Salisbury Steak with Mushroom Gravy
Ingredients:
- 2 lbs 80/20 ground chuck
- 1/2 cup rusk (breadcrumbs)
- 1 egg
- 1/2 cup milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tsp dried onion
- 1 tablespoon “Better Than Beef” broth (or beef bouillon)
- 2 medium onions, sliced
- 2 cups mushrooms, sliced
- 4 cups beef broth
- 1 tablespoon cornstarch (for thickening)
Directions:
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, salt, pepper, dried onion, and Better Than Beef broth. Mix until well combined and form the mixture into evenly-sized patties.
- Heat a teaspoon of oil in a large skillet over medium-high heat. Once the skillet is hot, add the patties and cook for about 5 minutes on each side, or until nicely browned. Once browned, remove the patties from the skillet and set aside.
- In the same skillet, add the sliced onions and mushrooms. Cook, stirring occasionally, for about 3 minutes, or until the onions are translucent and the mushrooms are tender.
- Return the browned patties to the skillet, arranging them among the onions and mushrooms.
- In a small bowl, mix the cornstarch with a few tablespoons of cold water to create a slurry. Pour the beef broth into the skillet and stir in the cornstarch slurry. Bring the mixture to a simmer, stirring occasionally, until the gravy has thickened, about 5-7 minutes.
- Once the gravy has thickened, reduce the heat to low and let the Salisbury steak simmer in the gravy for an additional 5 minutes to allow the flavors to meld together.
- Serve the Salisbury steak hot, topped with the mushroom gravy. This dish pairs well with mashed potatoes, rice, or steamed vegetables.
Enjoy this hearty and comforting Salisbury steak with mushroom gravy, packed with savory flavors
here are some tips to make Salisbury Steak with Mushroom Gravy:
- Choose the Right Ground Beef: Opt for ground chuck with an 80/20 ratio of lean meat to fat. This ratio provides enough fat for flavor and juiciness without making the patties too greasy.
- Handle the Meat Gently: When mixing the ground beef with other ingredients to form the patties, avoid overworking the meat. Overmixing can result in tough patties. Mix just until the ingredients are evenly distributed.
- Season Generously: Salisbury steak patties benefit from ample seasoning. Be sure to season the meat mixture well with salt, pepper, dried onion, and any other preferred seasonings for robust flavor.
- Brown the Patties Properly: To achieve a nice crust on the patties, ensure the skillet is hot before adding them. Cook them for about 5 minutes on each side, without overcrowding the skillet, to allow them to brown evenly.
- Sauté the Onions and Mushrooms: Cooking the onions and mushrooms in the same skillet after browning the patties allows them to absorb the flavor from the meat drippings, enhancing the overall taste of the dish.
- Use Quality Beef Broth: For the gravy, opt for a high-quality beef broth or stock for the best flavor. You can also enhance the depth of flavor by adding a tablespoon of “Better Than Beef” broth or beef bouillon.
- Thicken the Gravy Correctly: Use cornstarch as a thickening agent for the gravy. Mix it with a small amount of cold water to create a slurry before adding it to the simmering broth. This prevents clumping and ensures a smooth, lump-free gravy.
- Simmer for Flavor: Letting the Salisbury steak simmer in the gravy for a few minutes after thickening allows the flavors to meld together and ensures the patties are fully cooked through.
- Adjust Seasoning to Taste: Taste the gravy before serving and adjust the seasoning if necessary. You can add more salt, pepper, or other seasonings to suit your preferences.
- Garnish for Presentation: Sprinkle some freshly chopped parsley or chives over the finished dish for a pop of color and added freshness.
By following these tips, you can create a delicious Salisbury Steak with Mushroom Gravy that’s full of flavor and sure to be a hit at the dinner table!
