Sunday, April 8, 2012

Salisbury Steak with Mushroom Brown Gravy

I'm a sucker for the Food Network cooking shows.  One of my favorites still happens to be Sandra's Money Saving Meals.  That's where I got this recipe from.  I was having a lazy moment catching up on some of my shows over the weekend and happened to watch this episode. It was exactly what I needed as I was/am in a cooking rut again and needed to use up the ground beef in my fridge before it went bad.  I wanted to make a dinner that was fast and easy and delicious.  Oh boy does this one fit the bill!  It was a HUGE hit with my family!  Each person, adult and child, gave it TWO thumbs UP!  I kid you not!

{salisbury steak with brown gravy}

  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 1/2 pounds 80 percent lean ground beef
  • 1 cup fresh bread crumbs
  • 1 tablespoon Montreal Steak seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 large egg
  • 1/2 (8-ounce) package sliced baby portobello mushrooms (I used shiitake mushrooms I reconstituted and used the "mushroom broth" adding beef bouillon to enhance the flavors)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 (14-ounce) cans beef broth. 


Heat 1 tablespoon of the oil in a large skillet over medium-hi heat. Add the onion and saute until soft, about 6 minutes. Put 1/2 of the onion in a large bowl and the remainder in another bowl. In the large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce and the egg. Mix to combine everything well and form the mixture into 6 oval patties. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Cook the patties until they are well browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tablespoons the fat. (The patties will not be cooked through and will finish cooking in the gravy.)
Put the pan back on the heat, add the mushrooms, and cook for 5 minutes. Add the remaining onions, sprinkle in the flour, and cook for 2 minutes. Add the beef broth and bring it to a boil. Return the patties to the pan, reduce the heat to a simmer and cook until the sauce has thickened and the steaks are cooked through, about 10 minutes.  Serving Yield:6

1 comment:

  1. This looks like a perfect weeknight meal. Our family would love it. It's on the menu this week.


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