Allergen Salisbury Steaks

Linked to Allergy Free Wednesdays @ Whole New Mom
inked to Centsibly Grain and Sugar Free

My husband hates the names “Salisbury Steak”. He says it sets you up for something it most certainly is not. I agree with him. What is up with the name anyway?

Name asides, we both enjoy them as long as we are not thinking about them as Salisbury “Steaks”. I made these a few weeks ago and have been craving them ever since them. Yum!

I hope you enjoy these as much as we do. By the way, if you are only used to TV dinner or greasy finger versions, these are a whole different story. They are like super flavorful mini meatloaves that get are cooked till very tender in a mushroom and onion sauce.

This version is allergen free with sweet potatoes, squash, or cooked oatmeal providing the bulk and moisture you get from bread crumbs, and flax seeds provide binding. It does use Worcestershire sauce, but you can omit that if you can not have fish.

Allergen Salisbury Steaks
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A very tender gluten free, egg free, nut free, Salisbury Steak.
  • 1½ lbs ground beef
  • ¾ cup mashed sweet potato + 3 tablespoons water, 1 cup pureed squash, or 1 cup cooked leftover oatmeal (unflavored, my favorite)
  • 3 cloves garlic, minced
  • 1 tablespoon onion powder (optional)
  • 1½ teaspoons salt
  • ½ cup minced onion (see notes for tip)
  • 1½ tablespoons ground flax seed
  • ¼ teaspoon ground mustard
  • Sauce:
  • 1 large yellow or white onion, frenched
  • 8-16 oz of button mushrooms, sliced
  • 2 cups beef stock (unsalted)
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire (optional)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sucanat or honey (optional)
  • 5 cloves garlic, minced
  • 1½ tablespoons arrowroot
  • 3 tablespoons water
  • 1-2 teaspoons salt
  1. Preheat the oven to 325 and a large skillet over medium high heat.
  2. Mix all of the Salisbury steak ingredients together. Stir with your hand, a sturdy spoon, or a batter attachment on a mixer until the mix starts getting sticky (you know the flax has started to work then).
  3. If you are not using a seasoned cast iron skillet, add a a tablespoon or two of butter, ghee, or other heat stable fat.
  4. Shape the meat into 6 oval patties. Brown the patties in the skillet for a minute or two minutes per side. The patties are pretty delicate, use a sturdy spatula and fully brown before flipping. They come together better as they are cooked. You might need to work in batches. Put the browned patties in a baking dish.
  5. Use the oil that cooked out of the patties to cook the sliced onions, with a pinch of salt, for the sauce. Cook for about 5 minutes, then add the mushrooms and continue to cook for about 10 minutes, white stirring frequently. Note: if there is not enough fat from the patties cooking add some oil to the pan.
  6. Add the stock, Worcestershire sauce, vinegar, tomato paste, sweetener, and garlic. Boil for 1-2 minutes while whisking to cook the garlic.
  7. Mix the arrowroot with the water. Whisk the arrowroot mix into the sauce and cook until thickened. Add more salt to taste.
  8. Pour the sauce over the Salisbury steaks. Bake for 30-40 minutes.
To mince the onion easily grate on a high quality grater. If you want you can also then chop the grates finer with a knife. I have the pampered chef micro plane grater and it makes quick work of mincing onion.

This recipe makes extra sauce, you can serve the sauce over noodles, potatoes, or even greens like I have pictured.



  1. Joy Briggs says:

    This looks wonderful! I wanted to point out a couple typos though. The first is in step 4. See ‘spatually”. I’m sure you meant ‘spatula’. And the next is in step 5. See ‘pinch of sleep’. Could you clarify? hehe. A pinch of sleep sounds great but not sure it will work in this recipe ;)
    We’re super excited to try this!

    • Thanks! Apparently I NEEDED sleep when I wrote this. That is what I get for writing a ton of posts in one day :P

  2. ” with a pinch of sleep, for the sauce”, I appreciate a good pinch of sleep in all my recipes :)

    • Yep! Really plays well with the acidity of the tomato and white wine vinegar. Just kidding. I changed it.

  3. I have pinned this to try…thank for sharing with us on AFW, I am featuring your recipe this week!

  4. I disagree – I love the name Salisbury Steak. Because it means happiness in my mouth. Thanks for linking at Centsibly Sugar and Grain-Free! :-)

  5. Hi! Stopping over from A Sugar-free and Grain-free link up. Looking forward to trying your Salisbury Steaks, I’m always looking for new sauces! Pinning it now. Thanks for sharing!

    • I hope you enjoy! I have recently fallen in love with making sauces, I should post more of the ones I make. My favorite lately is a charred onion sauce.

  6. If we choose to use cooked oatmeal, do we add the 3 tbsp water?


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