Salisbury steak with mushroom gravy is as interesting as it is tasty. This simple-to-make meal that makes you look like a serious chef had its beginnings back in the Civil War. It turns out that soldiers in the war were suffering from extreme malnutrition primarily because they weren’t getting the proteins they needed in their meals. Dr. James Henry Salisbury, an early dietician who studied gastrointestinal health, came up with a simple way to serve an affordable “meat biscuit” to soldiers on the front lines. Later on, the dish was improved with the addition of delicious mushroom gravy.
While Salisbury steak resembles a hamburger, the ingredients make it more like meatloaf. Every chef has their own take on what should go in the patty and the gravy, so you can make it fun and experiment with your favorite spices and ingredients. However, if you buy Salisbury steak in a store or restaurant, there are some rules that come with the name:
- At least 65% of the product must be meat, and only 25% of it can be pork.
- No more than 30% of Salisbury steak can be fat.
- Fillers like breadcrumbs or oat flakes can be used, but they cannot exceed 12% of the product volume.
- Meat by-products cannot be used.
Unlike hamburgers, Salisbury steak is not a dish to be cooked rare or medium. Because it contains eggs, the meat should be thoroughly cooked all the way through.
Ingredients Salisbury Steak with Mushroom Gravy
- 1 pound TBS ground beef (80%)
- ½ sweet onion, grated
- ½ cup panko breadcrumbs
- 1 clove of garlic, minced
- 1 egg
- 2 tablespoons ketchup
- ½ teaspoon Worcestershire sauce
- 3 teaspoons Dijon mustard
- 1 teaspoon oregano
- 2 tablespoons Parmigiano Reggiano, grated
- 1 tablespoon olive oil
- 2 cloves of garlic, minced
- ½ sweet onion, sliced
- 8 ounces Crimini Mushrooms, sliced
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 2 teaspoons dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Directions Salisbury Steak with Mushroom Gravy:
- Mix all the ingredients for the steaks in a large bowl. Use your hands to make sure all the ingredients are blended well. Divide the mixture into five equal portions. Form each part into a flat oval patty about ¾ inches thick.
- Heat olive oil in a large skillet over medium. Sear each side of the patties for about one minute until browned. Set the patties aside on a spare dish.
- Add a dash of olive oil to the skillet and saute the onions and garlic until the onions just begin to soften.
- Add the mushrooms to the skillet and saute until they turn golden brown.
- Add the butter to the skillet. Once it has melted, add the flour and constantly stir for about 30 seconds with a whisk.
- Begin to pour the beef broth into the skillet, stirring constantly. When there are no more lumps, whisk in the remaining gravy ingredients.
- Add the patties and any juices on the plate back into the skillet with the cooking gravy—cook for 7 minutes. Continue to stir the gravy around the patties. It will begin to thicken. If it thickens too much, add a little more broth or water to get to the consistency you desire.
- Serve by placing the steaks onto plates and covering each with mushroom gravy. Mashed potatoes and carrots make great sides with Salisbury steak.
Find everything you need for a delicious and healthy dinner at The Butcher Shop.
We know preparing healthy meals for your family is important. That’s why The Butcher Shop always carries locally sourced meats and produce from farms right here in Southern Oregon. At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine. Stop by today or call ahead to pre-order your ingredients.