Salisbury Steak with gluten free onion gravy is comfort food. As the story goes, Dr. Salisbury, an early proponent of a low-carb diet for weight loss, invented Salisbury Steak. That was over a hundred years ago yet this simply seasoned ground beef dinner is still popular today.
Some would say mashed potatoes are a must with Salisbury steak but I like scalloped potatoes too. A green vegetable always looks nice on the plate but roasted vegetables are always an option for me.
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Ingredients
Simply recipes like Salisbury Steak highlight the need to reorganize and set up your pantry as soon as you go gluten free. From breadcrumbs to Worcestershire sauce to thickening agents, the basics need solutions for everyday cooking.
- Ground beef (lean or regular) - Fat equals flavour so these days I choose regular.
- Egg & gluten free breadcrumbs - These both help hold the meat together. For breadcrumbs you'll want to learn all the tricks gluten free cooks use like saving bread ends and extra buns in the freezer. Find more tips in this post, Breading Help.
- Gluten free Worcestershire sauce - You can make this in less time than it takes to run to the store. If you like that idea here's my recipe, homemade Worcester.
- Onion powder & garlic powder - These season the meat without requiring the longer cooking time needed when you use raw onion.
- Onion - This is onion gravy so we're using onions.
- Gluten free beef stock - Brands change so find something you like and check the label every time you shop. Shout out to brands who put gluten free on the packaging (extra shout out if the font size means it can be read from a distance).
- Dry sherry - This is optional but it adds to the flavour. It is an essential ingredient for many Asian recipes so there is a bottle in my liquor cabinet at all times. Buy the brand W&H Dry Sack sherry at any liquor store.
- Cornstarch - The best replacement for anyone used to thickening sauces with wheat flour. I always thickened sauces with cornstarch so there was no change needed in my kitchen.
See recipe card for exact amounts.
Instructions for Thickening Gluten Free Gravy
Roux: Wheat flour is typically sprinkled over melted fat in a pan to make a roux. It must cook for a few minutes to get rid of the raw flour taste, then liquid is added and the sauce slowly thickens. Some gluten free flour blends may work, avoid any that already have a binder like xanthan gum.
Slurry: Cornstarch is best made into a slurry, a mixture of equal parts cornstarch and cold water. Use any small dish and a mini whisk for this job. The slurry is then added to the hot liquid and it thickens quickly. The mixture must be stirred as soon as it is added to prevent lumps. It is then ready to eat within minutes.
Substitutions
Dry Sherry - This can be omitted or substitute any Chinese cooking wine.
Cornstarch - Substitute with masa harina using the slurry method. Substitute with sweet rice flour using the roux method.
Onion Gravy - Gluten free cooks need options. If you want to substitute a different gravy try a red wine gravy or Ancho Chile Gravy.
Variations
Meatballs - Make the exact recipe with meatballs if that's what your family enjoys.
Poutine - This unusual Canadian invention is French fries topped with gravy and cheese curds. If you're a gravy lover you should try it. Check out my Poutine post for the basic idea but top your fries with this gravy and small meatballs or crumbled bits of Salisbury steak.
Storage
Cooked Salisbury steak will keep in the fridge up to 5 days. Although gravy is never quite the same when it is thawed, this recipe can be frozen. Thaw overnight in the fridge for the best texture, reheat and enjoy.
Top Tip for Gluten Free Gravy
Pay attention to the consistency and perfect it to your palate. Using too much of the slurry can result in an overly thick gravy. My general advice is add half the cornstarch slurry, see how thick the sauce gets, then add more until it is the gravy you want to eat (right out of the pan). Remember what you did and repeat.
Salisbury Steak with Gluten Free Onion Gravy
Ingredients
Beef Patties
- 1 lb ground beef lean or regular
- 1 egg
- ¼ cup gluten free breadcrumbs
- 1 teaspoon gluten free Worcestershire sauce see notes
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Gluten Free Onion Gravy
- 1 tablespoon cooking oil
- 1 onion thinly sliced
- 1½ cups gluten free beef stock
- 1½ tablespoon dry sherry (optional)
- 2 tablespoon cornstarch mixed with 2 tablespoon water
- salt and pepper to taste
Instructions
- In a large bowl gently mix beef, egg, breadcrumbs, Worcestershire sauce, onion powder, garlic powder, salt and pepper.
- Divide into 4 and shape into oval patties.
- Heat oil in large frying pan over medium-high heat.
- Add patties and cook until nicely browned, about 4 minutes.
- Turn and add onion. Continue cooking until patties are browned on both sides. Transfer patties to a plate leaving onion in the pan. Decrease heat and cover.
- Stir onions occasionally, scraping up brown bits on the bottom of the pan. Cook until softened, about 10 minutes.
- Add beef stock and sherry.
- While stock is heating, whisk cornstarch and water together in a small bowl.
- Pour cornstarch mixture into pan and immediately stir 1-2 minutes as the sauce thickens.
- Return patties to the pan, reduce heat to low and cook 10-15 minutes until the meat is cooked through.
- Taste gravy and adjust seasoning. Serve with mashed potatoes.
Notes
Nutrition
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Recipes Using Sherry
If I convinced you to buy sherry these are some of the ways I use it.
- In my clean-out-the-fridge vegetable stir fry I make all the time.
- Hoisin Glazed Pork Ribs are a delicious version of oven baked ribs I make in the winter.
- Lion's Head Meatballs have a long list of ingredients but they have become an annual recipe I make around Chinese New Year. So amazing!
- Steamed Salmon with Chinese Pesto is a recipe I make when I have cilantro in my fridge and I'm thinking of ways to use it up. The unique pesto sauce could be used on something else, salmon is just our favourite.
- Since I make so many Asian dishes and I love green salads so it's no surprise, I have a recipe for an Asian inspired salad dressing.
Leslie
Your Salisbury steak looks delicious Cinde, and I especially like how you noted other uses for the sherry, so it will not end up in the land of one-use only ingredients.
Cinde Little
Thanks Leslie, this recipe is my husbands favourite. I'm glad you liked the "more uses for sherry", I've spent many hours over my lifetime looking for more recipes to use that single ingredient I bought. Writing a food blog is now a great way to bring those recipes together in a useful way. Happy cooking!