Salisbury Steak Garlic Mash Potatoes Mushroom & Onion gravy

Classic Salisbury Steak with Mushroom and Onion Gravy

Classic Salisbury Steak, smothered in a rich mushroom and onion gravy, epitomizes comfort food at its finest. It’s a timeless dish that’s not only quick and economical to prepare but also a hit with both kids and adults.

This homemade version outshines any pre-packaged alternative you might find in the freezer aisle, offering a fresh and flavorful twist on a beloved classic.

Serve this delightful Salisbury Steak with a side of mashed potatoes or steamed vegetables for a complete meal that brings comfort with every bite. This dish not only fills the kitchen with inviting aromas but also brings a taste of home to the table effortlessly.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients:

For the Steaks:

• 1/3 cup breadcrumbs
• 1 egg
• 1 small yellow onion, grated
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 lb lean ground beef (90/10)
• 1 tablespoon extra-virgin olive oil

For the Mushroom Gravy:

• 2 tablespoons butter
• 8 oz sliced baby portobella (cremini) mushrooms
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• Kosher salt, to taste
• Black pepper, to taste

Instructions:

1. Prepare the Steak Mix: In a large bowl, combine the grated onion (with its juices), breadcrumbs, egg, kosher salt, and black pepper until well mixed. Add the ground beef and mix thoroughly, preferably with your hands.
2. Form the Patties: Divide the beef mixture into four equal parts. An easy method is to flatten the mixture in the bowl and score into four quadrants. Shape each portion into an oval patty about 3/4 inch thick.
3. Cook the Patties: Heat a large skillet over high heat. Once hot, add the olive oil and swirl to coat. Place the patties in the skillet and cook for 2 minutes on each side, achieving a nice brown sear without moving them prematurely. Remove the patties and set aside on a plate.
4. Make the Gravy: In the same skillet, melt the butter and add the sliced mushrooms. Cook for 2 minutes until golden, then sprinkle with flour. Stir well to coat the mushrooms and cook for another minute.
5. Simmer with Broth: Pour in the beef broth, stirring constantly to blend the flour into the broth. Bring the mixture to a simmer.
6. Finish Cooking: Return the patties to the skillet with the gravy. Let them simmer uncovered for 5 minutes, or until they are fully cooked and the gravy has thickened.

Notes:

• Time-Saving Tip: Form the patties ahead and refrigerate for up to two days to ease preparation.
• Money-Saving Tip: Purchase ground beef on sale or in bulk, storing extra in the freezer. Use homemade breadcrumbs from toasted bread for an economical choice.
• Dairy-Free Version: Substitute butter with additional olive oil for making the gravy.
• Gluten-Free Version: Use gluten-free breadcrumbs for the patties and substitute flour with a cornstarch slurry for the gravy.