Dairy Free Salisbury Steak
Salisbury steak is the kind of deeply satisfying comfort food that feels like it should be off-limits when you're avoiding dairy — but this version proves otherwise. The rich, glossy gravy gets its body from beef broth, a touch of tomato paste, and a simple flour roux built right in the pan, with zero butter or cream needed. Searing the patties first creates a gorgeous crust and leaves behind all those browned bits that make the mushroom and onion gravy taste like it simmered for hours. Worcestershire sauce and Dijon mustard work quietly inside the patties to add depth and a subtle tang that takes the flavor well beyond basic ground beef. Cremini mushrooms bring an earthy, meaty quality to the sauce that makes every bite feel indulgent without any hidden dairy lurking in the mix. The whole thing comes together in one skillet and serves four, making it an easy weeknight win that doesn't taste like a compromise. A handful of fresh parsley on top adds a bright finish that makes it look as good as it tastes.
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (80/20)
- ¼ cup plain breadcrumbs
- 1 large egg
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the gravy
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp worcestershire sauce
- 1 tsp tomato paste
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — do not overwork. Divide into 4 equal portions and shape each into an oval patty about 3/4 inch thick.
- 2
Heat a large (12-inch) skillet over medium-high heat. Add the olive oil and swirl to coat. Add the patties and sear undisturbed for 4 minutes, until the underside is deep brown and releases easily from the pan. Flip and cook for another 3–4 minutes, until the internal temperature reaches 160°F (71°C) on an instant-read thermometer. Transfer the patties to a plate and set aside.
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