I had mixed feelings about taking this recipe on. Salisbury steak doesn't conjure up the tastiest memories for me, and I'm guessing I'm not alone in that boat. But I decided to see this as a fun recipe challenge, and yay for that. Because oh, it turned out soooo good. None of that overly processed, too salty, diner-y taste that I remembered. Just good ingredients, simple prep, and a dinner to be proud of. And the gravy! Can't wait for you to try this.
* If you're avoiding soy, try substituting coconut aminos in place of the Worcestershire sauce.
YIELD 4 servings (8 patties)
INGREDIENTS
For Patties
1 1/2 pounds ground turkey
1/2 cup onions, finely diced (about 1/4 onion)
1 egg, beaten
1 medium mushroom, diced
3 teaspoons dried mustard
1 teaspoon salt
1/2 teaspoon black pepper
For Gravy
1/2 cup onions, finely diced (about 1/4 onion)
2 medium mushrooms, sliced
3 teaspoons gluten-free Worcestershire sauce
1 1/4 cup full-fat canned coconut milk
1 1/4 cup water
2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon arrowroot powder
INSTRUCTIONS
1. Mix ingredients for patties together with hands and form 8 patties
2. Heat oiled skillet on medium heat and place patties in, 4-5 minutes on first side, then about 3 minutes on the other side, or until center is no longer pink
3. When patties are finished cooking, set aside and keep the juices in the skillet
4. Turn heat down to med/low and add onions and mushrooms
5. While giving them a few minutes to begin to get tender in the skillet, dissolve your arrowroot powder in water (this is to prevent clumping in the heat of the skillet)
6. Now add the rest of the gravy ingredients to skillet; coconut milk first, then stirring in arrowroot/water, Worcestershire, salt and pepper
7. Allow to cook for 3 or 4 minutes, until it thickens up a bit, and spoon over plated steaks