Salisbury Steak in Mushroom Gravy
Salisbury steak in mushroom gravy is not your classic 1970's TV dinner. It's a dish that transcends generations, bringing forth memories of family gatherings, Sunday dinners, and the simple joy of indulging in hearty, homemade goodness.
Equipment
- 1 Large bowl
- 1 large deep sided skillet or Dutch oven
- sharp knife
- measuring cups/spoons
Ingredients
For the beef patties
- 1 pound ground beef
- 1/2 cup seasoned breadcrumbs (or plain and add dried herbs of choice like thyme and oregano)
- 1 egg, beaten
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
For the gravy
- 8 oz mushrooms, sliced
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 2 cups beef stock
- 1 cup dry red wine (optional)
- 2 tbsp butter
- 3 tbsp flour
- 1/2 tsp pepper
- salt to taste
Instructions
For the patties
- Combine egg, mustard, Worcestershire sauce, onion, garlic, salt/pepper, and breadcrumbs in a large bowl
- Add ground beef and mix with hands until well incorporated. Do not overmix.
- Divide mixture into 4 equal patties and shape into an oval, about 1/2-1" thickness
- Heat oil in a large high-sided skillet or Dutch oven (what I use) over medium high heat
- Sear patties on both sides to form a golden brown crust (they will not be fully cooked)
- Remove from pan and set aside
For the gravy
- Add onions, mushrooms, and butter to the pan over medium heat. Sauté until the onions are translucent and mushrooms are lightly browned.
- Add garlic, Dijon mustard, Worcestershire sauce, pepper and cook an additional 2 minutes
- Add flour and mix to "cook" the flour. This will form a sort of paste in the pan.
- Add wine and beef stock. Stir to release any brown bits on the bottom of the pan.
- Bring to a boil and stir constantly until sauce thickens
Bring it all together
- Place beef patties into the mushroom sauce and reduce heat.
- Spoon sauce over patties and simmer over low heat for 15-20 minutes or until patties are cooked through.
- Taste sauce and adjust seasoning if necessary.
Notes
*Calories are approximate
Special Tips:
- When combining steak patties, mix just until combined. Overmixing will make for a tough patty.
- If the mixture is too wet, add more breadcrumbs, if too dry, add a splash of milk to the mixture.
- I did not list a specific salt measurement to the sauce recipe. If using salted beef stock, adjust salt accordingly. Always taste your food as you go along!
- Cook the mushrooms and onions long enough to release their water content and mushrooms begin to brown. This may take a little time, but so worth it!
- If sauce does not thicken to your liking, add a slurry of 2 tsp cornstarch mixed in 4 tsp warm water. If too thick, add more beef stock.
