Salisbury Steak with Mushroom Gravy
There are many dishes I’ve had over the years that when I look back, I can’t believe I thought were so fabulous. As we get older, our tastes change and also evolve in the flavor department… well that’s my case anyway!
One of the best examples I can give is Salisbury Steak! Oh my! When I was a child, I loved this dish! It was one of my favorites but not so much when I was in my mid-30s. It was okay but nothing to write home about. It was a “simple” dish to make when you didn’t want to complicate things…
Just before I met David, I was going through my old recipes and came across this Salisbury Steak. I looked at it and it just dawned on me… Why was it called a Salisbury “Steak” when the ingredients are almost identical to a regular “plain Jane” hamburger. Well, this recipe was about to change and get a “flavor boost”!
I didn’t reinvent the wheel but I sure brought this dish a notch higher by adding more flavor and spice to it. I also added a quick, flavorful onion-mushroom sauce, elevating this recipe so the meat doesn’t dry out. It’s not super different from the traditional version… just more interesting!
I like to serve this with my Mixed Mashed Potatoes and a steamed vegetable. As I mentioned, this recipe is not an “OMG” that you want to serve at your next dinner party but it’s still an amazing dish to enjoy during weeknights. After all, it’s a comfort food!
Bring back your childhood food memories with this Salisbury Steak recipe by adding a grown up taste to it! It’s unpretentious, quick & easy to make and straightforward… The perfect meal to have at home with your slippers on…
Bon Appétit
Here are more comfort food recipes for you to try…
– Mediterranean Eggplant Casserole
– Slow Cooker BBQ Sloppy Joes
– Oven Baked Chicken Fingers
– Minestrone Soup
– Old Fashioned Baked Beans with Bacon
– Frankie’s Macaroni Casserole
and for even more beef recipes, click on this link… Recipe Category • Beef
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Salisbury Steak with Mushroom Gravy
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Ingredients
SALISBURY STEAKS
- 1 1/2 lbs. (750 g) lean ground beef
- 1/3 cup panko® breadcrumbs
- 1 large free-run egg, beaten
- 1/3 cup red onions, finely chopped
- 1 tsp. Montréal Steak seasoning
- 1/2 tsp. Herbes de Provence see Recipe
- 1/2 tsp. smoked paprika
- freshly ground black pepper, to taste (I always use mixed peppercorns)
MUSHROOM GRAVY
- 1 1/2 tbsp. olive oil tips & tricks
- 1 cup red onions, sliced (Lyonnaise cut) tips & tricks
- 1 1/2 cups cremini mushrooms, sliced
- 1 small pinch ground Himalayan sea salt
- 1/4 cup red wine
- 2 cups low-sodium beef broth
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 tsp. cornstarch (mixed with 1/2 cup cold water)
- 1 tbsp. chopped parsley, for garnish tips & tricks
Directions
SALISBURY STEAKS
- In a mixing bowl, combine ground beef, breadcrumbs, egg, onions, Montréal Steak seasoning, Herbes de Provence, smoked paprika, and freshly ground black pepper.
- Evenly shape the mixture into 4 oval patties and place them on a plate. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
- In a large skillet over medium heat, add oil and when hot, working in batches, add the beef patties; cook 3 minutes per side. Remove from the skillet, place them on a plate, cover loosely with foil and set aside while making the gravy.
MUSHROOM GRAVY
- After the patties are cooked, return the skillet to the burner and add sliced onions - if there's not enough fat, add a little oil. Sauté for 2 minutes.
- Add mushrooms, sprinkle on a pinch of sea salt and sauté for 4 minutes.
- Pour in red wine and cook until the liquid is almost evaporated. Pour in beef broth and freshly ground black pepper. Bring to a boil before reducing to medium; simmer for 5 minutes.
- Return the beef patties to the skillet, reduce the heat to medium low, and simmer until heated through, about 5 minutes.
- Transfer the warmed patties to serving plates, increase the heat to medium-high and pour in cornstarch mixture. Stir until the sauce thickens, less than a minute.
- Spoon the gravy over the patties and sprinkle on fresh chopped parsley. Serve with mashed potatoes and steamed vegetables.
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