Salisbury Steak
with Mushroom & Onion Gravy
Ingredients:
The Steaks:
1 pound lean ground beef
3 cloves garlic, minced
1/3 cup panko
1 large egg
1 Tablespoon Worcestershire sauce
1/2 teaspoon onion powder
1 teaspoon Dijon mustard
1/2 teaspoon salt
Pepper to taste
1 Tablespoon olive oil for frying
The Gravy:
1 medium onion, sliced or chopped
7 ounces cremini mushrooms, sliced
2 Tablespoons butter
3 Tablespoons flour
1 3/4 cups beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 pound lean ground beef
3 cloves garlic, minced
1/3 cup panko
1 large egg
1 Tablespoon Worcestershire sauce
1/2 teaspoon onion powder
1 teaspoon Dijon mustard
1/2 teaspoon salt
Pepper to taste
1 Tablespoon olive oil for frying
The Gravy:
1 medium onion, sliced or chopped
7 ounces cremini mushrooms, sliced
2 Tablespoons butter
3 Tablespoons flour
1 3/4 cups beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Directions:
Add all the steak ingredients (except for the olive oil) to a fairly large prep bowl.
Using your impeccibly clean hands, mix it together and form 4 oval shaped patties of the same thickness, about 1/2-3/4" inch.
Add the olive oil to a large skillet over medium-high heat. Allow the skillet to heat up for a few minutes.
Fry the beef patties for 5-6 minutes per side or until they're nicely browned. Transfer to a plate and set aside.
To the skillet (don't drain the fat), add the onion and mushrooms.
Sauté, stirring occasionally, until the water has cooked out and they're nicely seared (about 7-9 min).
Transfer to a the same plate as the beef patties.
Turn the heat down to medium.
Add the butter to the skillet, and once it's melted, sprinkle in the flour. Cook, stirring often, for 1-2 minutes so the raw flour taste is cooked out.
Whisk in the beef broth slowly so the flour has dissolves thoroughly into the gravy.
Whisk the Worcestershire sauce and garlic powder into the sauce.
Add the onions, mushrooms, and beef patties, along with the juices from the plate into the skillet.
Cook for another 5-7 minutes or so until the beef patties are fully cooked through and the sauce has thickened up a bit.
Using your impeccibly clean hands, mix it together and form 4 oval shaped patties of the same thickness, about 1/2-3/4" inch.
Add the olive oil to a large skillet over medium-high heat. Allow the skillet to heat up for a few minutes.
Fry the beef patties for 5-6 minutes per side or until they're nicely browned. Transfer to a plate and set aside.
To the skillet (don't drain the fat), add the onion and mushrooms.
Sauté, stirring occasionally, until the water has cooked out and they're nicely seared (about 7-9 min).
Transfer to a the same plate as the beef patties.
Turn the heat down to medium.
Add the butter to the skillet, and once it's melted, sprinkle in the flour. Cook, stirring often, for 1-2 minutes so the raw flour taste is cooked out.
Whisk in the beef broth slowly so the flour has dissolves thoroughly into the gravy.
Whisk the Worcestershire sauce and garlic powder into the sauce.
Add the onions, mushrooms, and beef patties, along with the juices from the plate into the skillet.
Cook for another 5-7 minutes or so until the beef patties are fully cooked through and the sauce has thickened up a bit.
Notes:
If the gravy gets too thick, add a splash of water or more beef broth...or maybe a little of that red wine you've been sipping on while you cook.
Season your panko with garlic powder, dried parsley, thyme and crushed rosemary for a lot of extra flavor. You can also just use seasoned breadcrumbs, but where's the fun in that?
Serve immediately on a bed of egg noodles or mashed potatoes with your favorite veggie sides.
Leftovers can be stored in...oh, c'mon. Who are we kidding? There's not going to be any leftovers.
Season your panko with garlic powder, dried parsley, thyme and crushed rosemary for a lot of extra flavor. You can also just use seasoned breadcrumbs, but where's the fun in that?
Serve immediately on a bed of egg noodles or mashed potatoes with your favorite veggie sides.
Leftovers can be stored in...oh, c'mon. Who are we kidding? There's not going to be any leftovers.