Low FODMAP Salisbury Steak with Mushroom Gravy
Classic comfort food like this can feel completely off-limits when you're managing a sensitive gut, but this version is built from the ground up to work. The patties come together with gluten-free breadcrumbs and tamari instead of the usual wheat-heavy binders and soy sauce, so the texture stays satisfying without any of the problematic ingredients. For the gravy, garlic-infused oil delivers that deep, savory backbone you'd normally get from whole garlic or onion — all the flavor, none of the fructans. Oyster mushrooms are used here specifically because they're a low-FODMAP-friendly choice, and only the green tops of the scallions make the cut, which is exactly the kind of detail that makes this recipe genuinely trustworthy rather than just "probably fine." A gluten-free flour blend thickens the broth into a glossy, spoon-coating gravy that clings to every seared patty the way it should. The whole thing serves four and comes together in one skillet, which means less cleanup and more time actually enjoying a deeply savory, stick-to-your-ribs dinner that doesn't ask you to compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (85% lean)
- ¼ cup gluten free breadcrumbs
- 1 large egg
- 2 tbsp tamari
- 1 tsp dijon mustard
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the gravy
- 1 tbsp garlic-infused oil
- 1 tbsp olive oil
- 6 oz oyster mushrooms, sliced
- 4 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 2 tbsp gluten free flour blend
- 2 cups beef broth
- 1 tbsp tamari
- 1 tsp dijon mustard
- 1 tsp fresh thyme leaves
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, gluten free breadcrumbs, egg, 2 tbsp tamari, 1 tsp Dijon mustard, smoked paprika, salt, and black pepper. Mix with your hands until just combined — do not overwork the meat. Divide into 4 equal oval patties, each about 3/4 inch thick.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. 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 tent loosely with foil.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!