Salisbury Steak with Mushroom Gravy
My husband just loves this recipe. I don't really measure so the measurements are approximates so you may have to adjust them to your liking.
My husband just loves this recipe. I don't really measure so the measurements are approximates so you may have to adjust them to your liking.
- salt & pepper
- bread crumbs
- 1 can beef broth
- 1 1/2 lb. ground meat
- 1/2 package of onion soup mix
- 1/2 cup of diced onions
- 1 tsp of italian seasoning
- 2 tsp of minced garlic
- 3 tbsp of worcestershire sauce
- 1 slightly beaten egg
- fresh sliced mushrooms
- 3 tbsp. butter or margarine
- 1 tbsp. oil
- 1/8 cup flour or more
- 1 cup of water
- Carbohydrate 3.2681 g
- Cholesterol 80.512645675 mg
- Fat 23.0776185 g
- Fiber 0.2025 g
- Protein 20.89770248225 g
- Saturated Fat 8.834920637525 g
- Serving Size 1 1 Serving (191g)
- Sodium 371.110388641667 mg
- Sugar 3.0656 g
- Trans Fat 3.51152182125 g
- Calories 311 calories
Step-by-step
- In large bowl mix together first 9 ingredients form into patties place on plate refrigerate.
- In large deep skillet put 2 tbsp of butter and fresh sliced mushrooms and saute until done place on plate set aside.
- Add 1 tbsp of butter and oil into the skillet and place patties cook until done place on plate set aside (while patties are cooking whisk together water and flour) In skillet with meat drippings add beef broth and flour water mixture stir until desired thickness add mushrooms, and patties, let simmer for about 10 minutes.
- This great served with vegetable and scalloped potatoes.
Adapting Batch Sizes for Any Yield
Adjusting ground meat mixtures requires precise ratios to maintain structural integrity. Doubling the batch demands careful management of the breadcrumb and egg binders, as excessive moisture leads to crumbling patties during searing. Halving the recipe requires reducing the liquid elements proportionally so the pan sauce achieves proper viscosity without prolonged reduction. Dividing the onion soup mix evenly prevents localized salt pockets within the meat mixture.
Managing Pan Fond and Searing Mechanics
Success depends entirely on developing and preserving the browned fond left behind by the patties. Searing ground meat over medium-high heat creates Maillard compounds that subsequently dissolve into the beef broth and flour mixture. Crowding the skillet lowers surface temperature rapidly, causing the patties to steam rather than brown. Working in batches prevents steam accumulation and guarantees adequate thermal transfer across the meat surface.
Controlling Gravy Viscosity and Simmer Times
Thickening the sauce relies on whisking the flour and water slurry thoroughly before introducing it to the simmering pan drippings. Starch granules require adequate liquid dispersion to swell evenly without forming lumps. Simmering the assembled dish for the final 10 minutes allows the meat proteins to relax while absorbing the surrounding mushroom flavor profile.
