Ingredients
SALISBURY STEAK
1/2 onion (white, brown or yellow)
1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
1 lb/500g ground beef (mince)
1 garlic clove , minced
1 egg
2 tbsp ketchup
1 beef bouillon cube , crumbled
1/2 tsp Worcestershire sauce
3 tsp dijon mustard OR 2 tsp dry mustard powder
GRAVY
1 tbsp olive oil
2 garlic cloves , minced
1/2 onion , finely chopped
5 oz/150g mushrooms , sliced
30g / 2 tbsp unsalted butter
3 tbsp flour (all purpose / plain)
2 cups beef broth / stock , low sodium
1 cup water
2 tsp dijon mustard
2 tsp Worcestershire sauce
Salt and pepper
Directions
SALISBURY STEAKS
Onion grating – Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
Mix – Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit “pasty” which will ensure your patties hold together well.
Form patties – Divide into 5 and pat very firmly into oval patties around 3/4″ / 1 2/3 cm thick.
COOKING AND GRAVY
Brown patties – Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be raw inside). Remove onto plate.
Cook aromatics – If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
Cook mushrooms – Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.
Make gravy roux – Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
Gravy – Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
Finish cooking steaks – Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
Season gravy – Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
Serve salisbury steaks topped with the mushroom gravy – over mashed potato is ideal! Sprinkle with a bit of parsley if desired.
