Home » Recipes » This Is A Fabulous Whole30 Salisbury Steak Recipe That You’ll Love!
posted by Teri Turner on Sep 28, 2020 (last updated 2/13/24) 46 comments »
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I absolutely love an old-school dish, and I especially enjoy updating my old-school favorites. I was inspired to create a Whole30 Salisbury Steak Recipe that would be every bit as delicious as the original. It is a soul-satisfying, truly delicious, sumptuous dinner that you will want to add to your weekly rotation.
Salisbury Steak: A Gluten-Free Version That is Spectacular.
If you’re not doing Whole30, using a gluten-free flour that is not grain-free works quite well. Simply combine the ingredients and refrigerate the mixture overnight or for a few hours. You will love the delectable, velvety sauce made with chicken stock and mushrooms.
Savor Every Bite: Cooking Up This Perfect Whole30 Salisbury Steak Recipe
Sauté the patties on both sides, and then generously pour on the mushroom gravy. Gluten-free patties may develop cracks, but that will certainly not affect the richly flavorful taste of this dish.
What to Serve With This Salisbury Steak Recipe
If you’re doing Whole30, skip the rice. But this Salisbury Steak variation truly shines atop a bed of rice.
Timeless Flavors, Modern Twists: More Fabulous Recipes With Mushrooms
Whole30 Steak topped with Creamy Garlic Mushrooms
This fantastic dinner is a main dish with a side dish of savory garlic mushrooms built right in. The mushrooms cook inall oftheir own pan juices. Then you can mix them with garlic, onion, sundried tomato and wilted spinach. Chicken stock and almond milk make a rich pan gravy. And when you put all of this together with a juicy steak, you get something that’sreally special. I just know that you are going to love it.
Click here to get the recipe!
Teri’s Mushroom Risotto Recipe That Is Better Than Any Other
My mushroom risotto is absolutely mind-blowingly delicious. It’s packed full of flavor, yet unbelievably simple to make. This vegan mushroom dish is a true labor of love, and when your friends and family enjoy it, they will truly experience how much you love them.
Click here to get the recipe!
You know I love my classicEveryday Roast Chicken Breasts, but when I have boneless chicken breasts, I love stuffing them. It adds so much flavor and makes the meal feel even more exciting. And it’s always a great way to sneak more vegetables into your lunch or dinner.
Click here to get the recipe!
Whole30 Hunter’s Chicken
I am so excited to share my Hunter’s Chicken with you. It is filled with onions, shallots, and mushrooms with asavory pan gravy.Rich andflavorful,it’sperfectfor a Sunday dinner in the middle of winter! Although this recipe isn’t complicated, it does require some finesse, but it is worth it!!
Click here to get the recipe!
If you make this fabulous Salisbury Steak recipe, leave a comment and let me know what you think. If you’re looking for more inspiration, sign up for ourFriday Favorites newsletter, and follow along onPinterest,Instagram, andTikTokto join in all the fun!
Whole30 Salisbury Steak
5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 19 reviews
- Author: nocrumbsleft
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stove top
- Cuisine: American
- Diet: Gluten Free
Description
I love a classic dinner, and there’s nothing better than making it Whole30!
Ingredients
For the Steak:
1 pound lean ground beef, 90/10
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons dry mustard
¼ teaspoon cayenne (optional)
2 tablespoons Whole30 compatible ketchup
¾ tablespoon coconut aminos
1 tablespoon apple cider vinegar
1 large egg, whisked
½ cup almond flour
2 tablespoons clarified butter
For the Gravy:
2 tablespoons clarified butter
12 large brown button mushrooms, sliced
1 cup diced white or yellow onion
1 teaspoon kosher salt
2 tablespoons arrowroot flour
2 tablespoons Whole30 compatible ketchup
1 tablespoon coconut aminos
3 cups chicken stock, warmed
Instructions
Place the ground beef in a large bowl. Add the salt, pepper, dry mustard, and cayenne, and mix well with a fork. Add the ketchup, coconut aminos, apple cider vinegar, egg, and almond flour and gently mix with a fork until well combined. Cover the bowl with plastic wrap and refrigerate for 2 hours, or up to overnight if possible.
