Ingredients with Measurements:
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 onion, sliced
- 8 oz mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
- Wooden spoon
Step-by-step instructions:
1. In a mixing bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, salt, and black pepper. Mix well.
2. Shape the mixture into 4-6 oval patties.
3. Heat olive oil in a large skillet over medium-high heat. Add the patties and cook for 4-5 minutes per side or until browned. Remove from the skillet and set aside.
4. In the same skillet, add onion and mushrooms. Cook for 5-7 minutes or until softened.
5. Sprinkle flour over the onion and mushroom mixture. Stir until well combined.
6. Pour in beef broth, tomato paste, and thyme. Stir until the mixture thickens.
7. Return the patties to the skillet and spoon the mushroom gravy over them.
8. Reduce heat to low and simmer for 10-15 minutes or until the patties are cooked through and the gravy is thickened.
9. Season with salt and pepper to taste.
10. Serve hot with your favorite side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the patties and sautéing the onions and mushrooms. Low heat for simmering the patties in the mushroom gravy.
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Total Fat: 16g
Saturated Fat: 6g
Cholesterol: 105mg
Sodium: 820mg
Total Carbohydrates: 11g
Dietary Fiber: 1g
Sugar: 3g
Protein: 23g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground pork.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Milk can be substituted with almond milk or soy milk.
- Worcestershire sauce can be substituted with soy sauce or steak sauce.
- Beef broth can be substituted with chicken broth or vegetable broth.
Variations:
- Add chopped parsley or green onions to the patties for added flavor.
- Use different types of mushrooms such as shiitake or portobello for a different flavor profile.
- Add a splash of red wine to the mushroom gravy for a richer taste.
- Top the patties with sliced cheese before spooning the mushroom gravy over them.
Tips and tricks:
- Make sure to brown the patties well before adding them back to the skillet with the mushroom gravy.
- Use a whisk to mix the flour into the onion and mushroom mixture to prevent lumps.
- If the gravy is too thick, add more beef broth to thin it out.
- Serve the Salisbury steak with mashed potatoes or roasted vegetables for a complete meal.
Storage instructions:
Store leftover Salisbury steak with mushroom gravy in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Salisbury steak with mushroom gravy in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Salisbury steak with mushroom gravy on a bed of mashed potatoes or rice. Garnish with chopped parsley or green onions.
Garnishes:
Chopped parsley or green onions.
Pairings:
Mashed potatoes, roasted vegetables, or a side salad.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
If the mushroom gravy is too thin, add more flour to thicken it. If it's too thick, add more beef broth to thin it out.
Food safety advice:
Make sure to cook the patties to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
Salisbury steak was invented by Dr. James Salisbury in the late 19th century as a health food for his patients. It was originally made with minced beef and served with gravy.
Flavor profiles:
Savory, meaty, and earthy.
Serving suggestions:
Serve the Salisbury steak with mushroom gravy on a bed of mashed potatoes or rice. Garnish with chopped parsley or green onions.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A