Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4 servings
Hearty, simple, delicious – this is by far the best Salisbury Steak I’ve ever made! With savoury mushroom-onion gravy, this dish is surely a huge hit.
Ingredients
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Steak:
1 lb (454 g) ground beef
1/4 c (30 g) breadcrumbs
1 large egg
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) onion powder
1/2 tsp (2.5 ml) garlic salt
1/2 tsp (2.5 ml) mustard powder
1/4 tsp (1.25 ml) kosher salt
lots fresh ground black pepper, or to taste
1 tbsp (15 ml) cooking oil, for searing beef patties
Mushroom Gravy:
3 tbsp (30 g) butter
8 oz (227 g) mushrooms, sliced
1 medium onion, sliced
2 cloves garlic, minced
1/4-1/2 c (30-60 g) flour, depending on how thick you like your gravy
3 c (720 ml) broth (beef, chicken or vegetable)
kosher salt or sea salt, or to taste
black pepper to taste
How to make The Best Salisbury Steak with Mushroom-Onion Gravy
Step 1: Combine the beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic salt, mustard powder, salt, and black pepper in a large bowl. And make individual 4 oval patties.
Step 2: Heat oil in a large pan over medium-high heat. Once hot, add and cook the patties for about a minutes on both sides. Once done, remove the cooked patties from the pan.
Step 3: In the same pan, pour in the juices, add in the mushrooms, and cook for about 10 minutes over medium-high heat or until the onions are golden and the liquid from the mushrooms is gone.
Step 4: Then, add in the garlic and butter and continue to cook for a minute more.
Step 5: Add the flout into the pan and stir until no lumps. Pour half to a cup beef stock, whisking until well mixed.
Step 6: Adjust the heat to high and gradually pour in the rest of the broth. Whisk until incorporated. To taste, season with salt and pepper.
Step 7: When the gravy is boiling, adjust the heat to low and often stir until thickened. Simmer for 5 to 10 minutes more before you add back the Salisbury steak patties. Cook for another 5 to 10 minutes until the patties are cooked through, occasionally stirring the gravy around the steaks. If desired, season with more salt and pepper according to taste.
Step 8: Once done, serve the steaks with gravy on top of rice, or pasta, or mashed potatoes. Enjoy!
Nutrition
Calories: 480kcal | Carbohydrates: 19g | Protein: 25g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 142mg | Sodium: 1373mg | Potassium: 581mg | Fiber: 1g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 3.6mg
Ingredients
- Steak:
- 1 lb (454 g) ground beef
- 1/4 c (30 g) breadcrumbs
- 1 large egg
- 2 tsp (10 ml) Worcestershire sauce
- 1 tsp (5 ml) onion powder
- 1/2 tsp (2.5 ml) garlic salt
- 1/2 tsp (2.5 ml) mustard powder
- 1/4 tsp (1.25 ml) kosher salt
- lots fresh ground black pepper, or to taste
- 1 tbsp (15 ml) cooking oil, for searing beef patties
- Mushroom Gravy:
- 3 tbsp (30 g) butter
- 8 oz (227 g) mushrooms, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1/4-1/2 c (30-60 g) flour, depending on how thick you like your gravy
- 3 c (720 ml) broth (beef, chicken or vegetable)
- kosher salt or sea salt, or to taste
- black pepper to taste
Instructions
Step 1: Combine the beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic salt, mustard powder, salt, and black pepper in a large bowl. And make individual 4 oval patties.
Step 2: Heat oil in a large pan over medium-high heat. Once hot, add and cook the patties for about a minutes on both sides. Once done, remove the cooked patties from the pan.
Step 3: In the same pan, pour in the juices, add in the mushrooms, and cook for about 10 minutes over medium-high heat or until the onions are golden and the liquid from the mushrooms is gone.
Step 4: Then, add in the garlic and butter and continue to cook for a minute more.
Step 5: Add the flout into the pan and stir until no lumps. Pour half to a cup beef stock, whisking until well mixed.
Step 6: Adjust the heat to high and gradually pour in the rest of the broth. Whisk until incorporated. To taste, season with salt and pepper.
Step 7: When the gravy is boiling, adjust the heat to low and often stir until thickened. Simmer for 5 to 10 minutes more before you add back the Salisbury steak patties. Cook for another 5 to 10 minutes until the patties are cooked through, occasionally stirring the gravy around the steaks. If desired, season with more salt and pepper according to taste.
Step 8: Once done, serve the steaks with gravy on top of rice, or pasta, or mashed potatoes. Enjoy!
