Classic Salisbury Steak (Print-Friendly Version)

Tender Salisbury steak in savory mushroom gravy, perfect for a comforting, hearty dinner.

# Ingredients Required:

→ Steak Mixture

01 - 30 ml olive oil
02 - 120 g yellow onion, minced
03 - 2 garlic cloves, minced
04 - 1 large egg, whisked
05 - 60 ml milk
06 - 5 ml yellow mustard
07 - 5 ml ketchup
08 - 5 ml Worcestershire sauce
09 - 2.5 ml dried oregano
10 - 5 ml salt
11 - 1.25 ml black pepper
12 - 60 g Italian breadcrumbs
13 - 454 g ground beef (80% lean)

→ Gravy

14 - 15 ml olive oil
15 - 120 g onion, finely diced
16 - 15 g unsalted butter
17 - 227 g white button mushrooms, sliced
18 - 590 ml beef broth
19 - 1 beef bouillon cube
20 - 5 ml onion powder
21 - 2.5 ml garlic powder
22 - 7.5 ml Worcestershire sauce
23 - 60 ml cold water
24 - 45 ml cornstarch

# Detailed Directions:

01 - In a large bowl, mix 2 tablespoons olive oil with minced onion and garlic, whisked egg, milk, mustard, ketchup, Worcestershire sauce, oregano, salt, pepper, and Italian breadcrumbs until well combined.
02 - Add ground beef to the mixture and gently blend until evenly incorporated without overmixing.
03 - Divide the meat mixture into four equal portions and shape each into oval patties approximately 2 cm thick.
04 - Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Sear patties for 3 to 4 minutes on each side until browned and cooked through. Remove and reserve.
05 - In the same skillet, add diced onion and butter. Cook over medium heat until onions soften and turn golden, about 5 minutes.
06 - Add sliced mushrooms to the skillet and cook until tender and moisture has evaporated, approximately 7 to 10 minutes.
07 - Pour in beef broth and add bouillon cube, onion powder, garlic powder, and Worcestershire sauce. Bring to a simmer while scraping browned bits from the pan.
08 - Whisk cold water with cornstarch to form a slurry. Stir slurry into simmering liquid and cook until gravy thickens, about 1 to 2 minutes.
09 - Return patties to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 10 to 15 minutes to meld flavors.
10 - Serve patties hot with mushroom gravy spooned over. Recommended accompaniment includes mashed potatoes or rice.

# Helpful Advice:

01 - For enhanced depth, substitute part of the beef broth with red wine. Ensure ground beef reaches an internal temperature of 71°C for safety.

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