Salisbury Steak Garlic Mash Potatoes Mushroom & Onion gravy

RECIPE :

Salisbury Steak with Garlic Mashed Potatoes and Mushroom & Onion Gravy is a comforting classic that brings the flavors of home-cooked meals to the table. Whether you’re making it for a special occasion, a family dinner, or simply to enjoy a heartwarming meal, this dish promises a symphony of flavors that’s deeply satisfying. Gather your ingredients, follow the simple steps, and savor the taste of this timeless favorite as you create moments of pure comfort and satisfaction around the dining table.

Salisbury Steak with Garlic Mashed Potatoes and Mushroom & Onion Gravy

“Salisbury Steak with Garlic Mashed Potatoes and Mushroom & Onion Gravy is a classic comfort food dish that combines the savory richness of Salisbury steak with creamy garlic mashed potatoes and a delectable mushroom and onion gravy.”

INGREDIENTS:

For the steaks :

 

• 1/3 cup of breadcrumbs
• 1 egg
• 1 small yellow onion, grated
• 1 teaspoon of kosher salt
• 1/2 teaspoon black pepper
• 1 pound of lean ground beef like 90/10
• 1 tablespoon of extra virgin olive oil

For the mushroom sauce :

 

• 2 tablespoons of butter
• 8 oz. sliced mushrooms I used baby portobellas (cremini)
• 2 tablespoons all-purpose flour
• 2 cups of beef broth
• kosher salt to taste
• black pepper to taste

INSTRUCTIONS:

For the Salisbury Steak:

1. In a large bowl, combine the grated onion (and its juice), breadcrumbs (1/3 cup), egg, kosher salt (1 teaspoon), and black pepper (1/2 teaspoon) until well blended.
2. Add the ground beef to the bowl and mix it with the breadcrumbs and onion mixture. It’s recommended to use your hands for this step.
3. Divide the beef mixture into four equal parts. The easiest way is to press the beef mixture into the bottom of the bowl and use your finger to “draw” lines dividing it into four quadrants. Form 4 oval-shaped patties with your hands, each about 1 inch thick.
4. Heat a large skillet over high heat. Only when it is hot (after about 2 minutes), add the olive oil (1 tablespoon) to the pan and stir to coat.
5. Add the patties to the hot pan and cook them for 2 minutes on each side until they have a nice brown color. To achieve the best color, avoid moving them until the two minutes are up.
6. Remove the patties from the pan and place them on a plate.

For the Mushroom Gravy:

7. Add the butter (2 tablespoons) to the pan, then add the sliced mushrooms once the butter has melted.
8. Cook the mushrooms for 2 minutes until they are golden brown. Then sprinkle the flour (2 tablespoons) over the mushrooms. Stir the mushrooms, coating each one in the flour, and continue cooking for another minute.
9. Add the beef stock (2 cups), stirring constantly to incorporate the flour, and simmer.
10. Add the steak patties back to the sauce mixture and simmer, uncovered, for an additional 5 minutes or until they are fully cooked, and the sauce has thickened.