Salisbury steak with mushroom gravy

Name: Salisbury steak with mushroom gravy
Yield: 4 servings
Cuisine: American
Ingredients: Salisbury steak mix:; 1 lb ground chuck; 1 egg beaten; 2 tbsp onion powder; 2 tbsp ketchup; 1 tbsp Dijon; Few dashes of Worchestershire; 2 tbsp minced Italian parsley; Pinch salt, pepper, garlic powder and dried basil; 1/3 cup bread crumbs (I had a slice of stale sourdough that I mixed with half and half to make a paste since I had it, that’s a common meatball technique); For the gravy:; 8 oz Bella/cremini mushrooms sliced; 1 medium shallot minced; 4 regular garlic cloves minced or two extra large; 1/4 cup ap flour; 1/2 tsp oregano; 1/2 tsp dried thyme; Black pepper; Italian parsley minced; 3 cups beef stock; Tbsp soy sauce; Tsp Worcestershire; Tsp Dijon

Chef Bryce @ChefBryce

Salisbury steak with mushroom gravy

Chef Bryce @ChefBryce

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Ingredients

4 servings

Salisbury steak mix:
1 lbground chuck
1egg beaten
2 tbsponion powder
2 tbspketchup
1 tbspDijon
Few dashes of Worchestershire
2 tbspminced Italian parsley
Pinchsalt, pepper, garlic powder and dried basil
1/3 cupbread crumbs (I had a slice of stale sourdough that I mixed with half and half to make a paste since I had it, that’s a common meatball technique)
For the gravy:
8 ozBella/cremini mushrooms sliced
1medium shallot minced
4regular garlic cloves minced or two extra large
1/4 cupap flour
1/2 tsporegano
1/2 tspdried thyme
Black pepper
Italian parsley minced
3 cupsbeef stock
Tbspsoy sauce
TspWorcestershire
TspDijon

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Steps

1

Start by mixing all the steak ingredients together in a bowl except for the beef. Combine well then add the beef and work it in but don’t overdo it. If you over work it you will make it tough. Form 4 patties for 1lb of ground beef and Indent the middle so it plumps evenly and set in the fridge until set up and ready to use. (The pic shows 2 but just ignore that)
2

Add a glug of evo to your pan and turn to med high and sear the steaks a few minutes a side then set aside, they will finish cooking when they go into the sauce.
3

Add 1 pat of butter scraping the fond up as the butter melts then add the mushrooms until they are brown and caramelized, set aside.
4

Now add 2 tbsp of butter and another glug of evo and sauté your shallots for about 3 minutes on med high. Reduce heat and add the garlic until fragrant. Add the flour for a couple minutes scraping any fond left off the bottom of the pan.
5

Slowly start whisking in the broth until the lumps are gone. Add the oregano, thyme, pepper, soy sauce and Worcestershire and bring to a slow simmer
6

Once the gravy has come together and it starts to thicken taste for seasoning then add the mushrooms followed by the steaks to the gravy. Turn the heat down to a low simmer and spoon the gravy over the steaks several times and cook until the steaks hit 160. Add some parsley and stir through the gravy.
7

I served it over creamy Yukon gold mashed potatoes with roasted dill carrots along with a bit more parsley for color.