Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy
I always enjoy a nice steak, whether it's a tenderloin steak, a rib eye, a new york, etc. and I also enjoy the classic salisbury steak, aka the hamburger steak which is so quick, easy and cheap to make. The salisbury steak is basically a ground beef patty (aka a burger patty) that is pan fried until crispy on the outside and served like a steak to be eaten with a knife and fork rather than in a bun like a burger. Because the steaks are cooked in a pan it's really nice to make a simple pan sauce to take advantage of all of the brown bits of flavour that are stuck to the bottom of the pan after cooking the patties in it! I like to go with a mushroom and onion style gravy seasoned simply with garlic and thyme and the combo with the beef patties is a fabulous one. Because we are dealing with a ground meat patty here, we have the opportunity to add flavour, both to the patties and to the gravy. I often like to keep it simple and go with the recipe as written but it's also nice to change it up every once in a while. No matter how you go with these salisbury steaks with mushroom gravy, you are sure to enjoy them!

Salisbury Steak with Mushroom Gravy
I served these salisbury steaks with mushroom gravy on a bed of parmesan mashed cauliflower along with steamed broccoli! Yum! What a meal!

Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy
Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4

Quick and easy salisbury steaks, aka hamburger steaks, in a tasty mushroom and onion gravy!


ingredients
    For the salisbury steaks:
  • 1 pound ground beef
  • 1 small onion, finely diced
  • 4 cloves garlic, grated
  • 1 egg, lightly beaten
  • 1/2 cup breadcrumbs (gluten-free for gluten-free)
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste
  • For the mushroom gravy:
  • 2 tablespoons butter
  • 8 ounces mushrooms, sliced
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)(optional)
  • 2 tablespoons flour (rice flour for gluten-free)
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons dijon mustard
  • salt and pepper to taste
directions
    For the salisbury steaks:
  1. Mix the beef, onion, garlic, egg, breadcrumbs, Worcestershire sauce, salt and pepper, form into 4 patties and fry them in a pan until lightly golden brown on both sides and cooked though, about 3-7 minutes per side, before setting them aside.
  2. For the mushroom gravy:
  3. Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushroom have released their moisture, it has cooked off and the mushrooms start to turn a light golden brown, about 13-15 minutes.
  4. Add the garlic, thyme and flour and and cook for 2 minutes, stirring.
  5. Add the broth and deglaze the pan by scraping up the brown bits of flavour from the bottom of the pan with a spoon while the broth sizzles.
  6. Add the Worcestershire sauce, dijon mustard, salt and pepper, bring to a boil, reduce the heat and simmer until the gravy thickens, about 3-5 minutes.

Option: Add 1 tablespoon fish sauce or soy sauce to the patties and/or gravy.
Option: Add 1/4 cup parmesan to the patties and/or gravy!
Option: Add tomato paste/sauceto the patties and/or gravy.
Option: Replace some or all of the broth with dry red wine.
Option: Replace the Worcestershire sauce with tonkatsu sauce.
Option: Add cayenne!
Option: Add nutmeg!
Option: Add curry powder (or a Japanese style curry cube) for something different!
Nutrition Facts: Calories 331, Fat 12.8g (Saturated 6.3g, Trans 0), Cholesterol 116mg, Sodium 574mg, Carbs 22.2g (Fiber 2.3g, Sugars 5.9g), Protein 31.5g
Nutrition by: Nutritional facts powered by Edamam

12 comments:

Heather Christo said...

What wonderful comfort food! I just love that sauce!

marla {Family Fresh Cooking} said...

Loving this hearty winter meal!

Maria Lichty said...

Looks like a hearty meal!

Unknown said...

I wonder if you have a preference for fat content. I find an 80/20 does quite well for burgers, but my Salisbury comes out a little tough. Any suggestions?

Kevin Lynch said...

Unknown: I usually go with medium from the store. Another option is to grind your own to your own preference.

Toni reed said...

I just love your receipts .you really know how to recipes. Thank you.

Sandy said...

Thank-you for sharing the recipe! It looks and sounds delicious. Would it be possible to freeze this meal? Make a double batch and freeze half for the future and if so at what point in the recipe do you recommend freezing?

Anonymous said...

I just made the Salisbury Steak with Mushroom Gravy and it is AWESOME. The taste is so good, plus it is easy to make. The only thing I will change next time is to use a variety of mushrooms and a lot because I love mushrooms. Thank you.

Kevin Lynch said...

Anonymous: I'm glad you like it! Extra mushrooms would be perfect!

Savage said...

do you have the recipe somewhere for the parmesan mashed cauliflower? I searched but can't find it.

Rie said...

Looks delish.... I plan on making this tonight. Question.....Do you remove the patties from the pan before you make the gravy???

Kevin Lynch said...

Rie: Yes, you set the patties aside while making the gravy. Enjoy!

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