Years ago my children and I volunteered at a local food kitchen and Salisbury Steak was on the menu. I had never had it before, and was surprised to see what looked like mini meatloaves on the baking tray rather than the steak that I expected. We didn’t eat the food we served, saving it for the guests, so not being impressed, I didn’t go out of my way to ever make or try it.
Is it strange that I am in my late 60s and just had Salisbury Steak for the first time a few months ago when a friend invited us over for a meal? The same friend who created the recipe on my blog for gluten-and-grain-free pancakes, created this delicious recipe. I changed it up by using venison instead of beef since we have a lot of deer meat in the freezer.
Gluten-free Salisbury Steak
I also don’t always have the gluten-and-grain-free crackers she uses on hand, so I’ve substituted oats, and it works beautifully. Still gluten-free, but no longer grain-free, of course.
The mushroom gravy is inspired by the mushroom sauce which is part of the Whole 30 Green Bean Casserole over at 40 Aprons; I’ve made my own changes to that as well. I’s how cooking works, right?
What food did you take forever to try and ended up loving?
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Homemade Venison Salisbury Steak with Mushroom Gravy
Ingredients
Mushroom Gravy
- 2 tablespoons butter
- 8 ounces fresh mushrooms sliced
- 1/2 medium onion diced
- 2 cloves garlic minced
- 3/4 cup beef broth
- 1/2 teaspoon sea salt
- 2 tablespoons arrowroot powder
- 1 cup cream
Instructions
Mushroom Gravy
- Make the mushroom gravy first as some of it is needed for the meat mixture.
- In a large saucepan, melt the butter over medium heat. Add the mushrooms and onion, and sauté for 5 – 10 minutes until soft. Add garlic and stir.
- Add beef broth and salt and bring to a boil for 3 – 5 minutes reducing the liquid by about one third.
- In a small bowl mix arrowroot powder with a small amount of water and mix to form a paste.
- Preheat the paste by adding a few tablespoons of the hot beef broth mixture to the paste and thoroughly mix in.
- While stirring constantly, slowly stir the arrowroot mixture into the broth mixture. Continue stirring until the gravy is thick.
- Remove from heat. Slowly whisk in the cream.
- Remove 1/2 cup of the gravy and blend it to add to the meat mixture.
Meat Mixture
- Preheat oven to 375°F.
- Combine the ingredients for the meat mixture. Form into 4 patties and place in a 9 x 13 baking pan.
- Pour the remaining cream of mushroom sauce over the patties.
- Bake at 375°F for 25 minutes.
- Remove from oven and allow to set for 5 to 10 minutes.
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