Salisbury Steaks with Mushroom Gravy
Salisbury Steaks With Mushroom Gravy Recipe - classic tender, juicy ground beef salisbury steaks in a rich, buttery mushroom gravy the whole family loves!
Servings: 8
Equipment
Ingredients
- 2 pounds lean ground beef
- 1 large egg beaten
- ½ cup panko breadcrumbs swap with crushed pork rinds for keto
- 3 tablespoons ketchup
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- ¾ teaspoon black pepper
- ½ teaspoon kosher salt
- 1 crushed beef bouillon cube
For the gravy:
- ½ cup unsalted butter
- 1 small onion thinly sliced
- 8 ounces baby bella mushrooms sliced
- 2 cloves garlic minced
- ½ cup all-purpose flour omit for keto
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dijon mustard
- ½ teaspoon black pepper
- kosher salt to taste
- fresh chopped parsley for garnish
Instructions
- Preheat the oven to 350°F.
- In a large bowl mix together the ground beef, egg, breadcrumbs, ketchup, dijon mustard, Worcestershire sauce, black pepper, salt, and crushed beef bouillon. You can mix by hand, be careful to not over mix.
- Divide the mixture into 8 even portions and form the portions into flat oval shapes.
- Heat an oven-safe 12-inch skillet (I like to use cast iron) with deep sides over medium heat.
- Add the steaks directly into the pan, no need to add any extra oil.
- Brown salisbury steaks on both sides, about 2-3 minutes per side, then place the pan into the oven for 10-15 minutes until an internal temperature reaches 165°F.
- Take the steaks out of the pan and place them on a plate and cover them with foil, set aside.
- Wipe out any excess grease from the pan.
- Over medium heat, add the butter and let it melt.
- Add the onion and mushrooms and cook, stirring occasionally, for about 5 minutes until the onions are softened.
- Add the garlic and stir it in until fragrant, 30 seconds.
- Add the flour and stir it in, coating the veggies, cook stirring constantly for 2 minutes.
- Slowly whisk in the beef stock, making sure there are no lumps.
- Add the Worcestershire sauce, dijon mustard, and black pepper, whisk it in. Taste and add additional sauce if needed.
- Let the gravy simmer for 3 minutes, stirring occasionally.
- Add the steaks back to the pan and cover in the sauce, let simmer for 5 more minutes or until the steaks are heated through.
- Garnish with optional parsley and serve.
Notes
Total comfort food, I love to serve these over mashed potatoes but they are also amazing with egg noodles or rice. You need something to soak up that amazing gravy!
You can skip the oven step and cook the steaks all the way on the stovetop but I find they tend to get too brown.
The beef bouillion cube gives an extra depth of flavor to the steaks. I place the cube in a plastic baggie then crush with a rolling pin.
Nutrition
Serving: 1g | Calories: 470kcal | Carbohydrates: 18g | Protein: 38g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Cholesterol: 155mg | Sodium: 851mg | Fiber: 2g | Sugar: 4g
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