This Salisbury Steak Garlic Mash Potatoes Mushroom & Onion Gravy is one of the exceptional meals I’ve made! It’s mouthwatering, easy and quick to make, and economical. You can even make the patties in advance and simply keep them in the fridge for up to 2 days. Or freeze uncooked for up to 2 months.
Ingredients
Salisbury Steaks:
1 egg
⅓ c. breadcrumbs
1 small yellow onion – grated with the juice it produces
1 pound lean ground beef (like 90/10 ground sirloin)
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: Place the grated onion (with its juices), the bread crumbs, the egg, kosher salt, and black pepper in a large bowl. Mix well until blended. Then, add the lean ground beef and mix well using your hands until everything is fully combined.
Step 2: To make four patties, evenly divide the beef mixture. Shape each patty into a 3/4-inch thick oval.
Step 3: On high, heat a large skillet. Once searing hot, drizzle 1 tbsp olive to the skillet and swirl the pan to coat. Add the patties and cook for about 2 minutes per side or until brown. To a plate, transfer the seared patties and set them aside.
Mushroom Gravy:
Step 4: To the skillet, melt 2 tbsp butter. Then, add the sliced mushrooms and cook for about 2 minutes or until golden. Over the mushrooms, sprinkle the flour. Stir well to coat the mushrooms and continue to cook for another minute.
Step 5: To the skillet, pour in the broth while stirring constantly. Let it simmer for about 5 minutes or until the sauce has thickened.
Step 6: Return the partially cooked steak to the skillet and simmer for an additional 5 to 10 minutes until the gravy has thickened and the internal temperature of the steak reaches 160 degrees F.
Step 7: Over mashed potatoes, serve the steak, and drizzle with mushroom gravy. Enjoy!
Ingredients
- Salisbury Steaks:
- 1 egg
- ⅓ c. breadcrumbs
- 1 small yellow onion – grated with the juice it produces
- 1 pound lean ground beef (like 90/10 ground sirloin)
- 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: Place the grated onion (with its juices), the bread crumbs, the egg, kosher salt, and black pepper in a large bowl. Mix well until blended. Then, add the lean ground beef and mix well using your hands until everything is fully combined.
Step 2: To make four patties, evenly divide the beef mixture. Shape each patty into a 3/4-inch thick oval.
Step 3: On high, heat a large skillet. Once searing hot, drizzle 1 tbsp olive to the skillet and swirl the pan to coat. Add the patties and cook for about 2 minutes per side or until brown. To a plate, transfer the seared patties and set them aside.
Mushroom Gravy:
Step 4: To the skillet, melt 2 tbsp butter. Then, add the sliced mushrooms and cook for about 2 minutes or until golden. Over the mushrooms, sprinkle the flour. Stir well to coat the mushrooms and continue to cook for another minute.
Step 5: To the skillet, pour in the broth while stirring constantly. Let it simmer for about 5 minutes or until the sauce has thickened.
Step 6: Return the partially cooked steak to the skillet and simmer for an additional 5 to 10 minutes until the gravy has thickened and the internal temperature of the steak reaches 160 degrees F.
Step 7: Over mashed potatoes, serve the steak, and drizzle with mushroom gravy. Enjoy!
