Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large onion, sliced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- Salt and black pepper to taste
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are well combined.
2. Divide the mixture into 4 equal portions and shape them into 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 the patties from the skillet and set aside.
4. In the same skillet, add sliced onion and mushrooms. Cook for 5-7 minutes or until softened and browned.
5. Sprinkle flour over the onion and mushroom mixture and stir well to combine.
6. Add beef broth, tomato paste, thyme, and paprika. Stir well and bring to a simmer.
7. Add the patties back to the skillet and spoon the gravy over them.
8. Cover the skillet and simmer for 15-20 minutes or until the patties are cooked through and the gravy has thickened.
9. Season with salt and black pepper to taste.
10. Serve hot with mashed potatoes or rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Medium-high heat for cooking the patties
- Medium heat for cooking the onion and mushroom mixture and simmering the gravy
Serving size:
- 4 servings
Nutritional information:
- Calories: 345
- Fat: 18g
- Carbohydrates: 17g
- Protein: 27g
- Fiber: 2g
- Sugar: 4g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground pork.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Beef broth can be substituted with chicken or vegetable broth.
- Tomato paste can be substituted with ketchup or tomato sauce.
Variations:
- Add chopped fresh herbs such as parsley or thyme to the beef mixture for extra flavor.
- Use different types of mushrooms such as shiitake or cremini for a more complex flavor.
- Add a splash of red wine to the gravy for a richer taste.
Tips and tricks:
- Make sure to shape the patties evenly to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the patties. They should reach 160°F for safe consumption.
- If the gravy is too thick, add more beef broth or water to thin it out.
Storage instructions:
- Store leftover Salisbury steak and gravy in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Salisbury steak and gravy in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Salisbury steak and gravy on a bed of mashed potatoes or rice.
- Garnish with chopped fresh parsley or thyme.
Pairings:
- Serve with a side of steamed vegetables such as green beans or carrots.
- Pair with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Mashed potatoes
- Rice pilaf
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the patties are falling apart, add more breadcrumbs or an extra egg to the beef mixture to bind it together.
- If the gravy is too thin, mix a tablespoon of cornstarch with a tablespoon of water and add it to the gravy. Simmer for a few more minutes until the gravy thickens.
Food safety advice:
- Make sure to cook the patties to an internal temperature of 160°F for safe consumption.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before consuming.
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 a side of vegetables.
Flavor profiles:
- Savory, meaty, umami, earthy, slightly sweet
Serving suggestions:
- Serve hot with a side of mashed potatoes or rice.
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