Salisbury Steak Garlic Mash Potatoes Mushroom & Onion gravy
Ingredients:
For the steak:
- 1/3 cup breadcrumbs
1 egg
1 grated yellow onion
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound lean ground beef, such as 90/10
Additional Tbsp. 1 virgin olive oil
For the mushroom sauce:
- 2 tablespoons butter
8 ounces sliced mushrooms, I used baby Portobella (cremini)
2 tablespoons all-purpose flour
2 cups beef broth
Kosher salt (to taste)
Black Pepper (as needed)
Salisbury Steak Garlic Mash Potatoes Mushroom & Onion gravy
Directions:
In a large bowl, grate the onion (and its juice). , bread crumbs (1/3 cup), egg, kosher salt (1 teaspoon), and black pepper (1/2 teaspoon) and mix well.
Place the minced meat in a bowl and mix with the bread crumbs and onion. We recommend using your hands for this.
Divide the beef mixture evenly into 4 portions. The easiest way to do this is to press the beef mixture into the bottom of the bowl and use your fingers to “draw” lines dividing it into four quadrants. Using your hands, form 4 oval patties about 3/4 inch thick.
Heat a large frying pan over high heat. Only when hot (after about 2 minutes) add olive oil (1 tablespoon) to the pan and stir until coated.
Place the patties in the hot skillet and sear for 2 minutes on each side. It should turn a nice brown color. For best color, do not move until 2 minutes have passed.
Place the patty on a plate.
Put the butter (2 tablespoons) in a frying pan and once it has melted, add the sliced mushrooms.
Cook the mushrooms for 2 minutes until golden brown. Then sprinkle flour (2 tablespoons) over the mushrooms. Stir in mushrooms, dusting each with flour and continue cooking for another minute.
Add beef broth (2 cups), stir constantly, add flour, and bring to a simmer.
Return the steak patty to the sauce mixture and simmer, uncovered, for an additional 5 minutes or until cooked through and the sauce thickens.