Description
A hearty Salisbury steak topped with rich mushroom gravy, perfect for bringing the family together around the dinner table.
Ingredients
- 1 yellow onion, divided
- 1 lb. ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1 Tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp cooking oil
- 1/2 yellow onion, sliced
- 8 oz. mushrooms, sliced
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1.5 cups beef broth
- 1 Tbsp Worcestershire sauce
- Additional salt and pepper to taste
Instructions
- Finely mince about ½ cup of yellow onion for the beef mixture. Slice the remaining onion for the mushroom gravy.
- In a large bowl, combine ground beef, minced onion, breadcrumbs, egg, 1 tablespoon Worcestershire sauce, Italian seasoning, salt, and pepper.
- Mix thoroughly with your hands until evenly combined. Divide into four equal portions and shape each into a flattened oval.
- Heat cooking oil in a large skillet over medium heat.
- Once hot, add the shaped beef patties and cook for about 5 minutes per side until browned and cooked through.
- Remove patties from the skillet and place on a clean plate.
- In the same skillet, add sliced mushrooms and the remaining sliced onion along with a pinch of salt and pepper.
- Cook over medium heat until vegetables soften and most moisture has evaporated, stirring occasionally and scraping browned bits from the skillet bottom.
- Add butter and flour to the softened mushrooms and onions.
- Stir continuously for about two minutes until a paste forms and coats the skillet bottom.
- Pour in beef broth and 1 tablespoon Worcestershire sauce.
- Stir thoroughly to dissolve the flour and loosen browned bits. Bring to a simmer over medium heat, stirring often, and allow the gravy to thicken.
- Return beef patties to the skillet, spoon gravy over them, and simmer together for an additional 5 minutes.
- Adjust salt and pepper to taste before serving.
Notes
For a thicker gravy, increase the amount of flour slightly. For a thinner consistency, add more broth.
