Gluten Free Salisbury Steak

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.

Gluten Free Salisbury Steak


Yield: Serves 3

Gluten Free Salisbury Steak

A simple gluten free salisbury steak recipe that is truly delicious! Includes dairy free options.


  • 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


  1. Add steak pieces to a food processor along; top with bread crumbs and egg yolk; pulsate until minced, not ground.
  2. Preheat skillet with butter or oil
  3. Shape meat into patties and coat with flour; fry on medium-high heat on both sides until brown.
  4. Heat water in the microwave and stir in bullion base and brown sugar until dissolved.
  5. Add onion, (mushrooms, if using), and beef broth to frying skillet and stir; cook for approximately 35 minutes, basting meat occasionally.
  6. 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.


*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.

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