Salibury Steak with Mushroom Gravy
Salisbury Steak with Mushroom Gravy
Serves 4
For the Salisbury Steak
1 lb lean ground beef
½ cup breadcrumbs
½ large white onion
1 T Dijon mustard
2 T ketchup
1 t beef base (bouillon)
1 T Worcestershire sauce
1 minced clove of garlic
1 egg
2-3 cremini mushrooms, finely minced
2 T olive oil
Salt and pepper to taste
Add the breadcrumbs to a bowl along with the mustard, ketchup, bouillon, Worcestershire, garlic, and egg. Grate the onion into the mixture using the large holes on a box grater. Mix to combine thoroughly. Add the beef and mushrooms and season with salt and pepper. Mix to combine thoroughly. Cover and set aside in fridge for up to 1 day ahead or form patties and cook immediately.
To form patties, dampen hands with cold water and get 3-4 oz of the mixture in your palm. Form into an oval and flatter to about ½ to 1/3 of an inch thick. You should get about 6 patties total.
Add 2 T olive oil to a large skillet and cook the patties 4-5 minutes a side or until just browned. Work in batches if necessary. Set browned patties aside and make gravy.
For the Gravy
6 oz sliced cremini or button mushrooms
½ large white onion, diced
4 T unsalted butter
3 T AP flour
3 cups beef stock
1 T Dijon mustard
1 T soy sauce
Salt and pepper to taste
Add the butter to the skillet you cooked the patties in. Turn heat to medium high and add the mushrooms and onion. Stir frequently and cook 8-10 minutes or until caramelized and softened.
Reduce heat to medium and add the flour. Stir and cook for 1-2 minutes or until all the flour and butter have incorporated. Add stock a little at a time and stir vigorously to scrape up any fond on the bottom of the pan. Once all 3 cups have been added, add the mustard and soy sauce and season to taste with salt and pepper. Add the Salisbury steaks back to the skillet and reduce heat to a simmer. Cook for 8-10 minutes or until patties are cooked through and gravy is reduced to your liking.
Serve with mashed potatoes, rice or egg noodles and a side salad or veg.
