Salisbury Steak with Mushroom Gravy

 

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2 large servings or 4 medium 

Steak Ingredients

1 lb lean ground beef

1 large onion, diced

½ cup plus 2 tablespoons panko breadcrumbs

1 egg

1 tablespoon  butter

1 tablespoon olive oil

¼ teaspoon garlic powder

¾ teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon smoked paprika

1 tablespoon Dijon mustard

2 tablespoons ketchup

Steak Directions 

Heat a skillet over medium heat and add the butter, oil, and diced onion. Saute until translucent. Reserve half for the gravy.

In a large bowl add all of the remaining steak ingredients and half the sautéed onion. Mix until incorporated. Shape into 2-8 oz patties or 4-4 oz patties.

Using the same skillet, heat the pan and add the steaks. After one side gets brown approximately 5 minutes, turn them over and reduce the heat to low. Cook until the internal steak temp reaches 145 degrees. Remove the steak patties to a plate.

Gravy Ingredients

4 oz baby bella mushrooms, sliced

1 tablespoon olive oil

1 tablespoon butter

1 teaspoon cornstarch + 1 tablespoon water for a slurry

1/4 teaspoon  garlic powder

1¼ cups beef stock

½ tablespoon Dijon mustard

½ teaspoon kosher salt

1/4 teaspoon black pepper

½ teaspoon browning sauce, such as Kitchen Bouquet or Worcestershire sauce as a sub

Reserved onion

Gravy Directions 

Hear the skillet over medium heat and add the olive oil, butter, and mushrooms. Brown the mushrooms, for 8-10 minutes and add the reserved onion, seasonings, beef stock, browning sauce, and Dijon mustard. Mix well and once it comes to a slow boil mix in the slurry (cornstarch and water mixed well). This will thicken the gravy.

Add the steaks and cook over low for 10 minutes.

Serve with mashed potatoes and a green vegetable.