Salisbury steak with mushroom gravy

Chef Bryce
Chef Bryce @ChefBryce

Salisbury steak with mushroom gravy

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Ingredients

4 servings
  1. Salisbury steak mix:
  2. 1 lbground chuck
  3. 1egg beaten
  4. 2 tbsponion powder
  5. 2 tbspketchup
  6. 1 tbspDijon
  7. Few dashes of Worchestershire
  8. 2 tbspminced Italian parsley
  9. Pinchsalt, pepper, garlic powder and dried basil
  10. 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)
  11. For the gravy:
  12. 8 ozBella/cremini mushrooms sliced
  13. 1medium shallot minced
  14. 4regular garlic cloves minced or two extra large
  15. 1/4 cupap flour
  16. 1/2 tsporegano
  17. 1/2 tspdried thyme
  18. Black pepper
  19. Italian parsley minced
  20. 3 cupsbeef stock
  21. Tbspsoy sauce
  22. TspWorcestershire
  23. TspDijon

Cooking Instructions

  1. 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. 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. 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. 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. 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. 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. 7

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

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Chef Bryce
Chef Bryce @ChefBryce
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Comments

PittbullMom2014
PittbullMom2014 @PittbullMom
Wonderful and Looks Delicious😋💕

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