I absolutely love an old-school dish, and I especially enjoy updating my old-school favorites. I was inspired to create a Whole30 Salisbury Steak Recipe that would be every bit as delicious as the original. It is a soul-satisfying, truly delicious, sumptuous dinner that you will want to add to your weekly rotation.

4 salisbury steaks on a plate

Salisbury Steak: A Gluten-Free Version That is Spectacular.

If you’re not doing Whole30, using a gluten-free flour that is not grain-free works quite well. Simply combine the ingredients and refrigerate the mixture overnight or for a few hours. You will love the delectable, velvety sauce made with chicken stock and mushrooms.

Savor Every Bite: Cooking Up This Perfect Whole30 Salisbury Steak Recipe

Sauté the patties on both sides, and then generously pour on the mushroom gravy. Gluten-free patties may develop cracks, but that will certainly not affect the richly flavorful taste of this dish.

What to Serve With This Salisbury Steak Recipe

If you’re doing Whole30, skip the rice. But this Salisbury Steak variation truly shines atop a bed of rice.

Timeless Flavors, Modern Twists: More Fabulous Recipes With Mushrooms

creamy mushrooms with steak

Whole30 Steak topped with Creamy Garlic Mushrooms

This fantastic dinner is a main dish with a side dish of savory garlic mushrooms built right in. The mushrooms cook in all of their own pan juices. Then you can mix them with garlic, onion, sundried tomato and wilted spinach.  Chicken stock and almond milk make a rich pan gravy.  And when you put all of this together with a juicy steak, you get something that’s really special. I just know that you are going to love it. 

Click here to get the recipe!

plated risotto dish with peas

Teri’s Mushroom Risotto Recipe That Is Better Than Any Other

My mushroom risotto is absolutely mind-blowingly delicious. It’s packed full of flavor, yet unbelievably simple to make. This vegan mushroom dish is a true labor of love, and when your friends and family enjoy it, they will truly experience how much you love them.

Click here to get the recipe!

stuffed chicken breasts with mushrooms

Spinach & Artichoke Stuffed Chicken Breasts

You know I love my classic Everyday Roast Chicken Breasts, but when I have boneless chicken breasts, I love stuffing them. It adds so much flavor and makes the meal feel even more exciting. And it’s always a great way to sneak more vegetables into your lunch or dinner. 

Click here to get the recipe!

hunter's chicken in a pan

Whole30 Hunter’s Chicken

I am so excited to share my Hunter’s Chicken with you. It is filled with onions, shallots, and mushrooms with a savory pan gravy. Rich and flavorful, it’s perfect for a Sunday dinner in the middle of winter!  Although this recipe isn’t complicated, it does require some finesse, but it is worth it!!

Click here to get the recipe!

If you make this fabulous Salisbury Steak recipe, leave a comment and let me know what you think. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok to join in all the fun!

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4 salisbury steaks on a plate

Whole30 Salisbury Steak

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 19 reviews
  • Author: nocrumbsleft
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stove top
  • Cuisine: American
  • Diet: Gluten Free


I love a classic dinner, and there’s nothing better than making it Whole30!


For the Steak:

1 pound lean ground beef, 90/10

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 teaspoons dry mustard
¼ teaspoon cayenne (optional)

2 tablespoons Whole30 compatible ketchup 

¾ tablespoon coconut aminos

1 tablespoon apple cider vinegar

1 large egg, whisked

½ cup almond flour

2 tablespoons clarified butter


For the Gravy:

2 tablespoons clarified butter

12 large brown button mushrooms, sliced

1 cup diced white or yellow onion

1 teaspoon kosher salt

2 tablespoons arrowroot flour

2 tablespoons Whole30 compatible ketchup

1 tablespoon coconut aminos

3 cups chicken stock, warmed


Place the ground beef in a large bowl. Add the salt, pepper, dry mustard, and cayenne, and mix well with a fork. Add the ketchup, coconut aminos, apple cider vinegar, egg, and almond flour and gently mix with a fork until well combined. Cover the bowl with plastic wrap and refrigerate for 2 hours, or up to overnight if possible.


Meanwhile, in a large nonstick sauté pan over medium heat, heat 2 tablespoons clarified butter. Add the onions, mushrooms, and salt. Stirring continuously, sweat the mushrooms and cook until onions are transparent and juicy and mushrooms are brown, about 5 – 7 minutes. Stirring continuously, add the arrowroot, and stir to thoroughly coat the mushrooms. Then, add the ketchup and coconut aminos and stir to combine. Add the chicken stock and increase heat to medium high to bring to a low boil. Turn heat to medium, and simmer the sauce until it thickens, stirring occasionally about 10 minutes. Turn off the heat and set aside.


Divide meat mixture into four equal parts. Using your hands, form thick oval patties and place them on a baking sheet.


In a large nonstick sauté pan over medium heat, heat 2 tablespoons clarified butter. Gently add the patties to the pan and cook until brown, about 2 minutes. Gently flip to the other side and cook 2 more minutes—the patties may crack, but don’t let it scare you.


Carefully pour the gravy over the patties. If needed, reduce the heat so the sauce is gently bubbling, and cook the patties until done, about 5 – 6 minutes. Enjoy!


  • Serving Size: 1 steak
  • Calories: 531
  • Sugar: 10.5 g
  • Sodium: 1266.5 mg
  • Fat: 26.9 g
  • Carbohydrates: 26.2 g
  • Protein: 35.8 g
  • Cholesterol: 144.7 mg

Do you have a copy of the No Crumbs Left cookbook yet?

Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.

This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.

Click here to grab your copy!