. The addition of dried basil in the seasoning blend is another small but meaningful difference that rounds out the flavor in every bite.

The gravy is made with frozen pre cut mushrooms which is a practical shortcut that does not compromise the flavor at all. Frozen mushrooms are already cleaned and cut and cook down beautifully in the gravy without any additional prep work. Having a bag in the freezer means you can make this recipe any weeknight without a grocery store trip.

Tips for the Best Gluten Free Salisbury Steak

• Do not overmix the meat. Mix the ground beef with the seasonings and binders just until everything is combined and then stop. Overworking ground beef makes the finished patties tough and dense rather than tender and juicy. The goal is a Salisbury steak that is soft and almost melt in your mouth rather than firm like a hamburger patty.
• Make the patties the same size and thickness. If some patties are thicker than others they will not all be done at the same time. Aim for consistent oval shaped patties so everything finishes cooking together.
• Use a meat thermometer. The most reliable way to know the patties are safely cooked through is to check the internal temperature. Ground beef is safely done at 160 degrees Fahrenheit. Insert the thermometer into the center of the thickest patty.
• Make the gravy in the same pan you cooked the patties in. The browned bits left in the pan after cooking the patties add incredible depth and flavor to the gravy that a clean pan simply cannot produce. Do not wipe the pan out between cooking the patties and making the gravy.
• Let the gravy simmer on medium low heat. High heat can make a gravy break or go lumpy. A gentle simmer produces a smooth and velvety mushroom gravy every time. Give it the time it needs rather than rushing by turning up the heat.

Which Pan Works Best

A ceramic nonstick pan works beautifully for this recipe because you cook the Salisbury steak patties first and then make the gravy in the same pan. The nonstick surface is great for cooking the gravy over medium low heat at a simmer to get a thick and smooth gravy. A twelve inch cast iron pan also works well if that is what you have.

Whatever pan you use make sure it is at least twelve inches so all six patties fit in a single layer for even browning. Crowding the pan causes the patties to steam rather than brown which affects both the texture and the appearance of the finished dish.

Serving Suggestions

This Gluten Free Salisbury Steak with Mushroom Gravy is incredibly versatile. Here are the best ways to serve it.

• Over mashed potatoes. This is the classic and most satisfying way to serve Salisbury steak. The mushroom gravy pours beautifully over fluffy mashed potatoes and every bite has the perfect combination of beef, gravy, and potato.
• Over cauliflower mash. For a lower carb option serve over cauliflower mash. The gravy is rich enough to make cauliflower mash taste indulgent rather than like a compromise.
• With steamed vegetables. A side of steamed broccoli, green beans, or mixed vegetables keeps the meal lighter and lets the Salisbury steak be the star of the plate.
• Over rice. White or brown rice soaks up the mushroom gravy beautifully and makes a complete and satisfying meal.
• With a simple salad. A crisp green salad with a light vinaigrette balances the rich and savory flavors of the Salisbury steak and gravy beautifully.

Make Ahead Instructions

This recipe is easy to prepare ahead for a faster weeknight dinner. Mix and form the patties up to 24 hours in advance and store them covered on a plate in the refrigerator. The gravy can also be made ahead and stored in a separate sealed container in the refrigerator.

When you are ready to serve reheat the gravy in a skillet over medium low heat, add the patties, and heat through for two to three minutes. Store the patties and gravy separately to prevent the patties from becoming soggy.

Storage and Freezing

Store leftover Salisbury steak in an airtight container in the refrigerator for three to four days. Store the gravy separately in a sealed container so it does not make the patties soggy.

To freeze divide into individual servings and freeze in airtight containers for up to one to two months. Thaw overnight in the refrigerator before reheating. Reheat the patties and gravy together in a skillet over medium low heat with a small splash of beef broth to thin the gravy slightly if needed.

Supplies

If you make this Gluten Free Salisbury Steak with Mushroom Gravy I would love to hear what you think! Leave a comment below and let me know how it turned out or what you served it with.

Tag me on Instagram so I can see your plate and save this recipe to your favorite Pinterest board so you always have it ready when you need a hearty and comforting gluten free weeknight dinner on the table fast!

Ingredients

• Ground Beef
• Egg
• Yellow Onion
• Gluten Free Bread Crumbs
• Minced Garlic
• Spicy Brown Mustard
• Worcestershire Sauce
• Sea Salt
• Dried Basil
• Coarse Ground Black Pepper
• Olive Oil
• Unsalted Butter
• Heavy Whipping Cream
• Beef Broth
• Mushrooms
• Gluten Free Flour
• Dried Oregano

Instructions

In a large mixing bowl mix together the ground beef, egg, grated yellow onion, gluten free bread crumbs, minced garlic, spicy brown mustard, worcestershire sauce, sea salt, dried basil and ground pepper. I use my hands, but you can use a large spoon also.

Place your 12-inch frying pan over medium high heat and add the 2 tablespoons of olive oil.

Press the beef mixture into six even patties and place them in the frying pan. Fry them until one side is browned and then flip to finish cooking. The patties should be at least 160 degrees in the center to be completely cooked. Once the patties are cooked remove them from the frying pan to a platter.

Add the unsalted butter to the frying pan on medium high heat and let melt. Add the yellow onion, mushrooms and minced garlic. Cook down the mixture until the onion is translucent and the mushrooms are cooked.

Sprinkle the gluten free flour over the onion mixture and let that soak up the liquid. Add the heavy cream, beef broth, sea salt, black pepper and dried oregano to the pan. 

Bring this mixture to a simmer and stir for 5-7 minutes until the gravy is thickened.

Add the salisbury steaks back to the pan and let them heat back up for 2-3 minutes. 

Serve this over mashed potatoes or with steamed mixed vegetables.