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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a DELICIOUS recipe for the traditional Salisbury Steak with mushroom gravy. YUM! Ingredients:
extra virgin olive oil, couple turns of the pan |
1 lb lean ground sirloin or 1 lb lean ground beef |
1/4 cup finely chopped onion (about half a small onion) |
1 egg, beaten |
1 1/2 teaspoons mccormick grill seasoning (eyeball it) or 1 1/2 teaspoons salt & pepper (eyeball it) |
1 1/2 teaspoons worcestershire sauce (4 or 5 splashes) |
1/3 cup dry breadcrumbs (eyeball it) |
1/2 large onion, halved and sliced thin |
8 ounces sliced fresh white button mushrooms |
1/3 cup dry red wine |
1 (14 1/2 ounce) can beef broth |
3 tablespoons cold water |
2 tablespoons cornstarch (water & cornstarch should be mixed by shaking in a jar with lid tightly closed) |
Directions:
1. Preheat oven to 250 degrees.
2. Heat EVOO in a skillet.
3. Combine beef, chopped onion, beaten egg, seasonings, Worcestershire sauce and bread crumbs in a bowl with hands.
4. Shape into 4 oval patties, about 3/4 thick.
5. Brown patties in skillet for 5 minutes per side, then remove patties to an oven-safe dish and keep warm in oven.
6. Add a bit more EVOO to the pan, if necessary.
7. Add sliced onion and mushrooms to skillet and sauté until mushrooms are golden brown, about 5 minutes, then add salt & pepper.
8. Add red wine to deglaze skillet and cook out alcohol, about 5 minutes.
9. Add beef broth and heat to boiling, then reduce heat to low, cover, and simmer for 10 minutes.
10. Bring onion mixture to boil again and add water/cornstarch mixture. Stir constantly, for 1 minute, and add salt & pepper.
11. Pour gravy over patties, and serve.
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