Salisbury Steak in a Delicious Mushroom Gravy


I was scrolling through some great recipes on Pinterest and had looked at a salisbury steak recipe that just slammed me into a past moment in the kitchen at Joe Collins Italian Seafood Restaurant in Saratoga Springs NY where I regularly made a nice salisbury steak dish with mashed potatoes and mushroom gravy for the staff working the late menu with me. I am going to make some of this great eats over the July 4th holiday weekend and publish the recipe here for you to test in your kitchen. It is simple, tastes great and is filling…so Let’s make some Salisbury Steak in a delicious mushroom gravy.

1 lb Ground beef

2 tsp Garlic (minced)

6 oz Mushrooms (sliced)

1 sweet large onion (sliced)

1 Egg

1 Beef bouillon cube

2 cups Beef stock

4 tsp Dijon mustard

3 tbsp Ketchup

2 tsp Worcester sauce

3 tbsp All Purpose flour

1 /2 tsp Salt

1/2 tsp ground black pepper

2 tbsp Olive oil

1/2 cup of white wine

1/2 cup plain breadcrumbs

2 tbsp Butter

1 cup Water

Make the Meat Patties

In a mixing bowl add 1 pound ground beef, 2 tsp dijon mustard, bread crumbs,  egg, ketchup, bouillon cube, worcestershire sauce. Blend with hands until the ingredients are incorporated. Do not overly mix or the texture with be that of meatloaf and not a steak. Form 4-5 patties and set aside.

Cook the Veggies

Bring 1 tbsp olive oil in a 10-12″ skillet over medium high heat to a point where it is starting to smoke.

Add sliced onion and garlic and cook for 2 minutes until onions are translucent. Remove half the onions into a stainless large bowl.

Add the mushrooms into the skillet and cook mushrooms for 2 minutes. Transfer into a medium bowl.

Add the second 1 tbsp of olive oil to the veggie skillet and bring to a med hi heat, then add the steaks and cook until browned on each side.

Remove steaks onto a plate and bring burner down to medium low.

Make a Gravy

deglaze  skillet with white wine and add butter (stir with whisk and work the bottom to bring up all those flavors into your sauce .

Add flour and cook roux for 30-60 seconds.

Whisk in remaining beef stock, remaining mustard, salt and pepper to taste, continue whisking until smooth.

Increase heat to medium then transfer reintroduce the onions and mushrooms into the gravy.

Finish the Steak

Add the steaks into the gravy

Cook for about 7 minutes as gravy thickens

If the gravy over thickens thickens a little water and whisk a bit.

Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.

This is a great meal…and it comes to you from my past…. I made this many times as a young chef. It can be made in different variations but I liked this one. ENJOY….

Serve salisbury steaks topped with the mushroom gravy with mashed potatoes and a fresh green salad.

Remember to finish that open bottle of white wine….Ahhhhhhh!

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