Meanwhile, in a large nonstick sauté pan over medium heat, heat 2 tablespoons clarified butter. Add the onions, mushrooms, and salt. Stirring continuously, sweat the mushrooms and cook until onions are transparent and juicy and mushrooms are brown, about 5 – 7 minutes. Stirring continuously, add the arrowroot, and stir to thoroughly coat the mushrooms. Then, add the ketchup and coconut aminos and stir to combine. Add the chicken stock and increase heat to medium high to bring to a low boil. Turn heat to medium, and simmer the sauce until it thickens, stirring occasionally about 10 minutes. Turn off the heat and set aside.
Divide meat mixture into four equal parts. Using your hands, form thick oval patties and place them on a baking sheet.
In a large nonstick sauté pan over medium heat, heat 2 tablespoons clarified butter. Gently add the patties to the pan and cook until brown, about 2 minutes. Gently flip to the other side and cook 2 more minutes—the patties may crack, but don’t let it scare you.
Carefully pour the gravy over the patties. If needed, reduce the heat so the sauce is gently bubbling, and cook the patties until done, about 5 – 6 minutes. Enjoy!
Nutrition
- Serving Size: 1 steak
- Calories: 531
- Sugar: 10.5 g
- Sodium: 1266.5 mg
- Fat: 26.9 g
- Carbohydrates: 26.2 g
- Protein: 35.8 g
- Cholesterol: 144.7 mg
Do you have a copy of the No Crumbs Left cookbook yet?
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.
Click here to grab your copy!
Beef Dairy Free Gluten Free Paleo Protein Recipes Weeknight Dinners What's For Dinner? Whole30mushrooms onions Recipe Salisbury steak Salisbury steak recipe Whole30
originally published on Sep 28, 2020 (last updated Feb 13, 2024)
46 comments Leave a comment »
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46 comments on “This Is A Fabulous Whole30 Salisbury Steak Recipe That You’ll Love!”
Leave a comment »
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Jessica — Reply
So good! Made this for dinner last night and it was delicious and easy!
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Teri Turner — Reply
Thank you so much for sharing! this is such a great dish and on repeat in the nocrumbsleft kitchen.
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Amanda — Reply
Turned out great! The meat was tender and perfect. Served with mashed potatoes and air fried Brussels sprouts. Excellent!
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Teri Turner — Reply
That sound so fantastic. So glad you loved it!
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Rachel Fox Browne — Reply
This was so delicious! The gravy was so good. Letting the meat marinate really brings out the flavor! Thank you, Teri! ??
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Teri Turner — Reply
I am really loving this recipe as well. it really is something special for a whole30.
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Sara — Reply
This was SO GOOD! The entire family cleaned their plates and this will remain in our meal rotation. That mushroom gravy was perfect!! May try it on chicken!
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Teri Turner — Reply
Chicken would be fantastic with this recipe? I would defiantly do half dark meat and half light meat with the chicken.
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Mary — Reply
What could you substitute for the almond flour. My husband is allergic to nuts.
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Teri Turner — Reply
If you are not worried about keeping it Whole30 there are some gluten free nut free flours available. if you are doing a whole30 you can use coconut flour. If you are not worried about the gluten you can use a regular flour or breadcrumbs.
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Tanya Kealoha-Schafer — Reply
I’m making this again, we love it so much! Got my daughter hooked on this dish too!
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Teri Turner — Reply
Thank you so much! It was a labor of love and it turned out so well!
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Maglia Lazio — Reply
With havin so much content do you ever run into
any problems of plagorism or copyright violation? My website has a lot
of completely unique content I’ve either written myself or outsourced but it looks like a lot of it is popping it up all
over the web without my permission. Do you know any techniques to help protect against
content from being ripped off? I’d truly appreciate it.
