You are|Are|Again} looking for idea recipes salisbury steak with mushroom gravy that are appetizing? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious salisbury steak with mushroom gravy should have had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of salisbury steak with mushroom gravy, first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare salisbury steak with mushroom gravy delicious home, because as long as you know the trick, this dish is can be dish special.

Ingredients and seasonings must exist for prepare

1. Take Salisbury steak mix:
2. Prepare 1 lb ground chuck
3. Prepare 1 egg beaten
4. Prepare 2 tbsp onion powder
5. Prepare 2 tbsp ketchup
6. Prepare 1 tbsp Dijon
7. Prepare Few dashes of Worchestershire
8. Take 2 tbsp minced Italian parsley
9. Prepare Pinch salt, pepper, garlic powder and dried basil
10. Take 1/3 cup bread crumbs (I had a slice of stale sourdough that I mixed with half and half to make a paste since I had it, that’s a common meatball technique)
11. Prepare For the gravy:
12. Prepare 8 oz Bella/cremini mushrooms sliced
13. Prepare 1 medium shallot minced
14. Prepare 4 regular garlic cloves minced or two extra large
15. Use 1/4 cup ap flour
16. Prepare 1/2 tsp oregano
17. Prepare 1/2 tsp dried thyme
18. Prepare Black pepper
19. Take Italian parsley minced
20. Use 3 cups beef stock
21. Prepare Tbsp soy sauce
22. Use Tsp Worcestershire
23. Prepare Tsp Dijon

Once mostly lump free, whisk in remaining Gravy ingredients. Add steaks along with the juices on the plate. Whisk in the beef stock and cook until thickened. Place on a plate and cover with foil.

Steps to make Salisbury steak with mushroom gravy:

1. Start by mixing all the steak ingredients together in a bowl except for the beef. Combine well then add the beef and work it in but don’t overdo it. If you over work it you will make it tough. Form 4 patties for 1lb of ground beef and Indent the middle so it plumps evenly and set in the fridge until set up and ready to use. (The pic shows 2 but just ignore that)
2. Add a glug of evo to your pan and turn to med high and sear the steaks a few minutes a side then set aside, they will finish cooking when they go into the sauce.
3. Add 1 pat of butter scraping the fond up as the butter melts then add the mushrooms until they are brown and caramelized, set aside.
4. Now add 2 tbsp of butter and another glug of evo and sauté your shallots for about 3 minutes on med high. Reduce heat and add the garlic until fragrant. Add the flour for a couple minutes scraping any fond left off the bottom of the pan.
5. Slowly start whisking in the broth until the lumps are gone. Add the oregano, thyme, pepper, soy sauce and Worcestershire and bring to a slow simmer
6. Once the gravy has come together and it starts to thicken taste for seasoning then add the mushrooms followed by the steaks to the gravy. Turn the heat down to a low simmer and spoon the gravy over the steaks several times and cook until the steaks hit 160. Add some parsley and stir through the gravy.
7. I served it over creamy Yukon gold mashed potatoes with roasted dill carrots along with a bit more parsley for color.
8. Done and ready to serve!

Melt the butter in the pan. Add the onion and mushrooms and season with salt and pepper. Whisk in the beef broth, ketchup and Worcestershire sauce and bring to a simmer. Add gravy ingredients except for the cornstarch/cold water. Bring the gravy to a boil.

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