Salisbury Steak with Mushroom Onion Gravy is a comfort food classic that brings hearty flavors to your dinner table. Perfect for a cozy night in, this dish is all about rich, savory tastes that warm the soul.
Let's break down what makes this recipe work. The heart of it all is the ground beef — it forms the base of our steak patties, providing that rich, meaty flavor we crave. Breadcrumbs are mixed in to give the patties structure and keep them tender. Finely chopped onions add a subtle sweetness that balances the savory beef. Milk helps to moisten the mixture, while a large egg acts as a binder to hold everything together.
A splash of Worcestershire sauce adds depth and umami, making each bite incredibly satisfying. Seasoning with salt and black pepper enhances all these flavors, ensuring nothing is bland or boring.
For the gravy, olive oil is your base for sautéing, providing a light, fruity undertone. Mushrooms and onions are the stars of the sauce, offering an earthy richness. Garlic heightens the aroma and adds a lovely depth. All-purpose flour thickens the gravy to a perfect consistency, while beef broth infuses it with a robust flavor.
Tomato paste adds a touch of acidity and color, while dried thyme and paprika bring warmth and a hint of spice to round out the sauce.
Serve this hearty Salisbury steak over a bed of creamy mashed potatoes or alongside buttered noodles. For a lighter option, pair it with steamed vegetables or a fresh side salad. A crusty piece of bread is perfect for mopping up any leftover gravy.
First, grab a large bowl for mixing. Combine the ground beef, breadcrumbs, chopped onions, milk, egg, Worcestershire sauce, salt, and pepper. Use your hands to blend everything together until it's well combined but not overworked. Next, shape the mixture into 4 to 6 oval patties — think of them as mini meatloaves.
Heat up olive oil in a large skillet over medium heat. Once the oil shimmers, add the patties. Let them brown for about 3 to 4 minutes on each side. You want a nice crust, which locks in the juices. Remove the patties and set them aside for now.
In the same skillet, toss in the sliced mushrooms and onions. Sauté them until they're softened, around 5 minutes. Add the garlic and give it another minute; you should smell the garlic's aroma wafting up.
Sprinkle the flour over the mushroom-onion mix, stirring well to coat everything. Gradually pour in the beef broth while stirring to avoid lumps. Stir in the tomato paste, thyme, and paprika. Let it all come to a simmer.
Carefully nestle the patties back into the skillet, making sure they're covered in the gravy. Cover the skillet and let it simmer for about 15 to 20 minutes. This will ensure the patties are cooked through and the gravy thickens beautifully.
Once done, serve up the Salisbury steak hot, with the rich mushroom onion gravy generously spooned over the top.
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