Ingredients: |
Ingredients: For the Steak Patties:
½ yellow onion, grated
½ c. panko breadcrumbs
1 lb. ground beef
1 T. minced garlic
1 egg
2 T. ketchup
1 crumbled beef bouillon cube (or 1 T. Better Than Bouillon and 1 tsp. Penzy's Chicago Steak seasoning)
1 tsp. Worcestershire sauce
3 tsp. dijon mustard or 2 tsp. dry mustard
For the Gravy:
1 T. olive oil
1 T. minced garlic
½ onion, chopped fine
1 - 8 oz. pkg. sliced mushrooms
2 T. butter
3 T. flour
2 c. beef stock
1 c. water
1 tsp. dijon mustard
1 tsp. Worcestershire sauce
salt and pepper to taste
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Directions: |
Directions:Place breadcrumbs in a large bowl. Grate the onion over the breadcrumbs and mix with fingers. Set aside to soak. After a few minutes add remaining steak patty ingredients, using your hands to mix until just combined. Don't overmix. Divide into oval patties about ¾ to 1 inch thick.
Heat oil in a heavy skillet over high heat until very hot. Add the steaks and brown on first side, about 1 minute, then flip and brown on the other (they will still be raw inside). Remove to a plate.
Add a touch more oil if needed, then add the chopped onion and garlic and cook until onions are translucent. Add mushrooms and cook for 2 to 3 minutes until golden brown. Turn the heat down to medium. Add butter to melt, then add flour and stir to mix. Gradually add beef broth, whisking as you go until lump free. Then whisk in remaining gravy ingredients.
Add browned steak patties to the skillet along with any juices on the plate. Cook for 5 to 10 minutes until gravy is thickened, stirring occasionally. If the gravy gets too thick just add more broth or water.
Remove steaks to a platter if desired and top with gravy, or serve them in the skillet. Over mashed potatoes is the best!! |
This recipe for Salisbury Steak with Mushroom Gravy is from