Simmering Saturdays: Salisbury Steak with Mushroom Gravy
Editor’s note: Simmering Saturdays is a recurring column on InkFreeNews. This food feature is provided by Nagi at RecipeTinEats. Look for it to post weekly at 10 a.m.
Salisbury Steak with Mushroom Gravy
Ingredients
SALISBURY STEAK
- 1/2 onion (white, brown or yellow)
- 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
- 1 lb/500g ground beef (mince)
- 1 garlic clove , minced
- 1 egg
- 2 tbsp ketchup
- 1 beef bouillon cube , crumbled
- 1/2 tsp Worcestershire sauce
- 3 tsp dijon mustard OR 2 tsp dry mustard powder
GRAVY
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 onion, finely chopped
- 5 oz mushrooms, sliced
- 2 tbsp unsalted butter
- 3 tbsp flour (all purpose/plain)
- 2 cups beef broth/stock
- 1 cup water
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- Salt and pepper
Instructions
SALISBURY STEAKS
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Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
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Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit “pasty” which will ensure your patties hold together well.
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Divide into 5 and pat firmly into oval patties around 3/4″ / 1 2/3 cm thick.
COOKING AND GRAVY
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Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.
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If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minutes until onions are a bit translucent.
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Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.
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Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
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Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
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Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
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Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
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Serve Salisbury Steaks topped with the mushroom gravy – over mashed potato is ideal! Sprinkle with a bit of parsley if desired.
