1. Prepare the Salisbury Steak Patties:

1. 1. Soak Breadcrumbs: In a small bowl, combine the gluten-free breadcrumbs and milk. Let this mixture sit for 5-10 minutes to allow the breadcrumbs to absorb the liquid. This step, known as a “panade,” helps keep the patties moist and tender.

1. 1. Combine Ingredients: In a large mixing bowl, add the ground beef, the soaked breadcrumb mixture, beaten egg, finely minced/grated onion, minced garlic, gluten-free Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper.

1. 1. Mix Gently: Using your hands, gently combine all the ingredients until just mixed. Be careful not to overmix, as this can lead to tough patties. Overmixing develops the gluten-like protein strands in meat, making it dense.

1. 1. Form Patties: Divide the meat mixture into 4 or 6 equal portions (depending on desired size). Gently shape each portion into an oval patty, about 3/4-inch thick. You can make a slight indent in the center of each patty with your thumb; this helps them cook more evenly and prevents them from puffing up too much in the middle.

2. Cook the Salisbury Steaks:

1. 1. Heat Oil: Heat 1-2 tablespoons of olive oil or avocado oil in a large, heavy-bottomed skillet (cast iron is excellent here) over medium-high heat. The oil should be shimmering but not smoking.

1. 1. Sear Patties: Carefully place the patties in the hot skillet, ensuring not to overcrowd the pan (work in batches if necessary). Sear for 3-4 minutes per side, until nicely browned. The goal here is to develop a good crust, not to cook them through completely at this stage.

1. 1. Remove Patties: Once browned on both sides, remove the patties from the skillet and set them aside on a plate. They will finish cooking in the gravy later. Do not wipe out the skillet; the browned bits (fond) left behind are packed with flavor for your gravy.

3. Make the Gluten-Free Mushroom Gravy:

1. 1. Sauté Aromatics & Mushrooms: If there’s excessive fat in the skillet, drain off all but about 1-2 tablespoons. Add the butter (or dairy-free alternative) to the same skillet and melt it over medium heat. Add the sliced onions and cook, stirring occasionally, until they begin to soften and turn translucent, about 3-5 minutes.

1. 1. Cook Mushrooms: Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until they release their liquid and then start to brown and caramelize, about 5-8 minutes. This browning step is crucial for developing deep mushroom flavor. Add the minced garlic during the last minute of cooking the mushrooms, stirring until fragrant.

1. 1. Create Roux: Sprinkle the gluten-free all-purpose flour blend (or sweet rice flour/cornstarch) over the mushrooms and onions. Stir constantly for 1-2 minutes to cook out the raw flour taste and to coat the vegetables. This mixture will form a paste (roux) that will thicken the gravy.

1. 1. Deglaze and Build Gravy: Gradually whisk in about 1/2 cup of the beef broth, scraping up any browned bits from the bottom of the pan. This deglazing process incorporates all those flavorful particles into your gravy.

1. 1. Add Remaining Liquids & Seasonings: Once the initial broth is incorporated and the mixture is smooth, slowly whisk in the remaining beef broth, gluten-free Worcestershire sauce, and gluten-free soy sauce/tamari (if using). Add the dried thyme.

1. 1. Simmer Gravy: Bring the gravy to a simmer, stirring frequently. Reduce the heat to low and let it cook gently for 5-7 minutes, or until it begins to thicken to your desired consistency. Taste and adjust seasonings with salt and pepper as needed.

4. Finish the Dish:

1. 1. Return Steaks to Gravy: Gently place the seared Salisbury steak patties back into the skillet with the mushroom gravy. Ensure they are mostly submerged. If needed, spoon some of the gravy over the tops of the patties.

1. 1. Simmer Together: Cover the skillet and let the steaks simmer gently in the gravy for 10-15 minutes, or until the patties are cooked through (internal temperature should reach 160-165°F or 71-74°C) and the flavors have melded. The gravy will also continue to thicken slightly.

1. 1. Optional Creaminess: If desired, for an extra rich and creamy gravy, stir in the heavy cream or coconut cream during the last 2-3 minutes of simmering.

1. 1. Serve: Serve the Gluten-Free Salisbury Steaks hot, generously topped with the mushroom gravy. Garnish with freshly chopped parsley for a touch of color and freshness.