Salisbury Steak with Mushroom Gravy
Ingredients
- • 680 g ground beef (85% lean)
- • 60 g breadcrumbs
- • 1 item egg
- • 80 g onion, finely diced
- • 15 ml Worcestershire sauce
- • 3 g garlic powder
- • 5 g salt
- • 2 g black pepper
- • 15 ml vegetable oil
- • 225 g mushrooms, sliced
- • 30 g butter
- • 30 g all-purpose flour
- • 480 ml beef broth
- • 15 g tomato paste
- • 10 g Dijon mustard
Instructions
- 1
In a large bowl, combine ground beef, breadcrumbs, egg, diced onion, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently until just combined - don't overmix or the patties will be tough.
- 2
Divide the mixture into 4 equal portions and shape into oval patties about 3/4 inch thick. Make a slight indentation in the center of each patty to prevent bulging during cooking.
- 3
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the patties and cook for 4-5 minutes per side until browned and cooked through (internal temperature should reach 160°F/71°C). Remove patties and set aside on a plate.
- 4
In the same skillet, reduce heat to medium and add butter. Once melted, add sliced mushrooms and sauté for 5-6 minutes until golden brown and tender.
- 5
Sprinkle flour over the mushrooms and stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
- 6
Gradually whisk in beef broth, tomato paste, and Dijon mustard, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-4 minutes until the gravy thickens.
- 7
Return the Salisbury steaks to the skillet, spooning gravy over them. Reduce heat to low and simmer for 2-3 minutes to allow the flavors to meld and ensure the patties are heated through.
- 8
Serve hot with mashed potatoes, rice, or egg noodles, spooning extra mushroom gravy over the top.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect Salisbury steak is not overworking the meat mixture - handle it gently to keep the patties tender. Also, don't skip scraping those browned bits from the pan when making the gravy - that's where all the deep, savory flavor lives!"
