Salisbury Steak Smothered In Homemade Mushroom Sauce
 
Prep time
Cook time
Total time
 
A classic recipe from the past, there's something extra nostalgic about a rich, savory Salisbury Steak over mashed potatoes for dinner.
Serves: 4
Ingredients
TO MAKE SALISBURY STEAK PATTIES:
  • 2 tbsp. Butter
  • ½ Yellow Onion, minced
  • 3 Garlic Cloves, minced
  • 1 tsp. Worcestershire Sauce
  • ¼ cup Heavy Cream
  • 1 Egg
  • 1 tsp. Ketchup
  • 2 tsp. Dijon Mustard
  • ½ tsp. Italian Seasoning
  • 1 tsp. Salt
  • ½ tsp. Pepper
  • ½ cup Italian Breadcrumbs
  • 1 lb. Ground Beef
FOR THE MUSHROOM SAUCE:
  • 2 tbsp. Butter
  • 1 tbsp. Olive Oil
  • ½ Yellow Onion, thinly sliced
  • 8 oz. White Mushrooms, sliced
  • 3 Garlic Cloves, minced
  • ¼ cup Dry Red Wine
  • 2 tbsp. Sherry Vinegar
  • 2 cups Beef Broth
  • 1 tsp. Worcestershire
  • 2 tbsp. Cold Water + 2 tbsp. Cornstarch
  • Salt + Pepper, to taste
Instructions
  1. Melt butter in a large skillet over medium heat. Sauté the onion for 4 - 5 minutes, or until softened. Add the garlic and continue to sauté for an additional minute. Remove from the skillet and set aside.
  2. Whisk together the Worcestershire, heavy cream, egg, ketchup, mustard, Italian seasonings, salt, and pepper in a large mixing bowl until fully combined. Fold in the breadcrumbs along with the reserved onions and garlic. Next, add the ground beef and use your hands to mix together. Form into four steaks and set them in the refrigerator.
  3. To start the mushrooms sauce heat the butter and olive oil in a second large skillet. Sauté the onions until softened and then add the mushrooms. Continue to sauté for roughly 5 minutes or until golden. Next add the garlic and cook for an additional minute.
  4. Deglaze the pan with the red wine and sherry vinegar. Simmer until slightly reduced, about 10 minutes.
  5. Add the beef broth, Worcestershire and bring to a boil. Combine cold water with the cornstarch and slowly whisk into the sauce. Once thickened, decrease to a low heat to stay warm.
  6. Remove the steaks from the fridge and place the original skillet over medium-high heat. Brown the steaks, two at a time, for 10 - 12 minutes flipping halfway through. Before removing, make sure the internal temperature is at least 160F degrees. Repeat with the other two steaks.
  7. Serve steaks over desired sides and pour gravy over the steaks. Enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/salisbury-steak-smothered-in-homemade-mushroom-sauce/