This mouthwatering Salisbury Steak with the most amazing mushroom and onion gravy is love! Throw this together easily in a breeze, and serve this over mashed potatoes for a filling meal perfect for your entire family!
Ingredients
Salisbury Steaks:
1 pound lean ground beef (like ground sirloin which is 90/10)
1 egg
1 small yellow onion – grated with the juice it produces
⅓ c. breadcrumbs
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
Mushroom Gravy:
8 ounces sliced mushrooms (preferably Baby Bella)
2 tablespoons butter
2 tablespoons all-purpose flour
kosher salt to taste
black pepper to taste
2 c. beef broth
How to make Salisbury Steak Garlic Mash Potatoes Mushroom & Onion Gravy
Salisbury Steak Patties:
Step 1: Combine the grated onion (with its juices), the breadcrumbs, the egg, kosher salt, and black pepper in a large bowl until well blended.
Step 2: To the bowl, add the lean ground beef. Toss well. Evenly divide the beef mixture into 4 patties. Shaping 4 oval patties that are about 3/4 inch thick.
Step 3: Add the olive oil to a searing hot large skillet over high heat. Swirl the pan to coat the bottom, then carefully place the patties into the hot pan. Cook the patties for about 2 minutes per side or until brown. I suggest not moving the patties until after about 2 minutes. Set the patties aside when done.
Mushroom Gravy:
Step 4: To the skillet, melt 2 tbsp butter. Add the sliced mushrooms once the butter has melted and cooked for about 2 minutes or until golden. Over the mushrooms, sprinkle the flour, stir, and cook for an additional minute.
Step 5: Pour in the beef broth and simmer for about 5 minutes, stirring constantly until the sauce has thickened.
Step 6: Return the partially cooked steak to the pan with the gravy. Let everything simmer for another 5 to 10 minutes, uncovered, until the internal temperature of the patties reaches 160 degrees F, and the gravy has thickened.
Step 7: Remove from the oven when done and serve the steaks over mashed potatoes. On top, drizzle the mushroom gravy. Enjoy!
Ingredients
- Salisbury Steaks:
- 1 pound lean ground beef (like ground sirloin which is 90/10)
- 1 egg
- 1 small yellow onion – grated with the juice it produces
- ⅓ c. breadcrumbs
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Mushroom Gravy:
- 8 ounces sliced mushrooms (preferably Baby Bella)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- kosher salt to taste
- black pepper to taste
- 2 c. beef broth
Instructions
Salisbury Steak Patties:
Step 1: Combine the grated onion (with its juices), the breadcrumbs, the egg, kosher salt, and black pepper in a large bowl until well blended.
Step 2: To the bowl, add the lean ground beef. Toss well. Evenly divide the beef mixture into 4 patties. Shaping 4 oval patties that are about 3/4 inch thick.
Step 3: Add the olive oil to a searing hot large skillet over high heat. Swirl the pan to coat the bottom, then carefully place the patties into the hot pan. Cook the patties for about 2 minutes per side or until brown. I suggest not moving the patties until after about 2 minutes. Set the patties aside when done.
Mushroom Gravy:
Step 4: To the skillet, melt 2 tbsp butter. Add the sliced mushrooms once the butter has melted and cooked for about 2 minutes or until golden. Over the mushrooms, sprinkle the flour, stir, and cook for an additional minute.
Step 5: Pour in the beef broth and simmer for about 5 minutes, stirring constantly until the sauce has thickened.
Step 6: Return the partially cooked steak to the pan with the gravy. Let everything simmer for another 5 to 10 minutes, uncovered, until the internal temperature of the patties reaches 160 degrees F, and the gravy has thickened.
Step 7: Remove from the oven when done and serve the steaks over mashed potatoes. On top, drizzle the mushroom gravy. Enjoy!
