Salisbury Steak Mushrooms (Printable Version)
Pile tender beef patties and onion with panko in flavorful mushroom gravy. It’s a snug and tasty dinner you can’t mess up.
# What You'll Need:
→ Salisbury Steak
01 -
2 tablespoons ketchup
02 -
3 teaspoons dijon mustard or 2 teaspoons dry mustard powder
03 -
1/2 teaspoon Worcestershire sauce
04 -
1 beef bouillon cube, crumbled
05 -
1 garlic clove, minced
06 -
1/2 medium onion (white, brown or yellow), grated
07 -
1 large egg
08 -
60 grams panko breadcrumbs or 40 grams plain breadcrumbs
09 -
500 grams ground beef
→ Mushroom Gravy
10 -
2 teaspoons Worcestershire sauce
11 -
120 millilitres water
12 -
2 teaspoons dijon mustard
13 -
Salt and black pepper, to taste
14 -
480 millilitres low sodium beef broth
15 -
3 tablespoons (24 grams) plain flour
16 -
30 grams unsalted butter
17 -
1/2 onion, finely chopped
18 -
2 garlic cloves, minced
19 -
150 grams mushrooms, sliced
20 -
1 tablespoon olive oil
# Step-by-Step Guide:
01 -
Pop the steaks on your serving platter. Try the gravy and sprinkle in more salt or pepper if it needs it. Pour the mushroom gravy all over. Best with mashed potatoes. If you like, toss on a bit of parsley.
02 -
Now scoot the browned patties—plus their juices—back into the pan. Let everything bubble gently for around 5 to 7 minutes so your patties finish cooking and the mushroom sauce thickens. If the gravy gets too thick, splash in a bit more water. Give it a stir now and then.
03 -
Pour in the beef broth and water little by little, stirring as you go so you don’t end up with lumps. Whisk in the Worcestershire sauce and mustard till things look mostly smooth.
04 -
Set the burner to medium heat. Toss in the butter, let it melt, then add the flour. Stir that for about 30 seconds until you get a thick paste, also known as a roux.
05 -
Put the mushrooms into the pan. Let them cook for a couple minutes, about 2 to 3, till they’re golden and soft.
06 -
If your skillet’s looking dry, splash in some more oil. Toss in the chopped onions and minced garlic. Let them soften until the onions look see-through, should take about 2 minutes.
07 -
Heat up a skillet and drizzle in the oil. Add your oval meat patties and worry less about them being perfect. Give them one minute on each side till they’re browned. Take them out—the insides will still be pretty raw for now.
08 -
Split the beef mixture into five chunks. Shape each into a thick oval, roughly 1 2/3 cm tall. Don’t fuss too much about making them perfect.
09 -
Time to add the ground beef, egg, minced garlic, ketchup, mustard, Worcestershire, and bouillon to the soaked breadcrumb and onion mixture. Dive in with your hands and mix it all till it sticks together and feels a bit tacky.
10 -
Grab a big bowl and toss the breadcrumbs in. Use a box grater to shred the onion right over those crumbs and mix it up. Let that sit for a few minutes so everything gets moistened.
# Additional Notes:
01 -
Soaking grated onion with breadcrumbs keeps the beef juicy and ensures every bite’s extra tender.
02 -
Choose a low sodium beef broth, so you’ve got more control over how salty your sauce turns out.