Salisbury Steak with Mushroom and Shallot Gravy
Salisbury Steak with Mushroom & Shallot Gravy- a classic Southern comfort food done up Must Love Garlic style. Tender, juicy ground beef steaks made with shallot, a whole bunch of garlic, ketchup, Worcestershire sauce, and Dijon mustard swimming in a luxurious mushroom and shallot gravy.
Equipment
- Knife
- Cutting Board
- Frying Pan
- Spatula
- Large Mixing Bowl
- Measuring Spoons
- Parchment Paper (Optional)
- Meat Thermometer (Optional)
Ingredients
For Steaks-
- 1 lb ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg whisked
- 2 tbsp minced shallot
- 1.5 tbsp minced garlic about 4-5 cloves
- 2 tbsp ketchup
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- Fresh cracked pepper
- 2 tbsp butter for frying
For Mushroom & Shallot Gravy:
- 1-2 tbsp butter
- 6 oz baby bella mushrooms sliced
- 4 garlic cloves sliced
- 1/2 cup shallot sliced
- 1/4 cup all-purpose flour
- 2.5 cups beef broth
- 1/4 cup dry white wine
- 1/4 cup water
- 2 tsp Worcestershire sauce
- 1 tbsp ketchup
- 1/2-1 tsp Dijon
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Mix & Form Steaks- in a large mixing bowl add ground beef, panko breadcrumbs, egg, minced shallot, minced garlic, ketchup, Worcestershire sauce, Dijon mustard, onion powder, kosher salt, and a few cracks of pepper. Gently mix by hand until all ingredients are well incorporated, but not overly mixed. Split meat mixture into 4 equal parts and form each into an oval shaped patty about 3/4 inch thick.
- Cook Steaks- allow a frying pan to pre-heat for 1-2 minutes over medium-high heat. Once hot, add 2 tbsp of butter to pan and melt. Immediately add steak patties and cook undisturbed for 4-6 minutes per side until cooked through. Leaving the grease and drippings in the frying pan, remove steaks and add to a plate.
- Make Gravy- turn frying pan heat down to medium-low. Add remaining 1-2 tbsp butter and melt. Once melted there should be around 3-4 tbsp of grease. Add sliced baby bella mushrooms, and cook 2-3 minutes stirring occasionally until just beginning to brown and turn tender. Add sliced garlic and sliced shallot to pan, cook another 2 minutes stirring often to avoid burning the shallot. Sprinkle vegetable mixture with flour and stir to fully combine. While whisking with one hand, slowly pour in 1 cup of beef broth, followed by dry white wine with the other. Stir for 15-20 seconds until no clumps of flour remain. Stir in remaining beef broth, water, ketchup, Dijon mustard, Worcestershire sauce, and salt and pepper to taste. Stir until well combined. Stir and simmer gravy for 3-4 minutes until just starting to thicken.
- Finish- add Salisbury steaks and any drippings back to pan and cover each with a bit of gravy. Continue simmering and stirring gravy around steaks for another 3-4 minutes until steaks are warmed through and gravy has thickened. Remove from heat, top with chopped parsley, and serve steaks with mashed potatoes.
Notes
-Trouble shooting a crumbling salisbury steak: there are quite a few factors to consider if you find your steaks aren't holding together. Over-working the meat mixture, not enough or the right binders, too low of a starting frying pan temperature, too low of a cooking temperature, and expired meat can all contribute to a crumbling steak.
- Pre-heating the frying pan helps the steaks get a nice crisp outer crust, and helps keep them from crumbling.
- If gravy does not start to thicken after a few minutes, turn heat up slightly.
Tried this recipe?Let me know how it was!