Recipe for Salisbury Steak with Mushroom Gravy

Table of Contents

Components:

For the steaks from Salisbury:

One pound of 80% lean ground beef
Half a cup of breadcrumbs, ideally panko
1/4 cup of milk
1/4 cup of onion, chopped finely
One huge egg
One teaspoon of powdered garlic
One teaspoon of powdered onion
One teaspoon of Worcestershire sauce
To taste, add salt and pepper. One tablespoon of cooking olive oil

For the gravy with mushrooms:

Two tablespoons of butter without salt
Two cups of sliced mushrooms (button, cremini, or a combination) and half a cup of finely chopped onion
Two minced garlic cloves
One cup of beef broth
One tablespoon of Worcestershire sauce
One tablespoon of soy sauce (optional; adds more flavor depth)
One tablespoon of fresh thyme or one teaspoon of dried thyme
One tablespoon of all-purpose flour
To taste, add salt and pepper.

Directions:

1. Get the Salisbury steaks ready.

The ground beef, breadcrumbs, milk, chopped onion, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper should all be combined in a big bowl. Be careful not to overwork the meat, but mix thoroughly until everything is mixed.
Form each of the four equal pieces of the ingredients into a round or oval patty that is roughly 1/2 inch thick.
In a large skillet or frying pan, heat the olive oil over medium heat. When the temperature reaches 160°F, add the patties and cook for 4–5 minutes on each side, or until they are browned and cooked through. After taking the patties out of the skillet, place them on a dish.

See also Air Fryer Ranch Chicken Bites

2. Prepare the gravy with mushrooms:

Melt the butter in the same skillet over medium heat. Cook for 3–4 minutes, stirring periodically, until the chopped onion is tender.
After adding the sliced mushrooms, simmer them for 5 to 7 minutes, stirring now and then, until they are soft and browned.
Cook for one more minute, or until aromatic, after adding the minced garlic.
To coat the veggies, sprinkle the flour over the mushroom mixture and toss. To get rid of the taste of raw flour, cook for one to two minutes.
Stir continuously as you gradually add the beef broth, ensuring that the flour mixture dissolves and the sauce thickens.
To taste, add the Worcestershire sauce, thyme, soy sauce (if using), and salt and pepper. The gravy should be thickened to your preferred consistency after three to five minutes of simmering.

3. Mix and Present:

Place the cooked Salisbury steaks back in the skillet and cover each patty with a spoonful of the mushroom gravy. Give the steaks five to ten minutes to cook in the gravy so that the flavors may combine.
If needed, add extra salt and pepper to the gravy after tasting it.

4. Offer:

Serve the Salisbury steaks over rice, egg noodles, or mashed potatoes with the mushroom gravy. If desired, you can add fresh parsley as a garnish for a splash of color.

Advice:

Make-Ahead: You can prepare the gravy and Salisbury steaks in advance. If the gravy thickens too much in storage, simply reheat in a covered skillet over low heat, adding a bit additional water or stock.
Mushroom Variety: For a more earthy taste, try experimenting with different kinds of mushrooms, such portobello, shiitake, or cremini.
Sides: This dish tastes well with sautéed greens, roasted veggies, or mashed potatoes.