Break out of your dinner rut with this warm and comforting classic.
Salisbury steak, smothered in savory mushroom gravy, is a wonderful and easy dinner for these ever-colder evenings. Enjoy it with your favorite mashed potatoes, rice, or even some home-baked bread.
Ingredients for the steaks:
1 lb ground beef
½ yellow onion, grated
½ cup bread crumbs
1 egg
2 tablespoons tomato paste
½ teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
Salt and pepper to taste
Ingredients for the gravy:
1 tablespoon butter
½ yellow onion, chopped
2 cloves minced garlic
2 cups cremini mushrooms
2 tablespoons butter
3 tablespoons flour
2 cups beef broth
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Instructions:
First, you will make the steak patties.
Grate your yellow onion into a bowl, juice and all.
Add your breadcrumbs into the bowl with the onion and let them soak up the onion juice while you assemble the other ingredients.
In a larger bowl, add your ground beef, along with your tomato paste, Worcestershire sauce, Dijon mustard, salt, and pepper.
Beat your egg lightly and add it to the beef mixture.
Mix everything together until mostly combined.
Add your breadcrumb mixture and mix everything until well combined.
Form 6 patties from your ground beef mixture and set them aside.
Heat a cast iron skillet or pan to medium high heat.
Cook the patties until seared on both sides, flipping them after 2-3 minutes.
Once you’ve cooked all the patties, leave the scraps and juices in the skillet and begin to make your gravy.
Chop your mushrooms and onions.
Pour your olive oil into the skillet and sauté your mushrooms and onions. Cook them until the mushrooms are tender and the onions are translucent and fragrant.
Add your minced garlic and sauté until fragrant.
Add your butter and melt it in the pan on medium heat.
Once the butter has melted, add your flour and stir well.
Cook the flour for about one minute, or until you no longer smell the raw flour.
Pour in your beef broth a little bit at a time until you’ve added all of it. Whisk it constantly as you add the broth.
Add your Worcestershire sauce, Dijon mustard, salt and pepper. Whisk again until combined.
If your gravy is on the thin side, turn up the heat a bit and let it simmer until it thickens to your liking.
Add your steaks back into the pan with the gravy. Let it simmer for 5 minutes to absorb the gravy.
Enjoy over mashed potatoes, over rice, or by itself.
-Delaney Blomstrom
