Salisbury Steak with Mushroom Gravy

 

 

 

 

 

 

 

Ingredients:

1 lb (500 g) ground beef (80% lean)
1 onion, finely diced
2 garlic cloves, minced
⅓ cup Panko breadcrumbs
1 large egg
⅓ cup tomato sauce (marinara)
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
¼ teaspoon ground black pepper
Salt, to taste
For the Mushroom Gravy:
1 tablespoon vegetable oil
1 onion, sliced
9 oz (250 g) white button mushrooms, sliced
2 ½ cups low sodium beef broth
1 teaspoon onion powder
½ teaspoon garlic powder
1 ½ teaspoons Worcestershire sauce
3 tablespoons cornstarch mixed with ¼ cup water (or beef stock)
Salt and pepper, as needed

Directions:

Prepare the Patties: In a skillet over medium heat, sauté diced onion until translucent, about 4 minutes. Add garlic and cook for another minute. Let cool slightly. In a large bowl, combine cooled onion mixture, ground beef, breadcrumbs, egg, tomato sauce, mustard, Worcestershire sauce, oregano, pepper, and salt. Mix just until combined. Form into 4-5 oval patties.
Cook the Patties: Heat 2 tablespoons of vegetable oil in the same skillet. Brown the patties over medium heat, about 1 minute per side. Transfer to a plate; they will not be fully cooked yet.
Make the Gravy: Add another tablespoon of oil to the skillet. Sauté sliced onion until browned, then add mushrooms and cook until golden. Return the patties to the skillet.
Simmer: Pour in beef broth, add onion powder, garlic powder, and Worcestershire sauce. Bring to a boil, then cover and simmer for 15 minutes.
Thicken the Gravy: Stir the cornstarch mixture into the skillet. Continue to cook, stirring, for about 5 minutes or until the gravy thickens. Season with salt and pepper to taste.
Finish: Ensure the patties reach an internal temperature of 160°F (71°C). Serve hot with mashed potatoes or your choice of sides.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 358 kcal | Servings: 4 servings