Salisbury Steak with Mushroom Gravy
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With all the crazy winter weather we’ve been having this year, comfort food has been on heavy rotation. When I saw this recipe on TV a few weeks ago, I knew it would hit the spot and warm us up.
This is pretty easy to put together, and the flavor is definitely comforting. The gravy is rich and saucy, and the steaks are well seasoned and tender. This went great with a heaping scoop of Horseradish Dill Mashed Potatoes.
Salisbury Steak with Mushroom Gravy
Best Recipes Ever – Kary Osmond
Servings: 4
1 lb (454 g) lean ground beef
1 onion, chopped
2 cups (500 mL) quartered cremini mushrooms or white mushrooms, (about 8 oz/250 g)
1 tsp (5 mL) dried thyme
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) beef stock or vegetable stock
In bowl, mix together beef, 2 tbsp (25 mL) water and 1/2 tsp (2 mL) each salt and pepper; shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover tightly and refrigerate for up to 6 hours.) In nonstick skillet, brown patties over medium-high heat. Transfer to plate; set aside.
Drain any fat from pan. Add onion; cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add mushrooms and thyme; cook, stirring occasionally, until mushrooms are golden, about 5 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Stir in stock a little at a time, stirring constantly to prevent lumps; bring to boil. Reduce heat and simmer until slightly thickened, about 5 minutes.
Return patties and any accumulated juices to pan; cover and simmer until no longer pink inside, about 15 minutes.
Tip: This is a saucy dish, so for hearty appetites, you can increase the beef to 1-1/2 lb (750 g).
Big Flavors Rating: 4 Stars
