Salisbury steak is seasoned ground beef shaped into oval patties, browned in a skillet, and finished in a mushroom gravy — served here over mashed potatoes. It takes about an hour start to finish and uses ingredients most households already have on hand. This version skips wheat flour and Worcestershire sauce, but the swaps are practical, not precious.
The short version of why this works
Two things make or break this recipe. First, browning the patties properly before adding any liquid — that crust is where most of the flavor lives, so resist moving them around the pan. Give each side a full 5 minutes over medium heat undisturbed. Second, whisking the tapioca flour directly into the cold beef stock before it hits the hot pan prevents lumps. Add it to a hot pan without whisking first and you’ll get clumps that don’t dissolve. Do those two things right and the rest is straightforward.
Troubleshooting
- Patties falling apart in the pan: The egg and almond flour need a few minutes to bind after mixing. Refrigerate the formed patties for 15–20 minutes before cooking and they’ll hold together much better.
- Gravy stays thin even after whisking in tapioca flour: Tapioca flour needs heat to activate. Keep the pan at a steady simmer for 2–3 minutes after adding it — if it’s still thin, mix a teaspoon of tapioca flour with a tablespoon of cold water and whisk that slurry in.
- Mashed potatoes turn gluey: Overworking the starch is the culprit. Mash by hand only, stop as soon as lumps are gone, and don’t use a blender or food processor.
- Patties shrink and puff up in the middle: Press a shallow thumbprint into the center of each raw patty before it goes in the pan. This keeps them flat and helps them cook evenly.
- Gravy tastes flat: A small splash more of red wine vinegar at the end sharpens everything up. Add it after the patties go back in, taste, and adjust from there.
Substitutions that actually work
- Coconut aminos: Soy sauce works 1:1 if gluten isn’t a concern. Use low-sodium soy sauce if you have it — regular soy sauce is saltier than coconut aminos, so cut back slightly.
- Tapioca flour (gravy): Cornstarch is a direct swap, same quantity. Arrowroot also works.
- Almond flour (patties): Regular breadcrumbs or crushed crackers do the same binding job if gluten-free isn’t a requirement.
- Apple juice: Water works fine here — skip the apple juice entirely if you don’t have it open. The difference in the finished gravy is minor.
- Ghee (mashed potatoes): Regular butter is the obvious stand-in. Olive oil works too, though the flavor is lighter.
- Almond or cashew milk: Any unsweetened milk — dairy or plant-based — does the job. Just make sure it’s unsweetened.
Keeping and reheating
Store patties and gravy together in an airtight container in the fridge for up to 4 days — keeping them in the gravy prevents the meat from drying out. Mashed potatoes keep separately for the same period. To reheat, warm the patties and gravy in a covered skillet over low heat with a splash of beef stock to loosen the sauce; skip the microwave if you can, as it tends to toughen the patties. Both the patties (with gravy) and the mashed potatoes freeze well for up to 3 months — freeze them in separate containers and thaw overnight in the fridge before reheating. The mashed potatoes may look slightly grainy after freezing but come back together once warmed and stirred.
Easy Salisbury Steak and Mashed Potatoes
Ingredients
TO MAKE THE SALISBURY STEAK:
1 tablespoon olive oil
2 pounds ground beef (minced beef)
1.5 teaspoon Sea salt
½ teaspoon ground black pepper
3 cloves garlic - minced
¼ cup beef stock (beef broth or beef bouillon)
2 tablespoons almond flour
1 large egg
¼ cup white onion - diced
TO MAKE THE GRAVY:
8 ounces mushrooms - diced- 2 cups beef stock (beef broth or beef bouillon)
- 2 tablespoons tapioca flour
2 tablespoons tomato paste
1 teaspoon red wine vinegar- 2 teaspoons coconut aminos
½ teaspoon Mustard powder- ¼ cup apple juice - or water
TO MAKE THE MASHED POTATOES:
3 large russet potatoes - peeled and chopped- 2 cloves garlic
- ½ cup almond milk - or cashew milk
2 tablespoons ghee
¼ cup chicken stock (chicken broth or chicken bouillon)
Instructions
- Heat the olive oil in a large, deep skillet over medium heat. Add in onions.
- While onions saute, mix beef, garlic, salt and pepper, egg, almond flour and 1/4 cup beef broth in a large bowl. Form into 5 large oval patties or 8 small oval patties.
- Place in skillet with onions and saute, browning both sides. They will cook for roughly 5 minutes per side. When done, take the patties out of the skillet and add in sliced mushrooms.
- When mushrooms have sauteed 3-4 minutes, add in beef broth and tapioca flour, whisking well. Add remaining Gravy ingredient, whisking until thickened. Place beef patties back in and simmer in the gravy 3-4 minutes.
To Make the Mashed Potatoes:
- Cover diced potatoes with water and boil until fork-tender. Drain.
- Place broth, milk, and ghee into the saucepan and heat. Add in potatoes. Mash by hand. Take off heat. Stir in salt and pepper to taste.
Nutrition
Frequently asked questions
Can I use ground turkey or pork instead of beef?
Yes, either works. If you use ground turkey or a turkey-pork mix, cook the patties to an internal temperature of 165°F (74°C) — ground poultry must be fully cooked through with no pink remaining. Ground pork needs to reach 160°F (71°C), same as beef.
I don’t have mushrooms. Can I leave them out?
You can skip them and still get a decent gravy. The mushrooms add body and a savory depth that’s hard to fully replace, but if you’re out, just proceed without — the tomato paste and beef stock carry enough flavor on their own.
Can I make the patties ahead of time?
Yes. Form the raw patties, layer them between pieces of parchment, cover, and refrigerate for up to 24 hours before cooking. This actually improves their texture since the binding has time to set.
My store doesn’t carry tapioca flour. What should I buy instead?
Cornstarch is the easiest substitute and is available everywhere — use the same amount called for in the recipe. It thickens at a similar rate and produces a comparable glossy gravy.
Can I use instant mashed potatoes to save time?
Instant mashed potatoes will work in a pinch. Prepare them according to the package, then stir in the ghee and a splash of the chicken stock from the recipe for a bit more flavor — skip the microwave if you can, as it tends to toughen the patties.
How do I know when the patties are cooked through without cutting them open?
Use an instant-read thermometer — ground beef patties are done at 160°F (71°C) in the center. If you don’t have a thermometer, the patties should feel firm when pressed and the juices should run clear, but a thermometer is the reliable call here.
More mince recipes to try
- Hearty Beef Mushroom Stroganoff
- Spicy Beef Stuffed Peppers
- Ultimate Cheesy Beef Bake
- Hearty Beef Kale Soup
