Dairy Free Salisbury Steak

Total time45 min

Prep time15 min

Cook time30 min

Juicy, deeply seared beef patties get their savory backbone from a garlic-and-onion-powder seasoning blend, a touch of Worcestershire sauce, and a smear of Dijon mustard, all pan-seared until browned and cooked through. The real star is the gravy: sliced cremini mushrooms and yellow onion cook down until golden and caramelized, then get whisked into a rich, glossy sauce built on beef broth, more Worcestershire, and a hit of mustard for depth. The patties simmer right in that gravy until they soak up all that flavor, coming out tender and completely coated in savory sauce. A sprinkle of fresh parsley at the end brightens the whole plate. This is the kind of cozy, comforting dinner that feels like a diner classic, and it's a solid pick for a dairy free table. Serve it over mashed potatoes or rice to catch every last bit of that gravy.

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Ingredients

4 servings

For the patties

¼ cup plain breadcrumbs
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3 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 lb ground beef (80/20)
1 tsp worcestershire sauce
1 tsp dijon mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp neutral oil (such as canola oil or vegetable oil)

For the gravy

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
8 oz cremini mushrooms, thinly sliced
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 tbsp all-purpose flour
1 ½ cups beef broth
1 tbsp worcestershire sauce
1 tsp dijon mustard
salt and pepper, to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
In a large mixing bowl, combine the breadcrumbs and milk and let them sit for 2 minutes until the breadcrumbs absorb the milk and form a paste (panade).
2
Add the ground beef, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, garlic powder, onion powder, salt, and black pepper to the bowl. Mix with your hands just until combined — do not overwork. Divide into 4 equal oval patties, about 3/4 inch thick.

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