Step 1: Prepare the Salisbury Steaks
1. Grate the Onion: Place breadcrumbs in a large bowl. Grate the onion directly over the breadcrumbs. Mix with your fingers and let soak for a few minutes.
2. Combine Ingredients: Add the ground beef, garlic, egg, ketchup, bouillon cube, Worcestershire sauce, and Dijon mustard to the bowl.
3. Mix Thoroughly: Use your hands to mix until just combined. Mix for a couple of minutes until the mixture becomes slightly “pasty,” ensuring the patties hold together.
4. Form Patties: Divide the mixture into 5 portions and shape into oval patties, about ¾-inch thick.
Step 2: Cook the Patties and Make the Gravy
1. Brown the Patties: Heat oil in a large skillet over high heat. Add the patties and cook for 1 minute on each side until browned. Remove and set aside (they will still be raw inside).
2. Cook Aromatics: If the skillet looks dry, add a bit more oil. Add the chopped onion and garlic, cooking for 2 minutes until the onions are translucent.
3. Cook Mushrooms: Add the mushrooms to the skillet and cook for 2-3 minutes until golden.
4. Make the Roux: Reduce heat to medium. Add butter to the skillet. Once melted, stir in the flour and cook for 30 seconds, stirring constantly.
Step 3: Make the Gravy
1. Gradually Add Liquids: Slowly pour in the beef broth, stirring constantly to avoid lumps. Once mostly smooth, whisk in the water, Dijon mustard, Worcestershire sauce, and season with salt and pepper.
Step 4: Finish Cooking the Steaks
1. Simmer: Add the patties back into the skillet, including any juices on the plate. Simmer for 5-7 minutes, stirring the gravy occasionally, until the steaks are fully cooked (internal temperature of 160°F/71°C) and the gravy has thickened. If the gravy thickens too quickly, add a bit more water.
2. Adjust Seasoning: Taste the gravy and adjust salt and pepper as needed.
Step 5: Serve
1. Remove the steaks and serve over mashed potatoes, rice, or egg noodles.
2. Spoon the mushroom gravy generously over the steaks. Garnish with fresh parsley if desired.
Tips
• Use Fresh Mushrooms: Cremini or button mushrooms work well for a savory flavor.
• Make-Ahead: Prepare the patties and gravy separately, then reheat together for an easy meal.
• Thicker Gravy: For an extra-thick gravy, cook the roux a bit longer before adding the liquids.
• Customize: Add a splash of red wine to the gravy for deeper flavor.
Storage Options
• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze the cooked patties and gravy separately for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop.
Salisbury Steak with Mushroom Gravy is a comforting, flavorful dish that’s perfect for any night of the week. Serve it with mashed potatoes or steamed vegetables for a complete, satisfying meal!
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