I was in a hurry and defrosted some steak, thinking it would be the fasted thing to make. Then I decided that plain steak, whether barbecued, grilled or fried, just didn’t appeal to me. I haven’t had a salisbury steak in decades, and have never made one myself. So I decided to make a gluten free salisbury steak recipe for this blog, as it is a classic American dish. When my husband tasted it he said it was delicious, and added, “Did you notice that I said ‘delicious’? I usually say something’s good. That was delicious!” So, if you and/or your family enjoys a bit of a sweet sauce, you’ll love this recipe, as well. Enjoy!
Many individuals make a form of salisbury steak using ground beef, however, the traditional recipe calls for minced meat, or a blend of minced meats. You may use all beef, or add a bit of pork to the mix. I used top sirloin steak and because it is a tender cut of meat, it truly made the recipe. Use whatever cut of meat you enjoy, as the simmering time will make just about any cut of meat tender.
A simple gluten free salisbury steak recipe that is truly delicious! Includes dairy free options.
Ingredients:
- 1 lb. top sirloin steak, cubed
- 1/3 cup gluten free bread crumbs
- 2 egg yolks
- 1 ½ Tablespoons butter, unsalted* (or oil)
- Appx. ¼ cup gluten free all-purpose flour
- 1 ¼ cups water, hot
- 1 ½ teaspoons Better Than Bullion Beef Base**
- 1 ½ teaspoons brown sugar, light or dark***
- ¼ large yellow onion, thinly sliced
- 5 fresh mushrooms, thinly sliced (optional)
- ½ teaspoon cornstarch, potato starch or tapioca starch
- 1 teaspoon filtered water
Instructions:
- Add steak pieces to a food processor along; top with bread crumbs and egg yolk; pulsate until minced, not ground.
- Preheat skillet with butter or oil
- Shape meat into patties and coat with flour; fry on medium-high heat on both sides until brown.
- Heat water in the microwave and stir in bullion base and brown sugar until dissolved.
- Add onion, (mushrooms, if using), and beef broth to frying skillet and stir; cook for approximately 35 minutes, basting meat occasionally.
- Mix 1/2 teaspoon starch with 1 teaspoon water and add to the skillet; stir broth and starch together until it thickens; cover until ready to serve.
Tips
*If using salted butter you may wish to cut back on the amount of beef base you use.
**To make kid-friendly, skip serving the onions or use a bit of onion juice instead of onions. They'll never know!
***I used light-brown sugar.
