Simple Salisbury Steak Recipe – Gluten & Egg Free
It’s so easy to get in the habit of making the same recipes over and over, but Salisbury steak is one of my favorite easy ways to change up ground beef using simple ingredients I almost always have on hand. It makes what could be just a plain hamburger (which there’s nothing wrong with – I love hamburgers), into a more special, flavorful meal. As a bonus, it’s gluten and egg free, so people who usually couldn’t have Salisbury steak can enjoy it too!
Start by getting your skillet heating up to medium – high heat. While it’s heating, grate an onion and mix it with two pounds of ground beef, 1 tablespoon coconut flour, 1 tablespoon coconut aminos, and 1 tablespoon tomato paste.
Form the meat into 10 tightly packed patties and salt and pepper both sides. Add 2 tablespoons of avocado oil to the hot skillet and brown the outsides of the patties. Don’t worry if the center isn’t done – right now we’re just sealing in the juices and ensuring they stay formed.
While the patties are browning, chop an onion and slice eight mushrooms.
Once the patties have browned on both sides, remove them from the skillet. If the skillet is starting to get dry, add another tablespoon of oil. Next, add the onion and mushrooms and sauté until the onion is starting to turn translucent.
Then, add 2 cups of beef bone broth, 1 teaspoon apple cider vinegar, 1/2 tablespoon tomato paste, 1 teaspoon dried sage, 1 teaspoon dried parsley, and 1 teaspoon salt. Mix and add the patties back into the skillet.
Simmer on low – medium heat until the sauce has reduced to your preferred consistency.
Serve with a vegetable side of your choice.
Tender Salisbury Steak smothered in a delicious mushroom and onion gravy is a tasty twist on traditional hamburgers! Made without gluten, eggs and most other common food allergens, everyone can enjoy this classic comfort food!
Ingredients
- Beef Patties
2 pounds ground beef
1 onion
1 tablespoon coconut flour
1 tablespoon coconut aminos (can substitute Worcestershire sauce, soy sauce, or amino acids)
1 tablespoon tomato paste (can substitute ketchup)
salt and pepper
3 tablespoons avocado oil
- Sauce
1 onion
8 baby portobello mushrooms
2 cups beef bone broth (can substitute regular beef broth)
1 teaspoon apple cider vinegar
1/2 tablespoon tomato paste (can substitute ketchup)
1 teaspoon dried sage
1 teaspoon dried parsley
1 teaspoon salt
Directions
- Heat a skillet to medium – high heat. While it’s heating, grate an onion and mix it with the ground beef, coconut flour, coconut aminos, and 1 tablespoon tomato paste.
- Form the meat into 10 tightly packed patties and salt and pepper both sides.
- Add 2 tablespoons of avocado oil to the hot skillet and brown the outsides of the patties. Don’t worry if the center isn’t done.
- While the patties are browning, chop an onion and slice eight mushrooms.
- Once the patties are browned, remove from the skillet.
- If the skillet is getting dry, add another tablespoon of avocado oil.
- Add the chopped onion and sliced mushrooms to the skillet and sauté until the onion is beginning to turn translucent.
- Add broth, apple cider vinegar, 1/2 tablespoon tomato paste, sage, parsley, and 1 teaspoon salt.
- Mix and add the patties back into the skillet.
- Simmer on low – medium heat until the sauce has reduced to your preferred consistency.
A friend brought this over for dinner and it was soooo good that I had to have the recipe! Making it now for dinner 🤤
I’m so glad you liked it Tricia! It’s one of my family’s favorites!