Salisbury Steak & Mushroom Gravy
Delicious & rich, this dish originates from 1897 German immigrants.
Servings: 4
Calories: 407kcal
Cost: $10
Equipment
- Vinyl Gloves (optional)
Ingredients
- ½ onion
- ½ c breadcrumbs
- 1 lb ground beef
- 1 egg
- 2 T ketchup
- ½ t Worcestershire sauce
- 1 t dijon mustard
- 1 beef bouillon cube, crushed
Mushroom Gravy
- ½ onion
- 5 oz white Mushrooms, sliced
- 2 T unsalted butter
- 3 T Flour
- 2 c beef broth
- 2 t Worcestershire sauce
Instructions
- Add all Salisbury steak ingredients to a bowl and mix by hand, folding gently in a circular motion.
- Place beef mixture in refrigerator for one hour.
- While beef mixture rests, prep & measure your gravy ingredients: dice the onion, slice the mushroom, cook your beef broth (if using boullion cubes), and prepare any side dishes (like mashed potatoes).
- Divide beef into 4 (or 5) football-shaped patties, one inch thick in the middle.
- Heat oil in skillet over high heat. Add the steaks and cook one minute per side, just until browned. Remove onto plate.
- Reduce heat to medium, adding more oil. Cook chopped onion for 2 minutes or until translucent.
- Add sliced mushroom and cook for 3 minutes, until moist and golden. Add butter.
- Once butter is melted, slowly stir in all the Flour and cook about a minute.
- Slowly stir in beef broth, then Worcestershire sauce, salt & pepper. Add the steaks & cook about 6 minutes, stirring gravy occasionally.