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Salisbury Steak with Mushroom Gravy

Cooked Salisbury Steak with gravy in a black slow cooker
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A juicy Salisbury Steak recipe with Mushroom Gravy Salisbury Steak Sauce. Easy to make with a restaurant trick for an extra tasty gravy!

Ingredients

Scale
  • 1/2 onion ((white, brown or yellow))
  • 1/2 cup panko breadcrumbs ((or 1/3 cup ordinary breadcrumbs))
  • 1 lb/500g ground beef (mince)
  • 1 garlic clove (, minced)
  • 1 egg
  • 2 tbsp ketchup
  • 1 beef bouillon cube (, crumbled)
  • 1/2 tsp Worcestershire sauce
  • 3 tsp dijon mustard (OR 2 tsp dry mustard powder)
  • 1 tbsp olive oil
  • 2 garlic cloves (, minced)
  • 1/2 onion (, finely chopped)
  • 5 oz/150g mushrooms (, sliced)
  • 30g / 2 tbsp unsalted butter
  • 3 tbsp flour ((all purpose / plain))
  • 2 cups beef broth / stock (, low sodium)
  • 1/2 cup water
  • 2 tsp dijon mustard
  • 2 tsp Worcestershire sauce
  • Salt and pepper

Instructions

  1. Onion grating – Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
  2. Mix – Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit “pasty” which will ensure your patties hold together well.
  3. Form patties – Divide into 5 and pat very firmly into oval patties around 3/4″ / 1 2/3 cm thick.
  4. Brown patties – Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be raw inside). Remove onto plate.
  5. Cook aromatics – If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
  6. Cook mushrooms – Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.
  7. Make gravy roux – Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
  8. Gravy – Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
  9. Finish cooking steaks – Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
  10. Season gravy – Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
  11. Serve salisbury steaks topped with the mushroom gravy – over mashed potato is ideal! Sprinkle with a bit of parsley if desired.

Find it online: https://recipnest.com/salisbury-steak-with-mushroom-gravy/