Directions:
- NOTE: DO NOT ATTEMPT TO GRILL PATTIES ON A BARBECUE RACK OR GAS GRILL. USE AN INDOOR RIDGED FLAT GRILL OR PRESS GEORGE FOREMAN CLOSABLE GRILL. I RECOMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY OVER MASHED POTATOES. THE DIRECTIONS HAVE BEEN CONDENSED SINCE FIRST REVIEW.
- MIX the GRILLED SALISBURY STEAKS ingredients in a medium to large mixing bowl (mixture will be soft; patties will shrink considerably while cooking); KNEAD well using hands or mix using a large fork; DIVIDE ground beef mixture to form 4-5 oval-shaped steak patties, about 3/4 thick; PLACE patties onto a platter.
- PREHEAT indoor grill to medium-high heat; OIL or spray grill surfaces completely with non-stick cooking spray; GRILL beef patties until sear-marks are obtained; TURN patties and repeat process (if using a press-type closable grill, sear without turning), searing until center of each beef patty is still a little pink, not quite done.
- CUT Spanish onion into 1/4 thick, julienne strips to yield 1/2 cup; THINLY slice 4 ounces fresh mushrooms; PREHEAT oven to 350 F if using the OVEN FINISH METHOD (SEE STEP 9).
- HEAT 3 tablespoons unsalted butter a large heavy saucepan over medium heat; ADD the onion, mushrooms and mashed garlic clove; SAUTE until onions are light golden and softened; STIR in 1 1/2 tablespoons all-purpose flour; COOK for 1-2 minutes.
- QUICKLY whisk the beef broth into the saucepan roux to deglaze, then add the remaining SAVORY MUSHROOM GRAVY ingredients; BRING mixture to a boil over medium-high heat while whisking constantly; REDUCE heat to medium.
- WHISK 1/4 cup cold water (or 2 tablespoons water with 2 tablespoons cognac) with 1 1/2 tablespoons cornstarch for the SLURRY in a small mixing bowl, until smooth and cornstarch is completely dissolved; ADD the slurry gradually to gravy base in saucepan, while whisking constantly, until thoroughly blended; COOK gravy until thickened and bubbly; REDUCE heat to low; ADD grilled beef patties, immersing them in gravy.
- STOVETOP FINISH METHOD: Simmer over low heat for 10 minutes. CAREFULLY turn steaks with a spatula. Simmer an additional 10 minutes until steaks are steam-cooked and tender.
- OVEN FINISH METHOD: Transfer oven-safe large heavy saucepan to preheated 350 F oven. Bake patties uncovered for 20 minutes, immersed in gravy.
- SERVE: Transfer steaks onto serving plates with a spatula. Whisk gravy to refresh consistency. Ladle gravy over steaks. Serve with desired side dishes. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.26 Kcal (1575 kJ) | ||
| Calories from fat | 158.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.58g | 27% | |
|---|---|---|---|
| Cholesterol | 130.31mg | 43% | |
| Sodium | 919.32mg | 38% | |
| Potassium | 1103.18mg | 23% | |
| Total Carbs | 15.7g | 5% | |
| Sugars | 3.14g | 13% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 40.26g | 81% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.5mg | 25% | |
| Calcium | 158.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 116.08 Kcal (486 kJ) | ||
| Calories from fat | 48.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.42g | 27% | |
|---|---|---|---|
| Cholesterol | 40.2mg | 43% | |
| Sodium | 283.63mg | 38% | |
| Potassium | 340.36mg | 23% | |
| Total Carbs | 4.84g | 5% | |
| Sugars | 0.97g | 13% | |
| Dietary Fiber | 0.3g | 4% | |
| Protein | 12.42g | 81% | |
| Vitamin C | 0.7mg | 4% | |
| Iron | 1.4mg | 25% | |
| Calcium | 48.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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