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–+ servings

Salisbury Steak and Gravy

Juicy, tender beef patties are seared then cooked in a rich mushroom and onion gravy
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 683 kcal

Ingredients
  

Patties

  • 1 lb Ground Beef Lean, or grind your own, see notes
  • 1 ea Egg Jumbo
  • 2 tbsp Minced Onion Dried
  • 2 tbsp Tomato Ketchup
  • 2 tsp worcestershire sauce
  • 1 tbsp Mustard Dijon
  • 1 cube Beef Bouillon
  • 1 tsp Dried Parsley
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt Kosher, of course
  • 1/2 tsp Black Pepper Fresh Ground
  • 1/2 tsp Granulated Garlic
  • 1/2 tsp Dried Basil

Mushroom and Onion Gravy

  • 12 oz Mixed Mushrooms Washed, sliced 1/4"
  • 1 ea Onion Large, Peeled, Sliced 1/4"
  • 6 tbsp Butter Unsalted
  • 3 tbsp neutral oil
  • 4 tsp Minced Garlic 4 large cloves
  • 1/4 Cup AP Flour
  • 4 cups Beef Stock Low Sodium
  • 3 tbsp worcestershire sauce
  • 1 tsp Mustard Djion
  • 1 tsp Dried Parsley
  • 1/2 tsp Dried oregano
  • 1/2 tsp Dried Thyme

Instructions
 

Beef Patties

  • Add all the steak ingredients to a large bowl EXCEPT the ground beef.
  • Whisk together with a fork until thoroughly combined.
  • Add the ground beef and combine with your hands.
  • Divide the mixture into 4 equal portions, and pat firmly into oval patties around 3/4”-inch thick.
  • Make a shallow depression/dimple in each patty so the outer border is about a ¼ inch higher than the middle.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the patties on each side for about 3 minutes total.
  • Remove the patties to a plate and reserve.

Gravy

  • Working in batches, add the mushrooms to the skillet in a single layer over medium-high heat.
  • Stir to coat the mushrooms in the drippings, adding 1 tbsp of butter, if needed. Cook for 2-3 minutes per side or until browned. Remove to a plate, repeat with the rest of the mushroom.
  • Add the onions and 1-2 tbsp of butter if needed, sautee for 2-3 minutes to soften
  • Reduce heat to low, add garlic and sauté for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan.
  • Slowly whisk in beef broth and all remaining gravy ingredients. Whisk until most of the lumps are gone.

Assembly

  • Add the partially cooked patties back to the skillet, and nestle them into the gravy.
  • Bring to a simmer over high heat then reduce to medium. Cook for 5-7 minutes or until the internal temperature of the patties reaches 160 degrees F, stirring occasionally around the patties. If the gravy thickens too quickly, add additional broth.
  • Once the steaks are done, stir in the mushrooms, and heat through.
  • Taste, season, and balance flavor.

Notes

A note on Ground Beef:
I prefer to make my ground beef.
  • Cube your portion of dead cow into 3/4 - 1" chunks
  • Spread onto a sheet pan and freeze for 30 minutes
  • Grind up in either a grinder or a food processor
This allows me to control the amount of fat and the quality of the beef.
 Yes, most store-bought ground beef is produced from high-quality trimmings, etc., etc.  
This specific dish was always a hit at the lair, always served over fresh mash.  I have been known to add a tbsp of hot sauce to the beef mixture and to sear my beef off in a jigger or two of bourbon, just for that RogueChef twist.
Serve with mashed potatoes, or mixed mash, a small salad, and freshly baked bread.

Nutrition

Calories: 683kcalCarbohydrates: 26gProtein: 29gFat: 52gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 127mgSodium: 1664mgPotassium: 1275mgFiber: 4gSugar: 8gVitamin A: 602IUVitamin C: 6mgCalcium: 125mgIron: 5mg
Keyword Beef, Mushroom, Onion
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