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Salisbury Steak with Mushroom Gravy

This recipe guides you through preparing classic Salisbury Steak. Ground beef patties are seasoned and pan-fried until golden brown, then simmered in a rich, savory mushroom gravy. It's a comforting and flavorful dish, perfect for a hearty meal.
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Total Time 55 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: british
Calories: 1614.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ground beef
  • 1/3 cup plain breadcrumbs
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons neutral-flavored oil cooking oil I use avocado oil

Equipment

  • 1 Mixing Bowl For combining patty ingredients
  • 1 Large Skillet For searing patties and preparing gravy
  • 1 Whisk For smooth gravy consistency
  • 1 Spatula or Tongs For flipping patties
  • 1 Measuring Cups and Spoons For precise ingredient portions

Method
 

  1. In a large mixing bowl, gently combine the ground beef, breadcrumbs, egg, salt, and ground black pepper until just mixed.
  2. Divide the mixture into four equal portions and shape them into oval or round patties, about 3/4-inch thick.
  3. Heat the neutral-flavored cooking oil in a large skillet over medium-high heat until shimmering.
  4. Carefully place the patties in the hot skillet and sear for 4-6 minutes per side, until deeply browned and cooked through. Remove patties and set aside.
  5. Reduce the heat to medium. Add sliced mushrooms to the skillet and cook, stirring occasionally, until softened and lightly browned (approximately 5-7 minutes).
  6. Sprinkle 1-2 tablespoons of all-purpose flour over the mushrooms, stirring to coat, and cook for 1 minute to remove the raw flour taste.
  7. Gradually whisk in 2 cups of beef broth (or stock) and a teaspoon of Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
  8. Bring the gravy to a simmer, stirring continuously, and cook until it thickens to your desired consistency.
  9. Return the cooked patties to the skillet, nestling them into the gravy.
  10. Simmer for 5-7 minutes, allowing the flavors to meld and the patties to warm through. Taste and adjust seasoning before serving.

Notes

1. Avoid overmixing the ground beef for the patties; overworking the meat can lead to a tough texture. Mix just until combined. 2. Achieving a deep, golden-brown sear on the patties is crucial for developing rich flavor, known as the Maillard reaction. Don't rush this step. 3. When making the gravy, ensure you deglaze the pan thoroughly after cooking the patties. The browned bits (fond) on the bottom of the skillet are packed with flavor and form the base of an excellent gravy. 4. For an extra layer of umami, consider adding a splash of red wine or a touch of Dijon mustard to the gravy.