Classic Salisbury Steak with Mushroom-Onion Gravy

Good Day Foodies! Today I am introducing a favourite comfort food, Salisbury Steak. Even though the name implies steak, it’s really hamburger patties shaped for your daily meal. I decided to give you this recipe because, just the other day, my daughter asked me for the recipe. I always make this at home , just because it’s a favourite. As a chef I sometimes forget how some don’t know how to make the simplest dishes. So – here you are. You can thank my daughter for mention it.

BTW – Let me know in the comments below if my recipes are helpful. With the wide world of the web, is this worth my efforts?

Chef Bari

Ingredients

For the Steak Patties:

1 ½ lbs (about 680g) lean ground beef (ground chuck is excellent for flavor)
½ cup plain breadcrumbs
1 small onion, finely minced or grated
1 large egg, lightly beaten
2 tbsp milk or heavy cream
1 tbsp Worcestershire sauce
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
2 tbsp olive oil or butter, for frying

For the Mushroom-Onion Gravy:

2 tbsp butter
1 large yellow onion, thinly sliced
½ teaspoon of fresh minced garlic ( optional)
8 oz (225g) cremini mushrooms, sliced
3 tbsp all-purpose flour
2 cups beef broth, preferably low-sodium
1 tbsp Worcestershire sauce
1 tsp Dijon mustard (optional, for a slight tang)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Patties:

In a large bowl, gently combine the ground beef, breadcrumbs, minced onion, beaten egg, milk, Worcestershire sauce, minced garlic, salt, and pepper.
Chef’s Tip: Be careful not to overmix the meat, as this can make the patties tough. Mix just until the ingredients are evenly distributed.
Divide the mixture into 4 or 6 equal portions and shape them into oval patties, about ¾-inch thick.

Sear the Patties:

Heat the olive oil or butter in a large skillet or cast-iron pan over medium-high heat.
Carefully place the patties in the hot skillet, ensuring not to crowd the pan (work in batches if necessary).
Sear for 3-4 minutes per side, until a deep brown crust forms. The patties will not be cooked through at this point.
Remove the seared patties from the skillet and set them aside on a plate.

Make the Gravy:

Reduce the heat to medium. In the same skillet, add the 2 tbsp of butter.
Add the sliced onions and fresh minced garlic to cook, stirring occasionally, until they soften and start to caramelize (about 5-7 minutes).
Add the sliced mushrooms and cook until they have released their liquid and started to brown (about 5 minutes).
Sprinkle the flour over the onions and mushrooms. Stir constantly and cook for about 1 minute to cook out the raw flour taste. This forms your roux.
Gradually pour in the beef broth while whisking constantly to prevent lumps.
Whisk in the Worcestershire sauce and the optional Dijon mustard. Bring the gravy to a simmer. It will begin to thicken.
You can also finish it off with a touch of cream after the cooking process. Take off heat and add a ¼ cup of cream ( optional). You see, as a Chef it’s all about the flavours.

Simmer and Finish:

Return the seared patties (and any accumulated juices from the plate) to the skillet, nestling them into the gravy.
Reduce the heat to low, cover the skillet, and let everything simmer gently for 15-20 minutes, or until the patties are cooked through and tender.
Taste the gravy and season with additional salt and pepper if needed.

Serve:

Serve the Salisbury steaks hot, generously spooning the mushroom and onion gravy over the top.
Garnish with fresh chopped parsley. This dish is classically served with creamy mashed potatoes, egg noodles, or rice, with a side of green ibeans or peas.

Butternut Squash

Thought to put this recipe into because my daughter was wondering how to cook Butternut Squash

Prepare Butternut Squash:

Cut Butternut Squash into 2 or 4 pieces. 4 pieces are easier . Cut in half and then cut lengthwise into 2 more pieces.
Preheat oven to 400 degrees F
Place Butternut Squash onto baking sheet with silicon liner .
Quick spray and place Butternut Squash with flesh side up or down. It doesn’t really matter, unless you are drizzling honey and cinnamon on it, which I do. If it faces down, you will lose all that flavour onto the baking sheet. Just season it before you place in the oven, which everway you prefer. I recommend the drizzle of honey and touch of cinnamon. It indeed boosts the flavour.
As, just said , I like to add cinnamon, salt, pepper and brown sugar. Then spray or add dobs of butter.
Place in the oven for 45 minutes or until soft.

Cheers !

Chef Bari

chefbari