The succulent burger known as Salisbury steak was first created in the late 1800s. It was named after its inventor, the renowned American physician James Henry Salisbury. After nearly 30 years of research in the field of nutrition, the backbone of his suggested diet included the high-protein intake in the form of a minced beef patty.
American Salisbury Steak with Mushroom Gravy
Course: MainCuisine: AmericanDifficulty: Medium4
servings15
minutes15
minutes286
kcal30
minutesThe succulent burger known as Salisbury steak was first created in the late 1800s. It was named after its inventor, the renowned American physician James Henry Salisbury. After nearly 30 years of research in the field of nutrition, the backbone of his suggested diet included the high-protein intake in the form of a minced beef patty.
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 (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 (35g) flour (all purpose / plain)
2 cups (500 ml) beef broth / stock
1 cup (250 ml) water
2 tsp dijon mustard
2 tsp Worcestershire sauce
Salt and pepper
Directions
- 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. Mix well for a couple of minutes until the mixture becomes a bit “pasty” which will ensure your patties hold together well.
- Divide into 5 and pat firmly 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.
