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Salisbury steak and mashed potatoes
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Salisbury Steaks with Rich Brown Gravy

Ground beef patties cooked to a golden brown and smothered in an amazing brown gravy
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: beef, brown gravy, budget meals, comfort food, country cooking, easydinners, made from scratch, salisbury steak, savory tart
Servings: 4 servings
Author: admin

Ingredients

Steaks

  • 1 pound grass-fed ground beef
  • 1 egg
  • 2 garlic cloves, minced
  • 1/2 shallot, minced
  • 1/4 cup Italian bread crumbs
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dried Italian spice
  • 1/2 tsp salt
  • 1/2 tsp pepper

Brown Gravy

  • 1 1/2 tbsp butter
  • 1/2 shallot, chopped
  • 3/4 cup baby portabello or baby bella mushrooms, roughly chopped If you do not like mushrooms you can simply leave them out. The gravy is still amazing without them.
  • 1 tbsp dried Italian spice
  • 2 cups beef broth
  • 2 tbsp champagne vinegar optional
  • 2 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp Dijon mustard
  • 2 tbsp parsley, chopped garnish

Instructions

Steaks

  • Mix all the steak ingredients into a medium sized bowl and form into 4 even sized patties. Just like a hamburger patty.
  • Heat 1 1/2 tbsp of olive oil in a skillet over medium heat, Add the patties and cook for about 5 minutes on each side or until golden brown.
  • Remove from the skillet and set aside on a plate. Do not clean the pan, leave on med heat and move to the gravy instructions.

Brown Gravy

  • Add 1 tbsp of butter to the pan, add the shallots, and mushrooms. Add the salt, pepper, and Italian spice.
  • Scrape up the brown bits and mix all together. Cook for about 5 minutes.
  • Now sprinkle on the flour and whisk. Slowly start adding the beef broth while whisking to get the gravy smooth. Get a good boil going so it begins to thicken. Add the mustard, and champagne vinegar. Stir.
  • Next step is to move the steaks back to the skillet. Set them in, flip, and cover with a lid.
  • Lower the heat to med- low then let simmer until they are cooked through. I like to cut one patty 3/4 a way open (not completely in half but enough to see inside the patty) to check if it has been cooked all the way.
  • After they are cooked through, remove from the heat.
  • Serve on top of a mound of mashed potatoes and scoop the gravy all over. Garnish with chopped parsley.
  • ENJOY!