Step-by-Step Guide to Make Quick Salisbury steak with mushroom gravy

Hey everyone, it's Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Any-night-of-the-week Salisbury steak with mushroom gravy. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Salisbury steak with mushroom gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salisbury steak with mushroom gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salisbury steak with mushroom gravy is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few components. You can have Salisbury steak with mushroom gravy using 23 ingredients and 7 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Salisbury steak with mushroom gravy:

1. Salisbury steak mix:
2. 1 lb ground chuck
3. 1 egg beaten
4. 2 tbsp onion powder
5. 2 tbsp ketchup
6. 1 tbsp Dijon
7. Few dashes of Worchestershire
8. 2 tbsp minced Italian parsley
9. Pinch salt, pepper, garlic powder and dried basil
10. 1/3 cup bread crumbs (I had a slice of stale sourdough that I mixed with half and half to make a paste since I had it, that’s a common meatball technique)
11. For the gravy:
12. 8 oz Bella/cremini mushrooms sliced
13. 1 medium shallot minced
14. 4 regular garlic cloves minced or two extra large
15. 1/4 cup ap flour
16. 1/2 tsp oregano
17. 1/2 tsp dried thyme
18. Black pepper
19. Italian parsley minced
20. 3 cups beef stock
21. Tbsp soy sauce
22. Tsp Worcestershire
23. Tsp Dijon

Steps to make to make Salisbury steak with mushroom gravy

1. Start by mixing all the steak ingredients together in a bowl except for the beef. Combine well then add the beef and work it in but don’t overdo it. If you over work it you will make it tough. Form 4 patties for 1lb of ground beef and Indent the middle so it plumps evenly and set in the fridge until set up and ready to use. (The pic shows 2 but just ignore that)
2. Add a glug of evo to your pan and turn to med high and sear the steaks a few minutes a side then set aside, they will finish cooking when they go into the sauce.
3. Add 1 pat of butter scraping the fond up as the butter melts then add the mushrooms until they are brown and caramelized, set aside.
4. Now add 2 tbsp of butter and another glug of evo and sauté your shallots for about 3 minutes on med high. Reduce heat and add the garlic until fragrant. Add the flour for a couple minutes scraping any fond left off the bottom of the pan.
5. Slowly start whisking in the broth until the lumps are gone. Add the oregano, thyme, pepper, soy sauce and Worcestershire and bring to a slow simmer
6. Once the gravy has come together and it starts to thicken taste for seasoning then add the mushrooms followed by the steaks to the gravy. Turn the heat down to a low simmer and spoon the gravy over the steaks several times and cook until the steaks hit 160. Add some parsley and stir through the gravy.
7. I served it over creamy Yukon gold mashed potatoes with roasted dill carrots along with a bit more parsley for color.

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