Classic Salisbury Steak with Cremini Mushroom Gravy
A tv dinner classic kicked up a few notches and made from scratch right in your own kitchen.
Ingredients
Salisbury Steak
- 2 pounds ground beef
- 2/3 cup Italian seasoned fine breadcrumbs
- 1 tablespoon extra virgin olive oil
- 1 teaspoon worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 2 tablespoons butter
Cremini Mushroom Gravy
- 1 large yellow onion, diced
- 16 ounces cremini mushrooms, thick sliced
- 3 cloves of garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 teaspoon worcestershire sauce
- 2 tablespoons cornstarch
- 2-2 1/2 cups beef stock
- 1 beef bouillon cube
- fresh parsley, finely chopped (garnish)
Instructions
- In a large bowl, combine 2 pounds of ground beef with 2/3 cup of italian seasoned fine breadcrumbs, 1 tablespoon of extra virgin olive oil, 1 teaspoon of worcestershire sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper and 1 large egg
- Divide the mixture into 4-6 equal portions and form each portion into an oval shaped patty
- Place 2 tablespoons of butter into a large skillet and place it over medium heat
- Once the butter has melted, place all of the patties in the skillet in a single layer
- Cook the patties for 5-7 minutes (depending on their thickness) on the first side and once the underside is a deep golden brown, carefully flip the patties onto the other side and cook for an additional 5-7 minutes
- Transfer the patties onto a plate and set aside for now
- With the skillet over medium heat, add 1 diced yellow onion and 16 ounces of thickly sliced cremini mushrooms
- Cook for 5-7 minutes and once the onions and mushrooms have started to soften, add 3 cloves of garlic, 2 tablespoons of tomato paste, 2 tablespoons of soy sauce and 1 teaspoon of worcestershire sauce and stir to combine
- Whisk in 2 to 2 1/2 cups of beef stock (depending on how thick you want your gravy, I always add 2 1/2 cups)
- Bring the gravy up to a simmer
- In a small cup, combine 2 tablespoons of cornstarch with 2 tablespoons of water or beef stock
- Add 1 beef bouillon cube and the cornstarch mixture to the gravy and stir to combine
- Return the beef patties to the skillet
- Allow the gravy to simmer for 5-7 minutes before serving
- Serve with mashed potatoes and green beans