Gourmet Salisbury Steak with Gravy (Print Version)
# Ingredients:
→ Meat Patties
01 -
1 pound ground beef (80% lean)
02 -
1 onion, finely diced
03 -
2 cloves garlic, minced
04 -
1/3 cup Panko breadcrumbs
05 -
1 large egg
06 -
1/3 cup tomato sauce (marinara)
07 -
1 teaspoon yellow mustard
08 -
1 teaspoon Worcestershire sauce
09 -
1 teaspoon dried oregano
10 -
1/4 teaspoon ground black pepper
11 -
Salt to taste
→ Mushroom Gravy
12 -
1 tablespoon vegetable oil
13 -
1 onion, sliced
14 -
9 ounces white button mushrooms, sliced
15 -
2 1/2 cups low-sodium beef broth
16 -
1 teaspoon onion powder
17 -
1/2 teaspoon garlic powder
18 -
1 1/2 teaspoons Worcestershire sauce
19 -
3 tablespoons cornstarch mixed with 1/4 cup water
# Instructions:
01 -
Start by sautéing the diced onion in a skillet over medium heat until soft and translucent, about 4 minutes. Add minced garlic, cook for another minute, then set aside to cool slightly.
02 -
In a large bowl, combine the cooled onion mixture with ground beef, breadcrumbs, egg, tomato sauce, mustard, Worcestershire sauce, oregano, pepper, and salt. Mix gently just until combined, then shape into 4-5 oval patties.
03 -
Heat vegetable oil in your skillet over medium heat. Brown the patties for about 1 minute per side until golden. They won't be fully cooked yet - transfer them to a plate.
04 -
In the same skillet, add more oil if needed. Cook sliced onions until browned, then add mushrooms and cook until they turn golden. Return the patties to the pan.
05 -
Pour in beef broth and add onion powder, garlic powder, and Worcestershire sauce. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
06 -
Stir in the cornstarch mixture and cook, stirring gently, for about 5 minutes until the gravy thickens. Season with salt and pepper to taste. Make sure patties reach 160°F internal temperature.
# Notes:
01 -
Use high-quality 80% lean ground beef for best flavor and texture
02 -
Patties can be formed and refrigerated overnight to help them hold shape
03 -
Perfect served over mashed potatoes or polenta to soak up the gravy