Salisbury Steaks with Mushroom and
Onion Gravy
Ingredients:
For Salisbury Steaks:
- 2 pounds ground beef (80/20 mix is best for flavor and tenderness)
- 3/4 cup seasoned bread crumbs
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon tomato paste
- 2 teaspoons dry mustard
- 2 cloves garlic. minced
- 1/4 cup Italian flat leaf parsley, minced
- Salt and Pepper to taste
For Mushroom and Onion Gravy:
- 1 pound sliced mushrooms of your choice
- 1 large yellow onion, diced
- 1/4 cup pan drippings from Salisbury steaks
- 2 1/4 cups beef broth
- 2 teaspoons cornstarch
- Salt and Pepper to taste
Method:
Salisbury Steaks:
1: Combine ground beef, bread crumbs, Worcestershire sauce, tomato paste, dry mustard, garlic, parsley and salt and pepper until well mixed.
2: Form into 8 oval patties.
3: Fry over medium heat in a frying pan until cooked through and no longer pink. Remove from pan and place on a plate and cover with foil to keep the patties warm. Discard all but 1/4 cup of the pan drippings.
Mushroom and Onion Gravy:
1: In the same frying pan, saute the mushrooms and onions in the reserved pan drippings until browned and tender.
2: Make a cornstarch slurry by mixing the cornstarch with a 1/4 cup of beef broth. Set aside.
3: Add 2 cups beef broth to cooked mushrooms and onions. Heat until bubbly.
4: Add cornstarch slurry to bubbling broth a little bit at a time until it reaches your desired thickness. (you may not need the entire slurry, depending on your taste)
5: Add salt and pepper to taste.
6: Place patties into the gravy and allow to heat through.
Makes 8 servings.