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  • Jefferson Adams

    Super Salisbury Steak (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Celiac.com 01/07/2014 - Anyone who ate aluminium-trayed tv dinners or school lunches in a certain era, likely knows, and possibly loves, Salisbury steak. Others may know its microwaveable descendants from the supermarket frozen aisle.

    Either way, Salisbury steak is one of those foods that evokes strong memories, and this simple, easy-to-make recipe delivers a tasty, gluten-free version of that old favorite.



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    Photo: CC--hexidecimalIngredients:

    • 1½ pounds ground beef
    • ½ cup crushed Rice Chex or gluten-free bread crumbs
    • 5 tablespoons gluten-free instant onion soup mix
    • 1 cup water
    • ¼ cup red wine
    • 1 egg
    • 1 tablespoon Worcestershire sauce
    • ½ teaspoon mustard powder
    • ¼ teaspoon salt
    • â…› teaspoon ground black pepper
    • 1 tablespoon potato flour
    • ¼ cup ketchup

    Directions:
    In a large bowl, mix together ⅓ of the dry onion soup with ground beef, Rice Chex, egg, salt and black pepper.

    Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

    In a small bowl, blend water, potato flour and remaining dry soup until smooth. Mix in ketchup, red wine, Worcestershire sauce and mustard powder. Pour over meat in skillet.

    Cover, and cook, stirring occasionally, for about 20 minutes, until sauce reduces and thickens. If necessary thicken with more potato flour, or thin with water.

    Serve with rice or mashed potatoes and a side vegetable for a full helping of gluten-free comfort food.

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    My family loved this, very good. I followed the recipe but made substitutes when I did not have the item. Instead of the dry mustard I used table mustard. I only had white wine so I used that instead of red. I used rice Chex for the bread crumbs. Excellent!

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    Followed the written directions almost to the letter except I only had Progresso gluten free french onion soup in the can. I used about half of a cup with most of the onions and omitted the water and added half a packet of gluten free McCormic gravy to the meat mixture. Browned on both sides and removed steaks from the pan to rest. Turned the heat up and whisked up the rest of the soup and one cup of water and one and a half packets of the gravy to the pan and brought to a boil stirring until thick. Delish.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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