Salisbury Steak with Mushroom Gravy


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 (i.e. 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


  • 1 tbsp olive oil
  • 2 garlic cloves , minced
  • 1/2 onion, finely chopped
  • 5 oz/150g mushrooms , sliced
  • 2 tbsp unsalted butter
  • 3 tbsp plain flour
  • 2 cups beef stock
  • 1 cup water
  • 2 tsp dijon mustard
  • 2 tsp Worcestershire sauce
  • Salt and pepper


Salisbury Steaks

  • Place breadcrumbs in an exceedingly bowl. Use a box kitchen utensil and grate the onion over the breadcrumbs. combine with fingers, leave to soak for some minutes.
  • Add remaining Salisbury steak ingredients into the big bowl. Use your hands {to combine|to combine} till simply combined - do not over mix.
  • Divide into five and pat into oval patties around 3/4" / one 2/3 cm thick.

Cooking and Gravy

  • Heat oil in an exceedingly frypan over high heat. Add the steaks and cook the primary aspect for one minute or till tanned, then flip and brown the opposite aspect (they can still be raw inside). take away onto plate.
  • If frypan is trying dry, add barely a lot of oil. Add shredded onion and garlic and cook for two minute till onions area unit a touch clear.
  • Add the mushrooms into the frypan and cook for two - three minutes till golden.
  • flip heat right down to medium. Add butter. Once thawed, add flour and cook for thirty seconds, stirring perpetually.
  • step by step add in beef stock, stirring as you go. Once principally lump free, whisk in remaining Gravy ingredients.
  • Add steaks in conjunction with the juices on the plate. Cook for five - seven minutes, or till gravy is thickened, stirring sometimes round the steaks. If the gravy thickens too quickly, add a lot of water.
  • take away steaks onto a plate. style gravy and alter salt and pepper to style.
  • Serve national capital steaks flat-topped with the mushroom gravy - over Irish potato is ideal! Sprinkle with a touch of parsley if desired.


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