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–+ servings

Salisbury Steak and Gravy

Juicy, tender beef patties are seared then cooked in a rich mushroom and onion gravy
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Calories: 683
Ingredients Method Nutrition Notes

Ingredients
  

Patties
  • 1 lb Ground Beef Lean, or grind your own, see notes
  • 1 ea Egg Jumbo
  • 2 tbsp Minced Onion Dried
  • 2 tbsp Tomato Ketchup
  • 2 tsp worcestershire sauce
  • 1 tbsp Mustard Dijon
  • 1 cube Beef Bouillon
  • 1 tsp Dried Parsley
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt Kosher, of course
  • 1/2 tsp Black Pepper Fresh Ground
  • 1/2 tsp Granulated Garlic
  • 1/2 tsp Dried Basil
Mushroom and Onion Gravy
  • 12 oz Mixed Mushrooms Washed, sliced 1/4"
  • 1 ea Onion Large, Peeled, Sliced 1/4"
  • 6 tbsp Butter Unsalted
  • 3 tbsp neutral oil
  • 4 tsp Minced Garlic 4 large cloves
  • 1/4 Cup AP Flour
  • 4 cups Beef Stock Low Sodium
  • 3 tbsp worcestershire sauce
  • 1 tsp Mustard Djion
  • 1 tsp Dried Parsley
  • 1/2 tsp Dried oregano
  • 1/2 tsp Dried Thyme

Method
 

Beef Patties
  1. Add all the steak ingredients to a large bowl EXCEPT the ground beef.
  2. Whisk together with a fork until thoroughly combined.
  3. Add the ground beef and combine with your hands.
  4. Divide the mixture into 4 equal portions, and pat firmly into oval patties around 3/4”-inch thick.
  5. Make a shallow depression/dimple in each patty so the outer border is about a ¼ inch higher than the middle.
  6. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the patties on each side for about 3 minutes total.
  7. Remove the patties to a plate and reserve.
Gravy
  1. Working in batches, add the mushrooms to the skillet in a single layer over medium-high heat.
  2. Stir to coat the mushrooms in the drippings, adding 1 tbsp of butter, if needed. Cook for 2-3 minutes per side or until browned. Remove to a plate, repeat with the rest of the mushroom.
  3. Add the onions and 1-2 tbsp of butter if needed, sautee for 2-3 minutes to soften
  4. Reduce heat to low, add garlic and sauté for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan.
  5. Slowly whisk in beef broth and all remaining gravy ingredients. Whisk until most of the lumps are gone.
Assembly
  1. Add the partially cooked patties back to the skillet, and nestle them into the gravy.
  2. Bring to a simmer over high heat then reduce to medium. Cook for 5-7 minutes or until the internal temperature of the patties reaches 160 degrees F, stirring occasionally around the patties. If the gravy thickens too quickly, add additional broth.
  3. Once the steaks are done, stir in the mushrooms, and heat through.
  4. Taste, season, and balance flavor.

Nutrition

Calories: 683kcalCarbohydrates: 26gProtein: 29gFat: 52gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 127mgSodium: 1664mgPotassium: 1275mgFiber: 4gSugar: 8gVitamin A: 602IUVitamin C: 6mgCalcium: 125mgIron: 5mg

Notes

A note on Ground Beef:
I prefer to make my ground beef.
  • Cube your portion of dead cow into 3/4 - 1" chunks
  • Spread onto a sheet pan and freeze for 30 minutes
  • Grind up in either a grinder or a food processor
This allows me to control the amount of fat and the quality of the beef.
 Yes, most store-bought ground beef is produced from high-quality trimmings, etc., etc.  
This specific dish was always a hit at the lair, always served over fresh mash.  I have been known to add a tbsp of hot sauce to the beef mixture and to sear my beef off in a jigger or two of bourbon, just for that RogueChef twist.
Serve with mashed potatoes, or mixed mash, a small salad, and freshly baked bread.

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