I will provide ideas You are are looking for a salisbury steak with mushroom gravy recipe that is interesting and also how to process it which results have aroma and taste that can give us taste and appetite

So that the taste quality of salisbury steak with mushroom gravy, which must be considered first preparing the type of ingredients, next selection of fresh ingredients|good up to how to processing and serving it. No need be confused if want to prepare salisbury steak with mushroom gravy the delicious as long as you know the technique then this dish is can become a dish that is very special.

Ingredients and seasonings used for prepare

1. Prepare Salisbury steak mix:
2. Prepare 1 lb ground chuck
3. Prepare 1 egg beaten
4. Take 2 tbsp onion powder
5. Use 2 tbsp ketchup
6. Prepare 1 tbsp Dijon
7. Take Few dashes of Worchestershire
8. Prepare 2 tbsp minced Italian parsley
9. Prepare Pinch salt, pepper, garlic powder and dried basil
10. Take 1/3 cup bread crumbs (I had a slice of stale sourdough that I mixed with half and half to make a paste since I had it, that’s a common meatball technique)
11. Prepare For the gravy:
12. Take 8 oz Bella/cremini mushrooms sliced
13. Use 1 medium shallot minced
14. Use 4 regular garlic cloves minced or two extra large
15. Prepare 1/4 cup ap flour
16. Prepare 1/2 tsp oregano
17. Use 1/2 tsp dried thyme
18. Prepare Black pepper
19. Use Italian parsley minced
20. Prepare 3 cups beef stock
21. Prepare Tbsp soy sauce
22. Take Tsp Worcestershire
23. Use Tsp Dijon

Stir in the liquids and braise the patties: Stir the tomato paste, mustard, and beef broth into the mushrooms and onions. Add beef broth, onion, and mushrooms; bring to a boil. Place on a plate and cover with foil. Melt the butter in the pan.

How to cook Salisbury steak with mushroom gravy:

1. Start by mixing all the steak ingredients together in a bowl except for the beef. Combine well then add the beef and work it in but don’t overdo it. If you over work it you will make it tough. Form 4 patties for 1lb of ground beef and Indent the middle so it plumps evenly and set in the fridge until set up and ready to use. (The pic shows 2 but just ignore that)
2. Add a glug of evo to your pan and turn to med high and sear the steaks a few minutes a side then set aside, they will finish cooking when they go into the sauce.
3. Add 1 pat of butter scraping the fond up as the butter melts then add the mushrooms until they are brown and caramelized, set aside.
4. Now add 2 tbsp of butter and another glug of evo and sauté your shallots for about 3 minutes on med high. Reduce heat and add the garlic until fragrant. Add the flour for a couple minutes scraping any fond left off the bottom of the pan.
5. Slowly start whisking in the broth until the lumps are gone. Add the oregano, thyme, pepper, soy sauce and Worcestershire and bring to a slow simmer
6. Once the gravy has come together and it starts to thicken taste for seasoning then add the mushrooms followed by the steaks to the gravy. Turn the heat down to a low simmer and spoon the gravy over the steaks several times and cook until the steaks hit 160. Add some parsley and stir through the gravy.
7. I served it over creamy Yukon gold mashed potatoes with roasted dill carrots along with a bit more parsley for color.
8. Done and ready to serve!

Add the onion and mushrooms and season with salt and pepper. Whisk in the beef broth, ketchup and Worcestershire sauce and bring to a simmer. Add gravy ingredients except for the cornstarch/cold water. Bring the gravy to a boil. Slowly whisk in the cornstarch mixture until desired level of thickness is obtained.

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