My Salisbury Steak Recipe – Juicy beef patties drowning in a Mushroom Gravy Salisbury Steak Sauce? YES PLEASE! I make my gravy extra tasty by just searing the Salisbury Steaks in a hot skillet, then finish cooking them IN the gravy. 🙂
Ground meat / mince is very good value here in Australia and in most countries around the world I expect. And because of this, I like discovering and creating new ways to use ground/mince meat, like this Vietnamese Caramelised Pork Bowls.
Not that Salisbury Steaks is a personal creation! However, the way I make them is a wee bit different to the usual Salisbury Steak recipe because I like to sear them in a stinking hot skillet to brown the steaks so they are still raw on the inside, then finish cooking them IN the gravy so the juices that seep while they are cooking flavours the gravy.
Never waste free flavour! That’s my motto! Plus it’s a little trick that I’ve learned from reading and using many restaurant recipes! 🙂
I wasn’t planning on sharing my Salisbury Steak recipe today. The reason I am is because yesterday, I was down at the local dog beach and I was chatting to the homeless guy who sleeps there who I regularly take my excess food to. He’s become one of my many official taste testers!
Anyway, he mentioned to me that he had organised Christmas drinks with locals that evening at the dog park and invited me to come along. Unfortunately I wasn’t able to make it, but I offered to drop round something for his party. So I asked him what, of all the things I had brought to him over the past few months, he liked the most.
And he said “Oh, those burgers with the mushroom gravy were spectacular!”. I smiled, as I thought about the various “gourmet” dishes I have brought him over the past few months. Prawns/shrimp, gravlax, tartare, smoked salmon pots, slow roasts, as well as the dizzying array of Asian dishes I’ve shared on my blog over recent months.
But I love that this is what he liked the most. Wholesome, homey, down to earth good food.
And so I made these for him again. I made a triple batch so he could share it with his friends. And I thought I’d share them with you too! 🙂 -Nagi x
- 1 tbsp olive oil
- 1 onion, finely chopped (white, brown or yellow)
- 2 garlic cloves, minced
- 5oz/150g mushrooms, sliced
- 1lb/500g ground beef (i.e. beef mince)
- ½ cup panko breadcrumbs (or ⅓ cup ordinary breadcrumbs)
- 1 egg
- 2 tbsp ketchup
- 1 beef bouillon cube, crumbled
- ½ tsp Worcestershire sauce
- 3 tsp dijon mustard OR 2 tsp dry mustard powder
- 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
- Heat the oil oil in a skillet over medium high heat. Add onion and garlic and cook for 2 minutes until onions are translucent. Remove half the onions into a large bowl.
- Add the mushrooms into the skillet and cook mushrooms for 2 minutes. Transfer into a medium bowl.
- Add the Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined - don't over mix.
- Divide into 5 and pat into oval patties around ¾" / 1⅔ cm thick.
- If your skillet is looking dry, add a splash of oil. Heat over high heat, then add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside).
- Take the skillet off the stove and transfer steaks onto a plate. Turn the heat down to medium low.
- Return skillet to the stove and add butter. Once melted, add flour and cook for 30 seconds.
- Whisk in remaining Gravy ingredients until smooth. Increase heat to medium then transfer the reserved onions and mushrooms into the gravy. Stir, then add the steaks into the gravy along with the juices on the plate.
- Cook for 7 minutes, or until gravy is thickened and steaks are just cooked through, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
- Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
- Serve salisbury steaks topped with the mushroom gravy with mashed potatoes and a fresh green salad.