Old Fashioned Salisbury Steaks with Beef & Mushroom Gravy (dairy, egg, gluten, soy free)

• 1 lb ground beef

• 1/4 cup chickpea flour (besan)

• 3 tablespoons ground flax seeds soaked in 9 tablespoons cold water to gel

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon onion powder

• 1/4 teaspoon garlic powder

• 1/4 teaspoon liquid smoke

For the gravy:

• Pan drippings from the Salisbury steaks, above.

• 1 tablespoon olive oil

• 2 tablespoons chickpea flour (besan)

• 1 1/2 cups beef broth, or reconstituted soy-free beef bullion

• 1 teaspoon powdered shiitake mushrooms

Combine the ground beef, chickpea flour, soaked ground flax seeds, salt, pepper, onion powder, garlic powder, and liquid smoke in a large mixing bowl, mix together thoroughly so all of the ingredients are completely distributed through the meat mixture, and the mixture starts to come together.

Form the mixture into patties, and pan-fry the patties over medium-high heat for 3-4 minutes each side, until the crust is golden brown. Remove the cooked patties from the pan and set aside.

Add 1 tablespoon of olive oil to the pan drippings, and then add the chickpea flour to the oils in the bottom of the pan, whisking the oils and flour together to form a roux. Let the roux brown and the flour cook, while you whisk the beef broth and skiitake mushroom powder together in a liquid measure, before slowly adding to the roux in the pan, constantly whisking the pan as you add the broth so the gravy doesn't form lumps. Bring the gravy to a boil while whisking the pan, until the gravy is the thickness you desire. Return the Salisbury steaks to the pan with the gravy, and allow the patties to warm through again if needed, serving when the patties temp at 160°F.

Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie