Salisbury Steak with Mushroom Gravy
These beef patties simmer in an onion and mushroom gravy for a familiar comfort-food dinner. Egg holds the patties together, and a small amount of cornstarch thickens the sauce without a packet. Keep the gravy in the pan so each portion gets its share.
Ingredients
- 1 1/2 lb 93% lean ground beef raw
- 1 large egg
- 1/2 cup onion finely grated
- 8 oz white mushrooms sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 cloves garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Mix beef, egg, half the grated onion, salt and pepper gently. Shape into four equal oval patties about 3/4 inch thick. Keep raw beef and its utensils separate from ready-to-eat foods.
- Heat oil in a large skillet over medium-high heat. Brown patties 3–4 minutes per side, then transfer to a plate; they will finish cooking in the gravy.
- Add mushrooms and remaining onion to the same pan. Cook 6–8 minutes, stirring, until softened. Add garlic for 30 seconds, then broth and Worcestershire sauce. Scrape up the browned bits.
- Stir cornstarch into cold water and pour into the simmering broth. Return patties and their juices. Cover and gently simmer 6–10 minutes until the center of every patty reaches 160°F and gravy thickens. Add a splash of water if too thick.
- Divide into four portions, each with one patty and one-quarter of all mushrooms and gravy.