• Feeds 3-4
  • 45mins prep
  • 1 hour cook

Ingredients:

For the Steaks:

  • 1lb ground chuck
  • 1 cup of minced onion
  • 1/4 cup panko breadcrumbs
  • 1 large egg
  • 2 tsp ketchup
  • 1 tsp honey Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1/2 tsp oregano or Italian season
  • 1 tsp kosher salt
  • 1 Tbls olive oil (for the skillet)

For the Gravy:

  • 1 cup of minced onion
  • 2 Tbls unsalted butter
  • 2 Tbls flour
  • 3 cups beef stock
  • 1 Tbls ketchup
  • 1 tsp Worcestershire sauce
  • 6-8 oz of sliced cremini mushrooms (baby bella)
  • Salt-N-Pepa to taste.
I doubled the recipe this time. LOTTA FOOD!

Start by preparing the patties.

Mince the onion, then add all the ingredients listed under “For the Steaks:” to a bowl and mix to together thoroughly.

first mince the onion
measure out your dry ingredients
add it all to the bowl.

Now make your patties. I use a scale and parchment paper.

Balls o Salisbury
meat + parchment = patty

Chop your mushrooms, make your beef stock, and if you didn’t already, mince more onions for the gravy.

Stuff for the gravy.

Now add the olive oil to the skillet and cook the patties for about 3 – 5 minutes per side. The goal is to brown the outside, and not fully cook the middle.

Remove the patties from the skillet and set them aside. Add the butter to the skillet, melt it and then add the cup of minced onion. Cook the onions till they become translucent and start to brown.

Melt!
Butter N Onions

Add the flour directly to the onion butter mix, and stir it together until all the flour is absorbed. Leave no clumps. It will be a pit pasty looking. Sorry forgot to snap a pic. Now add the beef stock, and all the mushrooms. Bring it to a boil while stirring.

Reduce the heat to a simmer and re-insert the patties and cover.

Check them occasionally and if you feel inclined, flip em. In about an hour, if not less, they are ready, but they can slow cook for a long time if you wish.

My gravy was still to thin when we were almost ready to eat. So I removed the patties again, and ladled some runny gravy into a measuring bowl. Cool the cup of gravy and then add some flour and mix until there are no clumps. Then add the flour gravy mix back to the pan of gravy and raise the heat while stirring until it thickens. Now you have gravy.

Time to eat.

Salisbury steak with mashed potatoes, baked asparagus and homemade dinner rolls.