Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy

Ingredients

SALISBURY STEAK

1/2 onion (white, brown or yellow)
1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
1 lb/500g ground beef (i.e. beef mince)
1 garlic clove, minced
1 egg
2 tbsp ketchup
1 beef bouillon cube , crumbled
1/2 tsp Worcestershire sauce
3 tsp dijon mustard OR 2 tsp dry mustard powder

GRAVY

1 tbsp olive oil
2 garlic cloves , minced
1/2 onion, finely chopped
5 oz/150g mushrooms , sliced
2 tbsp unsalted butter
3 tbsp plain flour
2 cups beef stock
1 cup water
2 tsp dijon mustard
2 tsp Worcestershire sauce
Salt and pepper

Instructions

SALISBURY STEAKS

Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes. 
Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined - don't over mix.
Divide into 5 and pat into oval patties around 3/4" / 1 2/3 cm thick.

COOKING AND GRAVY

Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.
If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.
Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients. 
Add steaks along with the juices on the plate. Cook for 5 - 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
Serve salisbury steaks topped with the mushroom gravy - over mashed potato is ideal! Sprinkle with a bit of parsley if desired.