Salisbury Steak with Mushroom Gravy
Instructions
- 1
In a large bowl, combine ground beef, breadcrumbs, egg, diced onion, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently until just combined - don't overmix or the patties will be tough.
- 2
Divide the mixture into 4 equal portions and shape into oval patties about 3/4 inch thick. Make a slight indentation in the center of each patty to prevent bulging during cooking.
- 3
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the patties and cook for 4-5 minutes per side until browned and cooked through (internal temperature should reach 160°F/71°C). Remove patties and set aside on a plate.
- 4
In the same skillet, reduce heat to medium and add butter. Once melted, add sliced mushrooms and sauté for 5-6 minutes until golden brown and tender.
- 5
Sprinkle flour over the mushrooms and stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
- 6
Gradually whisk in beef broth, tomato paste, and Dijon mustard, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-4 minutes until the gravy thickens.
- 7
Return the Salisbury steaks to the skillet, spooning gravy over them. Reduce heat to low and simmer for 2-3 minutes to allow the flavors to meld and ensure the patties are heated through.
- 8
Serve hot with mashed potatoes, rice, or egg noodles, spooning extra mushroom gravy over the top.
Chef's Note
"The key to perfect Salisbury steak is not overworking the meat mixture - handle it gently to keep the patties tender. Also, don't skip scraping those browned bits from the pan when making the gravy - that's where all the deep, savory flavor lives!"
