These steak patties smothered in a delicious gravy sauce are what you just might need today! Serve them over mashed potatoes. Yum!
Ingredients:
For the Salisbury Steaks:
1-pound lean ground beef (such as ground sirloin which is 90/10)
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
⅓ c breadcrumbs
½ teaspoon black pepper
1 small yellow onion – grated with the juice it produces
1 Egg
For the Mushroom Gravy:
2 tablespoons all-purpose flour
2 c beef broth
2 tablespoons butter
black pepper to taste
8 ounces sliced mushrooms (preferably Baby Bella)
kosher salt to taste
Directions:
For the Salisbury Steak Patties:
Add egg, breadcrumbs, grated onion, pepper, and kosher salt into a large mixing bowl. Whisk until well incorporated.
Place the beef into the breadcrumb mixture, then toss until well coated. Form 4 patties out of the mixture.
Place a large skillet on the stove and turn the heat to high.
Add 1 tablespoon of olive oil and allow it to become hot.
Add the patties into the hot skillet, then sear each side for about 2 minutes or until brown. Transfer the seared patties onto a clean plate.
For the Mushroom Gravy:
In the empty skillet, add 2 tablespoons of butter and allow it to melt.
Add the mushroom slices, then sauté for about 2 minutes or until they turn golden brown.
Add flour over the mushrooms, then stir until well coated. Cook 1 more minute to remove the raw taste of the flour.
Pour in the beef broth, then stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits. Let the mixture simmer for 5 minutes or until thick.
Put the seared patties back into the skillet, then toss until well coated with the sauce. Simmer for 5 to 10 minutes.
Serve right away over mashed potatoes. Enjoy!
Notes:
Don’t forget to spoon the delicious gravy on top!
These steaks can last up to 2 months in the freezer.
Ingredients
- For the Salisbury Steaks:
- 1-pound lean ground beef (such as ground sirloin which is 90/10)
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- ⅓ c breadcrumbs
- ½ teaspoon black pepper
- 1 small yellow onion – grated with the juice it produces
- 1 Egg
- For the Mushroom Gravy:
- 2 tablespoons all-purpose flour
- 2 c beef broth
- 2 tablespoons butter
- black pepper to taste
- 8 ounces sliced mushrooms (preferably Baby Bella)
- kosher salt to taste
- Directions:
Instructions
For the Salisbury Steak Patties:
Add egg, breadcrumbs, grated onion, pepper, and kosher salt into a large mixing bowl. Whisk until well incorporated.
Place the beef into the breadcrumb mixture, then toss until well coated. Form 4 patties out of the mixture.
Place a large skillet on the stove and turn the heat to high.
Add 1 tablespoon of olive oil and allow it to become hot.
Add the patties into the hot skillet, then sear each side for about 2 minutes or until brown. Transfer the seared patties onto a clean plate.
For the Mushroom Gravy:
In the empty skillet, add 2 tablespoons of butter and allow it to melt.
Add the mushroom slices, then sauté for about 2 minutes or until they turn golden brown.
Add flour over the mushrooms, then stir until well coated. Cook 1 more minute to remove the raw taste of the flour.
Pour in the beef broth, then stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits. Let the mixture simmer for 5 minutes or until thick.
Put the seared patties back into the skillet, then toss until well coated with the sauce. Simmer for 5 to 10 minutes.
Serve right away over mashed potatoes. Enjoy!
Notes
Don’t forget to spoon the delicious gravy on top! These steaks can last up to 2 months in the freezer.
