Salisbury Steak with Onion Mushroom Gravy

Close up shot of salisbury steaks in a pan with mushrooms in a creamy sauce

5 from 1 vote

Salisbury Steak with Onion Mushroom Gravy

These juicy Salisbury steaks are served in a cosy and earthy mushroom and onion gravy, best devoured with a fluffy mashed potato pillow.

Prep Time15

Cook Time40

Total Time55

Course: Dinner

Cuisine: American

Keyword: salisbury steak

Servings: people

Author: Julia Frey of Vikalinka

Equipment

This is an affiliate link.Cast iron skillet

Ingredients

500g/1 lbs ground beef
1/2 onion grated or 1 tsp onion powder
75g/1/2 cup breadcrumbs
1/2 tbsp This is an affiliate link.Worcestershire sauce
1 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp dried thyme optional
1 egg
2 tbsp water
1 tbsp oil for frying

For the mushroom gravy

2 tbsp butter
1 red onion sliced
1 tbsp apple cider vinegar
300g/4 cups mushrooms sliced
2 cloves garlic minced
2 tbsp flour
500ml/2 cups beef stock or chicken stock
1/2 tsp This is an affiliate link. Worcestershire sauce
Salt and pepper to taste

Instructions

In a large bowl combine the ground beef, grated onion, breadcrumbs, Worcestershire sauce, salt, black pepper, garlic powder, dried thyme, water and an egg. Mix to combine. (I recommend using your gloved hands to combine the mixture. Then divide into 4 parts, rolls into balls, then flatten them lightly to 4cm/1.5 inch thickness.
Heat the oil in a large frying pan and once sizzling hot add the patties and brown on medium heat for 5 minutes on each side or until golden. While the patties are cooking, slice the onions and mushrooms. Remove the browned beef patties to a separate plate, they will not be cooked all the way through at this point.
To the same pan add 1 tbsp of butter and mushrooms, saute the mushrooms with a pinch of salt over medium heat for 5-7 minutes or until they’ve got good colour on then, then lower the heat and push the mushrooms aside to free some space on the pan, add another tablespoon of butter and sliced onion, cook the onions for 5 minutes. Don’t forget to stir both onions and mushrooms to avoid burning.
When the onion are slightly coloured and have softened add the minced garlic and cook for 30 seconds, then deglaze the pan with the apple cider vinegar and let it evaporate, sprinkle the pan with the flour and mix so the vegetables are evenly coated with the flour. Slowly add the beef stock while stirring to avoid lumpy gravy, then add the Worcestershire sauce, salt and pepper to taste. Bring the beef patties back to the pan and spoon some gravy oven them, simmer over medium heat for 10-15 minutes until the beef is cooked all the way through and the gravy has thickened.

Nutrition