According to Wikipedia, Dr. Salisbury, an early proponent of a low-carbohydrate diet for weight loss, invented Salisbury Steak. That was over a hundred years ago yet this simply seasoned ground beef with gravy is still a popular everyday dinner today.
Salisbury Steak isn’t comfort food for me since my mother never made it. But it is a favourite comfort food for my husband. Personally, I think people like Salisbury Steak because of the gravy. It’s always about the gravy.
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Fortunately for gluten free cooks there is more than one way to thicken gravy. I generally use cornstarch but my Ancho Chile Gravy, that I serve with turkey, is thickened with masa harina. These are both staples in my kitchen so I can make gravy any time I want.
Wheat flour has very specific properties. Replacing it requires some basic knowledge about the ingredient used as a replacement. Wheat flour is typically sprinkled over melted fat in a pan. It cooks for a few minutes to get rid of the raw flour taste, then liquid is added and the sauce slowly thickens.
Cornstarch works differently. It is best made into a slurry, a simple mixture of equal parts cornstarch and water. I use any small dish and a mini whisk for this job. The slurry is then added to the hot liquid and it thickens quickly. You must stir the mixture as soon as you add it to prevent lumps. It is then ready to eat within minutes.
You can make a sauce too thick so be careful. If you are experimenting I suggest you add half the cornstarch mixture, see how thick your sauce gets, then add more if needed.
I listed sherry as an optional in this recipe since I know everyone doesn’t keep it in their kitchen. I use it in many of my own Asian recipes and I also use it as a substitute in recipes calling for Chinese cooking wine, sake or mirin. The beauty of sherry is that I can buy it at any liquor store. My brand is W&H Dry Sack sherry and I keep a big bottle (26 oz/750 ml) in my liquor cabinet. If you buy it for the Salisbury Steak you can use it in these recipes too.
Let me know in the comments below if you made this and how the gravy worked for you.
|1 lb lean ground beef|
|¼ cup GF breadcrumbs|
|1 tsp GF Worcestershire sauce|
|½ tsp onion powder|
|½ tsp garlic powder|
|½ tsp salt|
|¼ tsp pepper|
|1 Tbsp vegetable oil|
|1 large onion, thinly sliced|
|1½ cups GF beef stock (I prefer unsalted)|
|1½ Tbsp sherry (optional)|
|2 Tbsp cornstarch mixed with 2 Tbsp water|
|salt and pepper to taste|
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