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Gluten Free Salisbury Steak

In the mood for some major comfort food? This Gluten Free Salisbury Steak with Mushroom Gravy is so delicious, just like you remember! Start with some well seasoned beef patties as the base. Serve with a luscious brown gravy sauce with mushrooms and onions for an easy one skillet dinner.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: beef, comfort food, gluten free, keto, one skillet meal
Servings: 6 servings
Calories: 418kcal
Author: Briana


For the patties:

  • 1.34 pounds ground beef, 85% lean
  • 1/2 cup pork panko (about 40 grams)
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 whole egg
  • 3 tablespoons sugar free ketchup (48 grams)
  • 1 tablespoons Worcestershire sauce 
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon dijon mustard
  • 2 tablespoons olive oil, for cooking the patties

For the mushroom gravy:

  • 4 tablespoons unsalted butter 
  • 16 ounces mushrooms, sliced
  • 1/2 medium yellow onion, diced
  • 3 cloves garlic, minced  
  • 1/3 cup beef stock or broth/stock of choice
  • 1 tablespoon Worcestershire sauce 
  • 1/2 tablespoon dijon mustard
  • 1/2 cup sour cream
  • salt and black pepper to taste
  • Garnish with parsley, optional


  • In a large bowl, mix together ground beef with all of the patty ingredients. Combine very well, until throughly mixed. Shape into oval like steak shapes. Set aside on a plate or baking sheet until ready to cook.
  • Heat cast iron skillet (at least 10″) over medium high heat. After hot, lower the heat to medium, then add olive oil to the pan, followed by the patties, in batches. Cook until browned on both sides, and the patties are cooked through. About 3 minutes on each side.
  • After the patties are completely cooked, remove them from the skillet and set aside. Add butter to the skillet, along with the mushrooms and a pinch of salt. Cook until mushrooms are softened, about 5- 7 minutes. Add in the diced onion and cook until soft, which should take about an additional 5 minutes.
  • Add in garlic and cook until fragrant. Stir in beef stock, Worcestershire sauce, and dijon mustard to warm through.
  • Add in sour cream and stir continuously until a sauce forms. Adjust seasoning to taste. Add the patties back to the skillet, and spoon the mushroom gravy over the gluten free salisbury steaks. Garnish with parsley and fresh cracked black pepper.


Serve with creamy mashed turnips


Calories: 418kcal | Carbohydrates: 8g | Protein: 24g | Fat: 32g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1131mg | Potassium: 683mg | Fiber: 1g | Sugar: 4g | Vitamin A: 363IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 3mg