The tenderness of hamburger, the rich, savory gravy of home cooked hearty fare, and the richness of high-end cuisine: that’s the very definition of Salisbury Steak with Mushroom Gravy. The mushroom flavors actually accent the beefiness of the meal, as do the copious amount of butter and beef broth. When piled on top of mashed potatoes, Salisbury Steak with Mushroom Gravy becomes a meal you can’t wait to tell everyone about, because everyone simply has to try it for themselves.
Ingredients• 1 yellow onion, divided • 1 pound ground beef • 1/2 cup breadcrumbs • 1 large egg • 2 tablespoons Worcestershire sauce, divided • 1 teaspoon Italian seasoning • 1/2 teaspoon salt, plus more to taste • 1/4 teaspoon pepper, plus more to taste • 1 tablespoon cooking oil, neutral-flavored, of your choice • 8 ounces mushrooms, sliced • 2 tablespoons butter • 2 tablespoons all-purpose flour • 1 1/2 cups beef broth
Finely mince about 1/2 cup of the onion.
Slice the remainder of the onion. Keep the minced onion and sliced onion separate
Add the minced onion, ground beef, breadcrumbs, egg, 1 tablespoon of the Worcestershire sauce, Italian seasoning, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper to a large bowl.
Use your hands to gently mix the ingredients together until they are evenly combined.
Divide the mixture into four equal parts, gently shaping each into a flattened oval.
Add the cooking oil to a large skillet and heat over medium heat on the stove-top.
Once the skillet is hot, add the shaped beef patties and cook until well browned on each side, about 5 minutes on each side.
Transfer the cooked patties to a clean plate.
Add the sliced mushrooms and the remaining sliced onion to the hot skillet.
Season with salt and pepper.
Continue to cook the mushrooms and onions over medium until they are soft, about 5 minutes. Allow the moisture released from the onions and mushrooms to help you scrape up any browned bits off the bottom of the skillet as you stir.
Once the mushrooms and onions have softened and most of the moisture has evaporated off the bottom of the skillet, add the butter and flour.
Continue to stir and cook for about two minutes. The flour and butter will form a paste and begin to coat the bottom of the skillet.
Add the beef broth and the remaining 1 tablespoon of Worcestershire sauce to the skillet.
Stir to dissolve the flour into the broth, making sure to dissolve any flour that is stuck to the bottom of the skillet.
Allow the broth to come up to simmer over medium heat, stirring often, until it thickens, about 3 minutes.
Once the gravy is simmering, add the beef patties back to the skillet with the broth, mushrooms, and onions.
Spoon the gravy over the top of the patties, and continue to simmer the beef in the gravy for an additional five minutes. Taste the gravy and adjust the salt and pepper to your liking.