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Salisbury Steak with Mushroom (optional) Gravy.
Ingredients
Salisbury Steak
1/2 yellow onion
1/2 cup panko breadcrumbs
1 lb ground beef (minced)
1 garlic clove , minced
1 egg
2 tbsp ketchup
1 beef bouillon cube , crumbled or equivalent Gravy Master
1/2 tsp Worcestershire sauce
3 tsp dijon mustard OR 2 tsp dry mustard powder
Gravy
1 tbsp olive oil
2 garlic cloves , minced
1/2 onion , finely chopped
5 oz mushrooms , sliced
2tbsp unsalted butter
3 tbsp flour (all purpose / plain)
2 cups beef broth / stock , low sodium
1/2 cup water
2 tsp dijon mustard
2 tsp Worcestershire sauce
Salt and pepper tt
Instructions
Salisbury Steaks
Onion grating – Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
Mix – Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit “pasty” which will ensure your patties hold together well.
Form patties – Divide into 5 and pat very firmly into oval patties around 3/4″ / 1 2/3 cm thick.
Cooking and Gravy
Brown patties – Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be raw inside). Remove onto plate.
Dash oil, Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
Cook mushrooms – Add the mushrooms into the skillet and cook for 2 – 3 minutes until lightly golden
Make gravy roux – Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
Gravy – Gradually add in beef broth, stirring as you go removing lumps, whisk in remaining Gravy ingredients.
Finish cooking steaks – Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
Season gravy sp
