Salisbury Steak Mushroom Gravy (Print-Friendly Version)

Juicy beef patties simmered in mushroom gravy, ready in under 30 minutes for a comforting family meal.

# What You’ll Need to Make This:

→ Beef Patties

01 - 450 grams lean ground beef
02 - 35 grams panko breadcrumbs
03 - 1 teaspoon Italian seasoning
04 - 1 large egg
05 - 15 millilitres ketchup
06 - 5 millilitres Dijon mustard
07 - 10 millilitres Worcestershire sauce
08 - 0.5 teaspoon fine salt
09 - 0.5 teaspoon freshly ground black pepper
10 - 1 garlic clove, finely minced
11 - 30 millilitres extra virgin olive oil

→ Mushroom Gravy

12 - 15 millilitres extra virgin olive oil (if needed)
13 - 0.5 medium onion, diced
14 - 225 grams fresh mushrooms, sliced
15 - 28 grams unsalted butter
16 - 16 grams all purpose flour
17 - 360 millilitres beef stock
18 - 15 millilitres ketchup
19 - 5 millilitres Worcestershire sauce
20 - salt and pepper, to taste

# How to Prepare:

01 - In a large mixing bowl, thoroughly combine the ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper, and minced garlic until evenly blended.
02 - Divide the mixture into four equal portions and shape into oval patties approximately 2 centimetres thick.
03 - Heat olive oil in a large deep skillet over medium-high heat. Sear the patties on each side for 4 to 5 minutes until well browned. Transfer to a plate; patties will finish cooking later.
04 - Add diced onion to the same skillet. Add additional olive oil if the pan is dry. Season with salt and pepper. Cook over medium heat for 3 to 4 minutes until softened and translucent.
05 - Add sliced mushrooms to the onions. Season with salt and pepper. Sauté for 3 to 5 minutes until mushrooms are golden and tender.
06 - Lower the heat to medium. Add unsalted butter and stir until melted. Sprinkle in flour and whisk continuously until blended, forming a roux.
07 - Gradually pour in the beef stock, whisking constantly to prevent lumps. Stir in ketchup and Worcestershire sauce. Season with additional salt and pepper to taste.
08 - Return the browned patties to the skillet, submerging them in the sauce. Cover and simmer for 5 minutes, or until patties are thoroughly cooked and gravy has thickened. Add additional beef stock or water if the gravy becomes too thick.
09 - Plate the patties and spoon the mushroom gravy generously over top. Serve immediately, garnished with extra ground pepper and parsley if desired.

# Extra Tips:

01 - Leftovers can be refrigerated in an airtight container for up to 2 days or frozen for up to 2 months. Reheat gently in a skillet, adding extra broth to loosen the gravy if needed.

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