Real Food, Gluten-Free, Dairy-Free, IBD-AID (Phase II: sub compliant flour), Paleo (sub compliant flour), Whole30 (sub compliant flour)
This recipe for Gluten Free Salisbury Steak is cross posted from Spring Forest Farm.
Salisbury Steak is considered a warm, savory comfort food with roots in grandma’s kitchen, but it has deeper historical roots. Salisbury Steak has been an American staple since the Civil War. When food was in short supply for the soldiers and many were dying from digestive complaints, Dr. James Henry Salisbury found that his special beef patties were both nourishing to soldiers and easy to prepare in mass quantities. Today, most people have no idea of this origin.
THE EVOLUTION OF SALISBURY STEAK
Growing up, my family used to eat at Luby’s Cafeteria after church on Sundays. In this southern establishment, Salisbury Steak was my go-to order. There, it was served like a thin, juicy hamburger with cheese, swimming in a watery gravy. But that’s not quite what Dr. Salisbury intended when he invented this recipe over a hundred years ago.
During the Civil War, Salisbury Steak patties were simple, but filling. They were made from beef, salt, grated onion, bread crumbs, and beef stock. The gravy wasn’t thin and watery, but a deep, rich, caramel colored sauce. Because the patties were cut with bread crumbs, they cooked quickly and held together well.
FROM BREADCRUMBS TO VEGETABLES AND CHICKPEA FLOUR
When I set out to update this recipe for my own kitchen, I knew I wouldn’t be using traditional bread crumbs. My kitchen is gluten free by necessity. I thought of my recipe for meatloaf, which includes shredded veggies. This seemed like a positive option because veggies act as a binder and also add nutrients to the patties. Ironically, Dr. James Henry Salisbury thought that vegetables were toxic, as the soldiers in his care had trouble digesting them. He would likely frown, but I’ve included them in this recipe.
Because of the addition of shredded vegetables, I needed much less flour/breadcrumbs than Salisbury’s original recipe calls for. When I did need something as a binder or thickener, I opted for chickpea flour. Nutritionally, chickpea flour contains a notable amount of natural folate, manganese, magnesium, phosphorous, and iron. It also contains more protein than wheat flour, and is much lower on the glycemic index.
EASY, BUT MESSY
I would rate this Gluten Free Salisbury Steak as “easy” with the caveat that it’s messy. My kitchen was a bit of a disaster when I was done cooking. There was a bowl for mixing patties, a plate for making patties, the pan for cooking, another plate for resting the cooked patties, plus the dirty cutting board, and of course another pot for mashed potatoes. Who wants to eat Gluten Free Salisbury Steak without a bit of mashed potatoes? All in all, I’d say it was worth it. Many compliments were shared upon serving.
Enjoy the recipe and make it your own!
Gluten Free Salisbury Steak
Notes
I have made this recipe without the shredded zucchini. The patties still hold together, so if need be, that is an option.
Ingredients
For the Patties:
- 1 large egg
- 1/2 medium zucchini, shredded (wide shred, not narrow/minced)
- 1/8 onion, minced (save the rest of the onion for later)
- 1 garlic clove, minced
- 1 tbsp ketchup
- 1 tbsp balsamic vinegar
- sea salt
- ground white pepper
- 2 tbsp chickpea flour
- 1 lb ground beef
- 2 tbsp olive oil
For the Gravy:
- 2 tbsp unsalted butter or olive oil
- remaining onion, sliced in wide pieces
- 8 oz baby bella mushrooms, sliced
- 4 sprigs of fresh thyme
- 2 tbsp chickpea flour
- 1 tbsp balsamic vinegar
- 1 tbsp tomato paste
- 1 c beef stock
- Sea salt
- Ground white pepper
Instructions
- In a bowl combing the egg, shredded zucchini, minced onion and garlic, ketchup, balsamic vinegar, salt, and pepper. Stir to combine.
- Add the chickpea flour to the mixture. Stir to combine.
- Add the ground beef. Stir and mash to combine. Divide and separate the mixture. Form 8 patties. Set aside.
- Heat a large pan or cast iron skillet over medium heat. When the pan is hot, add the olive oil and heat the oil. After spreading the oil across the pan, add the patties. Cook for five minutes on the first side. After five minutes, flip the patties and cook for another five minutes. (While the patties are cooking, gather all the ingredients necessary for the gravy.)
- When the patties are done, remove them from the pan. Add the butter to the pan, and turn the heat down a bit.
- When the butter is melted, add the onions and stir to gather the brown bits from the bottom of the pan. When the onions are almost translucent, add the mushrooms and fresh thyme. (Remove the leaves from the stems and use only the leaves.) Stir.
- When the onions and mushrooms are mostly cooked to your liking, sprinkle the chickpea flour over the mixture. The mixture will begin to look cakey and may stick to the bottom of the pan.
- Once combined, add the balsamic vinegar and tomato paste. Continue to stir. Add the beef stock and stir until the gravy takes on a smooth texture, without lumps of tomato paste or chickpea flour. Salt and pepper to taste.
- Turn the burner to low. Add the patties back to the pan, nestling them into the gravy. Allow the pan to simmer for 5 minutes or so, and then serve.
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