Salisbury Steak // Mom on Time Out

 

Ingredients

For the Steaks

  • 2 pound lean ground beef
  • 0.67 cup panko breadcrumbs
  • 2 teaspoon Italian seasoning
  • 2 large egg
  • 2 tablespoon ketchup
  • 2 teaspoon Dijon mustard
  • 4 teaspoons Worcestershire sauce
  • salt and pepper to taste (I use about ½ teaspoon of each)
  • 2 garlic clove finely minced
  • 4 tablespoons extra virgin olive oil

Mushroom Gravy

  • 2 tablespoon extra virgin olive oil if needed
  • 1 onion diced
  • 16 ounces sliced mushrooms
  • 4 tablespoons unsalted butter
  • 4 tablespoons all purpose flour
  • 3 cups beef stock or beef broth or beef consomme
  • 2 tablespoon ketchup
  • 2 teaspoons Worcestershire sauce
  • salt and pepper to taste

Instructions

  • In a large bowl, combine the ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper and garlic.
    2 pound lean ground beef,0.67 cup panko breadcrumbs,2 teaspoon Italian seasoning,2 large egg,2 tablespoon ketchup,2 teaspoon Dijon mustard,4 teaspoons Worcestershire sauce,salt and pepper,2 garlic clove
  • Form into 4 oval patties about ¾ inch thick.
  • Heat olive oil in a large deep skillet over medium high heat. Add the steaks and cook until golden brown, about 4 to 5 minutes on each side. (Steaks do not need to be fully cooked at this time.) Remove steaks to a plate and set aside.
    4 tablespoons extra virgin olive oil

Mushroom Gravy

  • Add chopped onions to the skillet, season with salt and pepper, and cook until partly translucent, 3 to 4 minutes. (If the skillet needs a little more oil, add it now.)
    1 onion,2 tablespoon extra virgin olive oil
  • Add mushrooms, season with salt and pepper, and cook until golden, about 3 to 5 minutes.
    16 ounces sliced mushrooms
  • Turn down the heat to medium, add the butter and stir to melt. Add flour and whisk until combined with the butter.
    4 tablespoons unsalted butter,4 tablespoons all purpose flour
  • Gradually pour in the beef stock, whisking continuously. Add the ketchup and Worcestershire sauce and season with salt and pepper as needed.
    3 cups beef stock,2 tablespoon ketchup,2 teaspoons Worcestershire sauce,salt and pepper
  • Bring to a simmer and add steaks back to the skillet. Cover and cook for another 5 minutes or until steaks are cooked through. If you notice the gravy getting too thick, add more beef stock or water.
  • Serve Salisbury steaks with gravy on top over mashed potatoes. Sprinkle with fresh ground black pepper and some parsley. Enjoy!

Video

Notes

Storage Information
Leftovers should be stored in an airtight container and enjoyed within 2 days.
To freeze: Let steaks cool completely and then transfer steaks and gravy to a freezer safe container for up to 2 months. When ready, remove from freezer and thaw overnight in the refrigerator. Steaks and gravy can be reheated in a skillet until warmed through. You may need to add additional broth to thin out the gravy.

Nutrition

Calories: 395kcal | Carbohydrates: 14g | Protein: 31g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 438mg | Potassium: 863mg | Fiber: 1g | Sugar: 5g | Vitamin A: 294IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 4mg

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