Comfort Food: Salisbury Steak with Mushroom Gravy

Comfort food at it’s best.  This is a go to recipe for me – I originally created it a couple of years ago in an attempt to re-create my favorite frozen entrée, but without all the extra & unnecessary ingredients.  Originally, I wasn’t pleased with the gravy, so this post gave me a great excuse to go back & re-create it.  I succeeded.  My family tried it & there was almost nothing left when we were done!

 

Salisbury Steak

1 egg, lightly beaten

1/3 cup low-sodium beef broth/stock

3/4 cup bread crumbs (I use Trader Joe’s brand bread crumbs – no dairy)

1/4 heaping teaspoon garlic powder (be generous, if you like garlic)

dash pepper

1/4 cup water

1 tablespoon Homemade Gravy Mix (Beef)

1 tablespoon dried onions

generous pinch powdered mustard

approximately 1 pound ground beef

 

Mushroom Gravy

3 tablespoons flour

2-4 tablespoons Earth Balance (or your choice of butter substitute)

8 ounces chopped mushrooms

1/2 small onion, diced

1 cup cold water

1 cup boiling water

1 teaspoon beef bouillon granules

5 tablespoons Homemade Gravy Mix (Beef)

1 cup low-sodium beef broth

salt & pepper to taste (definitely taste before adding salt!!)

 

 

Directions

In a large bowl, combine egg, 1/3 cup low sodium beef broth, bread crumbs, garlic powder, pepper, Worcestershire sauce, 1 tablespoon Homemade Gravy Mix, minced dried onion and mustard; whisk until thoroughly combined.  Add ground beef & combine, making sure bowl contents are well-distributed throughout beef (best way is to use your hands).  Shape into 6 large patties or 12 smaller patties, cover & set aside.

 

Add beef bouillon to boiling water & set aside; to a large skillet, add about 1 tablespoon Earth Balance or your choice of butter substitute & add in chopped mushrooms & onion; cook until vegetables are tender; scrape to sides of pan. Add beef patties to a second skilled over medium-high heat & cook 4-5 minutes per side or until cooked through.

Add remaining Earth Balance & flour, cook until browned in center of pan; slowly add cold water, bouillon and remaining brown gravy mix (2 tbsp); whisk until combined & stir in mushrooms & onions.  Bring to a boil & stir constantly until thickened.  If too thick, add a small amount of beef broth.  Transfer cooked patties to gravy pan & heat through; serve hot.

 

Enjoy!

 

 

 

Homemade Gravy Mix

Many of the commercial packets have some form of dairy; this recipe is a great recipe to have on hand for a quick substitute.

 

3 tablespoons bouillon (chicken or beef or vegetable)

3/4 cup + 1 tablespoon flour

1/4 to 1/2 teaspoon pepper

 

Combine & store up to 6 months.  Makes about 1 cup.

 

To use:

 

4 1/2 tablespoon butter

3/4 cup cold water

 

 

Melt butter; add 2 tablespoons mix.  Cook & stir until lightly browned, about 1 minutes.  Whisk in water; bring to a boil.  Cook & stir 2 minutes or until thick.

You could season this to your personal preference.  Add seasonings in.

 

Keep this on hand; it will be in one of my upcoming recipes.