Simple Salisbury Steak with Mushroom Gravy
Double this recipe and freeze a batch for those busy days.
- 2 pounds ground beef
- 3/4 cup panko breadcrumbs
- 1/2 cup grated white onion
- 3 cloves garlic, crushed
- 2 large eggs, lightly beaten
- 1 tablespoon chopped rosemary leaves
- 1 tablespoon dijon mustard
- 2 teaspoons worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 8 ounces portobello mushrooms, sliced
- 2 tablespoons all-purpose flour
- 3 cups beef stock
- 1 sprig fresh rosemary
- mashed potatoes, steamed rice, or prepared grits
- garden salad, buttered corn kernels, or green beans
Form and Sear the Steaks
In a large bowl, gently mix together the ground beef, breadcrumbs, beaten eggs, onion, garlic, rosemary, mustard, worcestershire, salt and pepper. Combine just until the mixture is blended to avoid overmixing, which will make the meat tough and gummy. Scoop up the meat mixture with a #12 (2 ounce) portion scoop, or use a 1/3 measuring cup and drop the balls onto a sheet pan or tray.Form the portions into a football before flattening each with the palm of your hand into an 1/2" thick, oval-shaped patty. Cook the Salisbury steaks: heat the vegetable oil in a skillet over medium-high heat. Press the patties into the pan and sear them on both sides- this should take about 4 minutes per side. The patties won't be cooked through. Transfer the patties to a plate while you prepare the mushroom gravy.
Finish cooking the Salisbury Steaks
Instructions for freezing prior to cooking:
Instruction for freezing after cooking:
- Lay the formed patties on a lightly greased sheet pan. Cover the pan lightly in plastic wrap and freeze the patties until solid.
- Once frozen, transfer the patties to a freezer storage bag and seal. The patties may be kept frozen for up to 6 months.
- To prepare, allow the patties to thaw completely, under refrigeration, before searing
- Allow the Salisbury steak and gravy to cool to room temperature.
- Transfer to a freezer storage bag (double-bagging is recommended). Place the sealed bag in the freezer lying flat.
- Once frozen solid, stand the flat bag upright- this takes up less space in the freezer.
- To heat, allow the Salisbury steak to thaw completely in the refrigerator. Empty the contents of the bag into a skillet or a microwave bowl and reheat on the stove or in the microwave until steaming hot.
Calories: 758kcal | Carbohydrates: 19g | Protein: 50g | Fat: 53g | Saturated Fat: 21g | Cholesterol: 266mg | Sodium: 1291mg | Potassium: 1275mg | Fiber: 2g | Sugar: 4g | Vitamin A: 168IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 6mg