Salisbury Steak with Mushroom Gravy

Forget the frozen stuff that comes in the red box. You'll never want to LOOK at that thing again once you see how easy it is to make this classic American fare at home. Better than that - wait until you taste it! This stuff is out of this world - tender, succulent, and bathed in a fabulous mushroom-onion gravy. It doesn't get better than that - oh wait! It does!

Did I mention that's it's easy? Check the video - from start to finish it takes less than half an hour, and if you remember a couple of tricks which I teach, you'll be Bombshell in no time!

Salisbury Steak Recipe with Mushroom Gravy Ingredients

• 2 pounds lean ground beef or ground sirloin
• 1/2 cup dry breadcrumbs, or 1 slice bread, crumbled
• 1 egg, lightly beaten
• 1-2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon freshly cracked black pepper
• 2 tablespoons Worcestershire sauce, divided
• 1 teaspoon butter
• 1 teaspoons olive oil
• 2 cups beef stock (not broth)
• 3 tablespoons all-purpose flour
• 8 ounces sliced mushrooms, (I prefer crimini mushrooms when I can get them)
• 1 small diced yellow onion
• salt and pepper to taste
• 1 tablespoon butter

Directions

• In a large bowl, place ground beef, egg, breadcrumbs, salt, pepper, onion powder, garlic powder, and Worcestershire sauce. Combine gently, but completely, making sure ingredients are well incorporated. Don't over mix though - or your steaks will be tough.
• Divide mixture into six to eight equal portions. I use eight because I feed children, and they like smaller portions. For adults, I'd make six. Shape each portion into an oblong patty, indenting the top a little. The indentation keeps the patty from becoming a meatball as it cooks.
• In a large skillet over medium heat, melt the butter and olive oil. Once the butter becomes foamy, add three-four of the steaks. Cook on each side for five-six minutes, until cooked through, but not overdone. As each one finishes, transfer to a platter and set aside. They'll rest, and reheat a little in the sauce in a few minutes.
• Remove as much of the beef grease from the skillet as possible, retaining the brown fond (fond is French for that brown crusty wonderful stuff) on the bottom of the skillet. Add butter back to the skillet and allow it to melt.
• Add mushrooms to the skillet and cook for about 3-4 minutes. Add onions, and cook until the vegetables release their liquid. This liquid will help release the fond from the bottom of pan, and make it easier to scrape up. The liquid reabsorbs into the mushrooms (some evaporates), and takes that gorgeous flour with it.
• Add flour over the top of the vegetables and stir well. This allows the flour to begin to cook, and helps ensure the finished gravy will be super silky and smooth.
• As soon as you've whisked in the flour really well, drizzle in the stock and Worcestershire sauce, whisking well the entire time. You should really feel the fond lifting off the skillet at this point.
• Bring to a boil and reduce to a simmer. Cook at a simmer for about 2-3 minutes, to allow the flour to fully thicken the sauce.
• To serve, slip each steak into the gravy for about two minutes, just to let them warm through. Serve each steak covered with gravy, and if you are seriously in need of comfort, a great big bunch of creamy mashed potatoes. Or if you'd like, serve them over buttered egg noodles, which is also incredible. Anything to capture every last bit of the gravy!

Salisbury Steak is named after Dr. James Salisbury and has been around since 1897. Dr. Salisbury prescribed this steak as part of a high protein diet, for invalids who needed strength. His prescription became the beloved comfort food we know and love, especially when served with mashed potatoes or over buttered noodles. Thanks, Doc!