Salisbury Steak with Mushroom and Onion Gravy
Like many recipes that are considered to be traditional American dishes, this recipe is actually a variation of Hamburg Steak that comes from Germany. Although it could be served with something else, mashed potatoes are the natural accompaniment, especially with the rich brown gravy. It s an inexpensive way to feed a crowd, but that doesn't mean that it isn't packed with flavor and something that people will truly enjoy.
Ingredients
Equipment
Method
- Combine the bread crumbs, ground mustard, paprika, and 1 minced clove of garlic in a large bowl
- Add the egg and hamburger to the bowl and mix by hand until thoroughly combined
- Make four oval patties, about one-inch thick, with the meat mixture
- Heat the vegetable oil in a large skillet over medium-high heat and then brown the hamburger patties, cooking them about 3 to 4 minutes per side
- Transfer the patties to a plate, they will finish cooking in the gravy
- Turn the heat down to medium, add the thyme and mushrooms, and cook until the mushrooms are browned, about 8 minutes
- Add the butter, onions, and remaining minced clove of garlic and cook until the onions are translucent, about 10 minutes
- Whisk the flour into a 1/4 cup of the beef stock to make a slurry
- Add the beef stock, flour slurry, and Worcestershire sauce to the skillet and turn the heat up to medium-high in order to bring it up to a slow boil to allow the sauce to thicken
- Nestle the patties into the mushroom and onion sauce and cook until the hamburger is fully cooked, about 10 minutes
- Plate the individual patties and spoon the mushroom and onion gravy over the top, serve with mashed potatoes
