Salisbury Steak with Mushroom Gravy

Using a beef stock cube instead of salt when seasoning ground beef ramps up the beefy flavor of burger patties and Salisbury steak. 

This week’s Sunday Supper theme is “Got You Covered” and this easy recipe qualifies in two ways.  First, the lovely mushroom gravy!  It will cover anything with deliciousness.  And secondly, the Salisbury steak, just a fancy way of saying hamburger patty without a bun, is a quick and relatively inexpensive beef option.  If you are on a budget, it’s got you covered.

Budget aside, it’s one of our family favorites and I often make Salisbury steak with ground lamb and serve it with mint sauce instead of gravy.  In that case, we just call them lamb patties.

Ingredients
For the steaks:
1 small onion (About 5 1/2 oz or 155g, before peeling)
2 beef stock cubes
2 eggs
1/2 teaspoon freshly ground black pepper
About 2 lbs 6 oz or 1 kg ground or minced beef
Olive oil for panfrying

For the gravy:
Drippings from pan-frying Salisbury steaks
2 rounded tablespoons flour
About 8 3/4 oz or 250g Swiss brown mushrooms or mushrooms of your choice
About 8 3/4 oz or 250g baby mushrooms or mushrooms of your choice

Chopped flat-leaf parsley for garnish, if desired.

Method
Peel your onion and cut it into quarters.  Blend it to a paste with the stock cubes, eggs and black pepper.   I used my hand blender but you can put it in a proper blender as well.  I have tried using my food processor and it doesn’t get out all the chunks but if yours does, you could use that as well.  You are looking for a homogeneous, thick, lump-less liquid.

                   

Put the beef in a large mixing bowl and add in the onion/egg paste.

Mix well with your clean hands or a spoon.

Shape it into patties and, if not cooking immediately, place on a plate covered with cling film.  This makes the patties easier to remove from the plate.

Cover with more cling film and refrigerate until you are ready to cook.  I made five patties, which look rather large (about 7oz or 200g each) to start, but remember that they shrink when cooked.  Of course, you can make smaller patties if you are catering for smaller appetites.

To cook the patties, drizzle a little bit of olive oil into a large non-stick skillet.  Panfry for several minutes on each side, making sure to get a nice brown crust on the patties.

Meanwhile, slice your mushrooms if they are larger than bite-sized.  Little ones can be left whole.  Set aside.

When the patties are cooked to your liking inside, remove them to a platter and keep warm.  (Since this is ground beef, I feel honor bound to tell you that US health authorities recommend cooking until they reach an internal temperature of 160 °F or 71.1 °C.  Do with that what you will.)

Now it’s time to make the gravy.  Use your spatula to loosen all the sticky browned bits from the pan.

Add your flour to the pan drippings and stir until all the flour is absorbed.

Tip in your mushrooms, turn the heat down to low and add a lid.

As the mushrooms cook down, the liquid they release will make a wonderful gravy.  Stir every few minutes to avoid lumps in your gravy.

After the mushrooms are completely cooked, if you prefer a thinner gravy, you can also add some water, stirring constantly, till it reaches the consistency you like.

Serve the gravy covering your Salisbury steaks and any accompanying side dishes like rice or mashed potatoes. I can also recommend these golden marquis potatoes as a great accompaniment. 

Enjoy!

Covered Appetizers and Entreés

• Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
• Excellent Beef Stew from Noshing With The Nolands
• Personal Steak Pot Pies from The Foodie Army Wife
• Pigs in a Blanket (Cabbage Rolls) from Cindy's Recipes and Writings
• Salisbury Steak with Mushroom Gravy from Food Lust People Love
• Salmon en Croute from Curious Cuisiniere
• Slow Cooker Cheesy Party Mix from Hot Momma's Kitchen Chaos
• Slowcooker Bean and Ham Soup from Jane's Adventures in Dinner

Covered Desserts

• 1 Easy Chocolate Macaron Recipe, 3 Japanese Wine Fillings from NinjaBaking.com
• Bacon Cinnamon Rolls with Maple Frosting from Bobbi's Kozy Kitchen
• Banana Butterscotch Muffin-Cake from What Smells So Good?
• Banana Coffee Cake with Chocolate Chip Streusel from Killer Bunnies, Inc
• Caramel Apple Bundt Cake from Pies and Plots
• Chocolate Banoffee Pie from Happy Baking Days
• Chocolate Covered "Party Popcorn" from Ruffles & Truffles
• Chocolate Satin Pie from That Skinny Chick Can Bake
• Dark Chocolate Cake Batter Truffles from Take A Bite Out of Boca
• Streusel Topped Apple Pie from A Kitchen Hoor's Adventures

Not Sure What To Do? We Got You Covered!

• Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don't need to wait in long lines for it
• Back to Basics: How to Truss a Chicken for Roasting from Crazy Foodie Stunts covering a cooking technique
• Cilantro Turkey Salad with Farro and Mango from Shockingly Delicious covering turkey leftovers
• Cranberry Walnut Crumble Bars from Magnolia Days covering an idea for fresh cranberries
• Gluten Free Lego Cookies from Hezzi-D's Books and Cooks covering a gluten-free dessert
• Homemade Yellow Cake Mix from Treats & Trinkets covering a cake mix without the chemicals from store-bought ones
• Mexican Coffee Bun from The Urban Mrs covering a dessert with an uncommon ingredient
• Peppermint Whip Cream from Peanut Butter and Peppers covering a vegan and dairy-free dessert topping
• Prosciutto covered Rosemary Pork from Family Foodie covering a holiday meal on a budget
• Raspberry Swirl Cheesecake Bars from Alida's Kitchen covering a quick and easy cheesecake fix
• Waffled Cranberry Cream Cheese Turkey Sandwiches from Neighborfood covering turkey leftovers

Pin these Salisbury Steaks with Mushroom Gravy! 

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