Maglia Lazio -
K. Mills — Reply
Delish! Had to use a bit more arrowroot and cook the gravy longer to get it thick, but it was great!
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Teri Turner — Reply
So glad it worked out for you! This was such a fun recipe to create and I an so happy you enjoyed it!
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Pansy — Reply
Hey! This is my first visit to your blog! We are a collection of volunteers and
starting a new project in a community in the same niche.Your blog provided us useful information to work on. You have done
a marvellous job!-
Teri Turner — Reply
Thank you so much!
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Jessica E — Reply
Heart and belly warming ? after a rough day, this dish is exactly the cooking therapy I needed. Tender, salty, smooth mushroom gravy…recipe is perfect as is!
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Teri Turner — Reply
I’m so delighted… I made it today and I absolutely love it
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Kris Naglich — Reply
This is the best comforting recipe. Easy and delicious every time.
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Teri Turner — Reply
I absolutely love it
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Camille F — Reply
Great comfort food refresh! Swapped arrowroot for 2 tsp xanthum gum for keto, and it was delicious! Definitely saving this recipe for a repeat soon.
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Teri Turner — Reply
nice
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Tara C — Reply
Could one use beef broth in place of chicken?
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JoJo — Reply
A perfect match with cauliflower mash & sautéed greens. A great weeknight meal.
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Teri Turner — Reply
it sure is delicious… Thanks so much
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Tiffany — Reply
This is the first No Crumbs Left recipe I’ve made, and it was an absolute winner! I had full trust in Teri’s instructions and guidance with this recipe especially after watching her recent video of her making it. I made sure to mix the meat the day before. A couple patties did crack but did not fall apart. The gravy does thicken up to a wonderful consistency that allows for it be poured over whatever else you might be serving with it. I did roasted potatoes & brussel sprouts and it was so delicious. Even my picky 9 year-old gobbled it up. Thank you for doing what you do!
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Teri Turner — Reply
How wonderful… One thing that’s important is to let it sit overnight. Because it is gluten-free the patti’s may get a slight crack but the wonderful thing is it in fuses that beautiful sauce inside of the burger
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Teri Turner — Reply
Thank you so much
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Lyn — Reply
Teri – I saw you make this in your stories on IG and decided to add it to our menu plan. I just made this for dinner tonight. Wow!! They were so juicy and flavorful! Beautiful too! My husband said he would give this a 10 out of 10.
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Teri Turner — Reply
omg yes ??so glad you loved as much as i do
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ManiD — Reply
This was absolutely delicious! So full of flavor and very satisfying. I can not wait to try your meatloaf next and Asian inspired chicken salad! ?
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Teri Turner — Reply
i’m on an Asian inspired chicken salad kick ??Are you specifically doing Whole30?
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ManiD —
Yes, I am! I am on day 9 and going strong. 🙂
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Teri Turner —
both so good and make my soups like italian wedding, Rotisserie soup and the spring minestrone what you can change out for fall vegetables
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Teri Turner —
But both of meatloaf and the Asian inspired chicken salad are amazing
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Cheryl — Reply
Delish!! It was great as leftovers too, even reheated well in the microwave! Makes it great if you are just cooking for one or two people.
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Teri Turner — Reply
I like to make a batch a day ahead and then it’s perfect to sauté as you go. I also make the gravy the day ahead. So it makes meal prep and mealtime easier
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María — Reply
Thank you for the recipe. This was delicious!
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Teri Turner — Reply
thanks love
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Lisa McClure — Reply
This was so yummy!! Entire family enjoyed! Perfect flavors, will definitely make this again!!
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Joanna — Reply
I love making this! I highly recommend making your meat mixture the day before. ?
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Tracey — Reply
Absolutely delicious! Another great recipe Teri! My family really enjoyed it.
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Sarah Davis — Reply
We love this!!! Thanks for your wonderful recipes, Teri!
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