Red Meat Allergy Friendly Salisbury Steak with Mushroom Gravy
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (85% lean)
Chef's tipSimilar leanness - use the same amount. Cook ground chicken fully - to 165°F (74°C). - 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
- 2 tbsp gluten free flour blend
- 2 cups beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 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.
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