Our dinner last night, plus leftovers to freeze for future meals. Feel free to substitute vegan "Beyond Beef" for the lean ground beef. The steaks and gravy are entirely glutenfree. Ingredients and instructions are listed below:

SALISBURY STEAKS
Ingredients for 8 servings:
3 Lbs. lean ground beef
3 large eggs, beaten
1 1/2 cups 4C glutenfree dry, seasoned bread crumbs
2 tablespoons vegetable oil
3 tablespoons butter
3 large onions, sliced into halfmoons
12 ounces sliced mushrooms
3 cups water
3 tablespoons cornstarch
1/4 cup Worcestershire sauce

Put the beef, eggs, and bread crumbs in a large bowl. Mix thoroughly by hand. Form the mixture into 8 ovalshaped "steaks."

Warm the vegetable oil in a large, deep skillet over medium heat. Add the steaks, and let them sit, undisturbed, until thoroughly browned 45 minutes per side. Remove the steaks to a platter and set aside. Pour off any grease in the skillet.

Over medium heat, melt the butter in the skillet, Add the onions, tossing them to coat (you can add more butter and/or vegetable oil if necessary). Lower the heat, cover the skillet, and let the onions cook (give them a quick toss with a spatula from time to time) until they have softened and colored lightly about 8 minutes. Scrape up any bits of meat that have stuck to the bottom of the skillet, and mix them into the onions.

Stir the sliced mushrooms into the onions, and let them cook, covered, until softened about 5 minutes.

Meanwhile, prepare the gravy: Whisk together the water, cornstarch, and Worcestershire sauce. Pour the mixture into the skillet, and, while stirring slowly and constantly, bring to a boil over high heat. Then lower the heat, return the steaks to the skillet, and let them cook until done 1015 minutes or until internal temperature of the steaks reaches 160°F.

Serve hot or warm. Suggested accompaniments: mashed potatoes and LeSueur peas or buttered green beans.