Salisbury steak is one of my favorite comfort foods. There is something about the tender beef simmered in a rich mushroom and onion laced gravy and served with mashed potatoes that makes me very happy.
Don’t be put off by the long ingredient list or steps in the directions. This is a very simple dish to make.
Salisbury Steak with Mushroom and Onion Gravy
- 1 pound ground beef
- 1 cup plain breadcrumbs
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all purpose flour
- 1/4 teaspoon pepper
- 1 Tablespoon oil
- 8 ounces mushrooms, sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 Tablespoons butter
- 2 Tablespoons flour
- 2 cups beef broth
- To taste salt
- To taste pepper
- In a large bowl mix together the ground beef, breadcrumbs, egg, salt and pepper.
- Shape into 4 oblong patties.
- Mix together the flour and pepper in a shallow dish. Coat the meat patties on both sides with the flour.
- Heat the oil in a skillet with a tight fitting lid.
- Once hot cook the steaks for 3 to 4 minutes per side. They don’t have to be cooked thoroughly but you do want a nice bit of browning.
- Remove from skillet and set aside.
- Cook the mushrooms, onion, and garlic in the same pan for 5 minutes or until the vegetables have cooked down.
- Remove the vegetables from the skillet.
- Drain off any excess fat or other liquids from the pan.
- Melt the butter and stir in the flour.
- Cook the roux for 2 minutes stirring frequently.
- Pour the beef broth into the skillet a little a time, whisking constantly to reduce lumps.
- Add in the steaks and mushroom and onion mixture.
- Cover with a lid and cook over low heat for 25 to 30 minutes.
- Season to taste with salt and pepper.
- Serve with mashed potatoes or egg noodles
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