If you're looking for comfort food that feels like a warm hug, this Hearty Mushroom Salisbury Steak is just the ticket. It's a satisfying meal that brings together savory beef and a rich mushroom sauce, perfect for a cozy dinner. Let's dive into making this classic dish that's been reinvented with a touch of simplicity and flavor.
Ground beef is the star of the show, providing a hearty base for our patties. You'll want to go with 80/20 for the best flavor and juiciness. Onion adds a subtle sweetness and depth to the patties. Breadcrumbs help bind everything together while keeping the texture light. A large egg does the heavy lifting in binding the ingredients, and a splash of Worcestershire sauce infuses umami goodness. We're seasoning with salt and ground black pepper to taste.
Olive oil is used for browning the patties, giving them a delightful crust. A cup of beef broth forms the base of our sauce, while cornstarch, mixed with water, thickens it to just the right consistency. Finally, button mushrooms are a key player, lending an earthy note to our sauce, complemented by the richness of butter.
This dish pairs wonderfully with creamy mashed potatoes or buttered egg noodles. For a lighter option, consider serving it alongside a fresh green salad or steamed green beans. The sauce is so good, you'll want something to soak it all up!
Start by grabbing a large bowl and tossing in the ground beef, onion, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Get your hands in there and mix everything until it's just combined. Don't overwork it, or you'll end up with tough patties. Once mixed, divide the beef mixture into four even portions and shape them into patties. Aim for about half an inch thick.
Heat up the olive oil in a large skillet over medium heat. Add the patties and let them brown nicely, about 4 minutes per side. You want a good sear that locks in the juices. Once they’re browned, take them out of the skillet and set them aside for a moment.
In the same skillet, reduce the heat slightly and melt the butter. Toss in the mushrooms and let them cook until they're tender and golden. This should take about 5 minutes. Stir occasionally, so they cook evenly.
While the mushrooms are cooking, mix the beef broth and cornstarch in a small bowl until smooth. Pour this mixture into the skillet with the mushrooms and stir continuously. You'll see the sauce start to thicken and get glossy. Once thickened, return the patties to the skillet and spoon the sauce over them.
Lower the heat to a gentle simmer, cover the skillet, and let everything meld together for about 10 minutes. This will ensure the flavors really soak into the patties. Once done, serve it up hot, and if you're feeling fancy, sprinkle some fresh parsley over the top.
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