Salisbury Steak Mushroom Gravy (Print Version)
# Ingredients:
→ Salisbury Steak
01 -
1/2 medium onion (white, brown or yellow), grated
02 -
60 grams panko breadcrumbs or 40 grams plain breadcrumbs
03 -
500 grams ground beef
04 -
1 garlic clove, minced
05 -
1 large egg
06 -
2 tablespoons ketchup
07 -
1 beef bouillon cube, crumbled
08 -
1/2 teaspoon Worcestershire sauce
09 -
3 teaspoons dijon mustard or 2 teaspoons dry mustard powder
→ Mushroom Gravy
10 -
1 tablespoon olive oil
11 -
2 garlic cloves, minced
12 -
1/2 onion, finely chopped
13 -
150 grams mushrooms, sliced
14 -
30 grams unsalted butter
15 -
3 tablespoons (24 grams) plain flour
16 -
480 millilitres low sodium beef broth
17 -
120 millilitres water
18 -
2 teaspoons dijon mustard
19 -
2 teaspoons Worcestershire sauce
20 -
Salt and black pepper, to taste
# Instructions:
01 -
Place breadcrumbs in a large mixing bowl. Grate the onion directly over the breadcrumbs using a box grater, then mix together and allow to soak for several minutes.
02 -
Add ground beef, minced garlic, egg, ketchup, crumbled beef bouillon, Worcestershire sauce, and mustard to the bowl. Mix with hands until the mixture is just combined and begins to feel cohesive and slightly sticky.
03 -
Divide mixture into five equal portions. Firmly shape each into an oval patty approximately 1 2/3 centimetres thick.
04 -
Heat olive oil in a skillet over high heat. Place patties in the pan and cook for 1 minute per side or until browned. Remove patties to a plate; they will remain undercooked inside.
05 -
If the skillet appears dry, add a splash of oil. Add chopped onion and minced garlic, cooking for about 2 minutes until the onion turns translucent.
06 -
Add sliced mushrooms to the skillet and sauté for 2 to 3 minutes until golden and softened.
07 -
Reduce heat to medium and stir in the butter. Once melted, sprinkle in the flour and cook, stirring constantly, for about 30 seconds to create a roux.
08 -
Gradually pour in beef broth and water, stirring to dissolve any lumps. Whisk in dijon mustard and Worcestershire sauce until the mixture is mostly smooth.
09 -
Return browned patties and any accumulated juices to the skillet. Simmer gently for 5 to 7 minutes until the patties are cooked through and the gravy has thickened. Stir occasionally and add extra water if the gravy reduces too quickly.
10 -
Transfer patties to a serving plate. Adjust seasoning of the gravy with salt and black pepper as desired, then spoon mushroom gravy over the steaks. Serve hot, ideally over mashed potatoes. Garnish with parsley if desired.
# Notes:
01 -
Grating onion and allowing it to soak with breadcrumbs adds moisture and flavour, guaranteeing exceptionally tender patties.
02 -
Low sodium beef broth is recommended to control seasoning in the final gravy.