Steak Mushroom Gravy (Printable Version)
# What You'll Need:
→ Salisbury Steak
01 -
3 teaspoons dijon mustard or swap for 2 teaspoons dry mustard powder
02 -
1/2 teaspoon Worcestershire sauce
03 -
1 beef bouillon cube, crushed
04 -
2 tablespoons ketchup
05 -
1 large egg
06 -
1 garlic clove, finely chopped
07 -
500 grams ground beef
08 -
60 grams panko or 40 grams plain breadcrumbs
09 -
1/2 medium white, yellow, or brown onion, grated
→ Mushroom Gravy
10 -
Salt and black pepper to taste
11 -
2 teaspoons Worcestershire sauce
12 -
2 teaspoons dijon mustard
13 -
120 millilitres water
14 -
480 millilitres low sodium beef broth
15 -
3 tablespoons (about 24 grams) regular flour
16 -
30 grams unsalted butter
17 -
150 grams mushrooms, sliced up
18 -
1/2 onion, chopped up small
19 -
2 garlic cloves, minced
20 -
1 tablespoon olive oil
# Steps to Follow:
01 -
Move the steaks to a plate. Taste the gravy and adjust with more salt and pepper if you want. Spoon the mushroom sauce on top. Serve it all hot, and if you like, toss some parsley on there. Mashed potatoes go great with this.
02 -
Slide those browned patties and their juice back in the pan. Let everything bubble really gently for 5‒7 minutes. The sauce should thicken up and the steaks will finish cooking. Give it a stir sometimes, and pour in a splash more water if it cooks down too fast.
03 -
Start slowly pouring in the beef broth and water, stirring the whole time so you don't get any clumps. Mix in the dijon mustard and Worcestershire sauce. Keep going until most lumps are gone.
04 -
Turn the heat down to medium. Toss in the butter and watch it melt. Sprinkle over the flour, then keep everything moving for half a minute so you get a roux (that means flour mixed into the fat, by the way).
05 -
Now drop in the mushrooms. Sauté for 2–3 minutes. You'll start to see them go golden and soften up.
06 -
Pan dry? Add a bit of oil. Toss in your onion and garlic. Let it cook a couple of minutes till the onion looks see-through.
07 -
Crank up your skillet on high, pour in the olive oil, then set in the patties. Cook one minute for each side until they get a nice brown sear. Lift them off to a plate—they should still be pink inside.
08 -
Split the meat blend into five lumps. Squeeze and shape each one into a thickish oval, about 1 and 2/3 centimetres.
09 -
Dump in the ground beef, egg, ketchup, smashed bouillon, Worcestershire, mustard, and garlic to where the breadcrumbs are. Scrunch it together with your hands until it's barely sticking together and holds its shape.
10 -
First, get a big bowl out and dump in the breadcrumbs. Using your box grater, shred the onion straight onto the crumbs. Mix them together and just let them soak for a bit.
# Additional Tips:
01 -
Shredding onion right over the breadcrumbs and letting it sit adds extra juiciness and flavor. The steaks won't turn out dry this way.
02 -
Go for low salt beef broth so you can tweak the final saltiness of your sauce easily.