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Ingredients
| ground beef: 1 lb |
| bread crumbs: 1/3 cup |
| onions: 1/2 (finely chopped) |
| eggs: 1 (large//lightly beaten) |
| worcestershire sauce: 1 tsp |
| salt: 1 tsp |
| black pepper: 1/4 tsp |
| salted butter: 1 Tbl |
| vegetable oil: 1 Tbl |
| onions: 1 (thinly sliced) |
| white mushrooms: 1 cup (sliced) |
| soup - beef broth: 2 cups |
| cornstarch: 3 Tbl |
| water: 3 Tbl (cold) |
Salisbury Steak
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
- Mix the beef, bread crumbs, onions, egg, Worcestershire sauce, salt, and pepper with your hands in a medium bowl. Shape into 4 patties, each about 3/4 to 1 inch thick.
- Melt the butter with the oil in a large skillet over medium-high heat. Add the patties and fry for 4 to 5 minutes on each side. Use a spatula to transfer the patties from the skillet to an oven-proof plate; keep warm.
- Add the sliced onion and mushrooms to the skillet and saute until the mushrooms give up their juice, about 8 minutes. Stir in the broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Heat to boiling, then reduce the heat, cover, and simmer for 10 minutes.
- Dissolve the cornstarch in the water in a small bowl. Stir into the mushroom mixture and bring to a boil. Cook, stirring, until thickened.
- Pour the mushroom gravy over the patties and serve.