The thing that gets me about salisbury steak is the name. Salisbury steak is basically a meatloaf patty cooked in a gravy. Calling it a steak is reaching. Because if you’re really in the mood for a steak, it would be a bit of a letdown. But if you know going into it that it’s really a hamburger steak, the results can be quite tasty.
I think salisbury steak sometimes gets a bad rap. 1) because it’s not really a steak and 2) because of the packaged TV dinners that it often comes in. So I made my salisbury steak with a mushroom gravy and told the kids we were having burgers in gravy. They loved it!
Start by mixing your ground beef, onions, bread crumbs, mustard, Worcestershire sauce, garlic, salt and pepper in a bowl. I used my hands because they work best.
Make sure everything is evenly combined.
Shape into patties and fry over medium heat in about 2-4 Tablespoons olive oil.
Make sure you sear both sides.
Remove from the pan so you can make the gravy.
Add 2 more Tablespoons of olive oil. Then add the mushrooms and onions. Saute for a few minutes.
As the mushrooms start to cook down, add about 2 Tablespoons of butter and salt and pepper (to taste).
Then stir in flour to coat the mushrooms. Cook for about 3-4 more minutes.
Slowly stir in chicken stock. You could use beef broth too, but I had chicken stock in my pantry. Cook while stirring for another 5 minutes or so until the gravy becomes thick.
Return the salisbury steaks to the pan and let simmer in the gravy for about 9-10 minutes. Or until the patties are cooked to your desired temperature.
Serve and enjoy!
1 lb ground beef
1/2 onion, diced
2 cloves garlic, minced
1 Tablespoon Worcestershire sauce
2 Tablespoons spicy brown mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup plain breadcrumbs
8 oz button mushrooms, sliced
1 medium onion, sliced
2 Tablespoons butter
salt and pepper (to taste – about 1/2 teaspoon each)
3 Tablespoons flour
2 cups chicken stock
In a large bowl, mix ground beef, onion, garlic, Worcestershire sauce, salt, pepper, eggs and breadcrumbs. Mix well, using your hands. In a large frying pan, heat around 2-4 Tablespoons olive oil over medium heat. Shape the beef mixture into patties and brown on both sides. Remove from the heat to make the gravy. In about 2 more Tablespoons olive oil, add the mushrooms and onions. Saute for a few minutes. As the mushrooms start to cook down, add butter, salt and pepper and cook for a few more minutes (about 7-8 minutes total). Then sprinkle the flour over the top of the mushrooms and stir to coat the mushrooms. Let cook for about 3-4 more minutes. Then slowly stir in the chicken stock. Cook for about 5 more minutes while stirring until the gravy becomes thick. Then return your salisbury steaks to the gravy. Let simmer in the pan for about 9-10 minutes (or until the steaks are cooked to your desired temperature).