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    Home » Recipes » Gluten Free

    Salisbury Steak with Mushroom Gravy

    Modified: Jun 30, 2019 · Published: Mar 1, 2014 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    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

    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 teaspoon (5 mL) dried thyme
    2 tablespoon (30 mL) all-purpose flour
    1 cup (250 mL) beef stock or vegetable stock

    In bowl, mix together beef, 2 tablespoon (25 mL) water and ½ teaspoon (2 mL) each salt and pepper; shape into four ½-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 1-½ lb (750 g).

    Big Flavors Rating: 4 Stars

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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