Salisbury Steak with Mushroom Onion Gravy

This Salisbury Steak with Mushroom Onion Gravy is the perfect melding of flavors and a comfort food that is a hit every time!A great revival in cuisine is taking place! Salisbury steak was a comfort food staple in the 50’s and is once again being enjoyed for its low-carb, high-protein diet that will have you “smacking your chops” in delight. My version is a delicious Salisbury Steak with Mushroom Onion Gravy!

What makes Salisbury steak so delicious is not only the meat itself, but the delicious gravy that melts into the meat with a robust melding of flavors.This Salisbury Steak with Mushroom Onion Gravy is the perfect melding of flavors and a comfort food that is a hit every time!

While the traditional Salisbury steak could be found in a frozen TV dinner, this homemade recipe is a high-quality, fresh and tasty alternative. Salisbury steak was invented by a physician during the American Civil War for its low in carbohydrates and high in protein. Dr. Salisbury believed this food is so healthful, it should be consumed for breakfast, lunch and dinner!

Many people may think this recipe is a steak, but it’s actually more like a small meatloaf with an identifiable shape and specific ingredients. Good quality ground beef is preferred for better flavor but substituting some ground pork improves the texture.

The meat is measured into equal sized portions and pressed into to three-quarter-inch thick oblong patties. Pressing a dimple into the patty helps to keep it flat while cooking, preventing the meat mixture from puffing up.This Salisbury Steak with Mushroom Onion Gravy is the perfect melding of flavors and a comfort food that is a hit every time!

This wholesome and hearty meal will satisfy even the most discriminating palate, and is super easy to prepare.This Salisbury Steak with Mushroom Onion Gravy is the perfect melding of flavors and a comfort food that is a hit every time!

 

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Salisbury Steak with Mushroom Onion Gravy

Course Main Course
Servings 4 servings
Author Jurga

Ingredients

For the patties:

  • 1/2 cup minced onions
  • 1 Tablespoon olive oil
  • 1 pound ground beef
  • 1/3 cup plain panko crumbs
  • 1 egg beaten
  • 2 Tablespoons ketchup
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground pepper

Gravy:

  • 2 cups low sodium beef broth
  • 2 Tablespoons flour
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 8 ounces assorted sliced mushrooms I like crimini and portobello.
  • 1/2 cup minced onions
  • 1 teaspoon Kitchen Bouquet
  • 1/2 Tablespoon Worcestershire Sauce
  • Salt and pepper to taste

Instructions

Beef Patties

  1. In a large pan, saute minced onion in olive oil until translucent.
  2. Remove sautéed onions from the pan and set aside to cool.
  3. In a large mixing bowl, combine ground beef, panko crumbs, egg, ketchup, salt and pepper.
  4. Add sautéed onions to the beef mixture and combine.

  5. Shape beef mixture into 4 oblong patties, about 3/4 inch thick.
  6. In the same large pan, on medium high-heat, sear the beef patties 3 minutes on each side. (See Gr8 Tip below if using a grill pan.)

  7. Remove patties from the pan, cover and set aside.

Gravy

  1. In a glass bowl, whisk flour and beef stock together.
  2. In the same pan that the patties were cooked in, add the butter.

  3. On medium heat, add mushrooms and onions and sauté until mushrooms and onions are softened.
  4. Add beef stock, Kitchen Bouquet and Worcestershire Sauce to the skillet and cook until sauce is slightly thickened.

  5. Add salt and pepper to taste.
  6. Add beef patties to the skillet; bring to a boil.
  7. Reduce heat to medium and cook for 8-10 minutes longer.
  8. Serve the beef with mushroom gravy and a side of mashed potatoes and vegetables.

Recipe Notes

Gr8 Tips:

  • If using a grill pan to get sear marks, start by searing the patties on high heat for a few minutes on each side. Once seared, remove the patties, cover, and set aside. This method is done only for the grill-mark appearance. A regular fry pan can be used for the rest of the recipe.

  • Do not over cook the patties as you want them to still be raw on the inside before adding them to the gravy. Once combined with the sauce, the juices from the patties will add flavor to the gravy as they cook.

  • Patties are done when the internal temperature reaches 145°F with an instant-read thermometer.

 

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