Do you have a dish from your childhood that you just loved and was sort of a treat when you got it? This dish was a typical frozen dinner that me and my brothers got all excited about when we were allowed to have it. Now, lets just say, I really don’t even want to know what was in there and boy am I glad to never give my kids those things {granted it makes me smile to see that there are organic options out there}. This Salisbury Steak with Mushroom Gravy is nothing like those frozen dinners! Besides being delicious with deep flavors, look how gorgeous it is and honestly its a simple one pot dish!
The “steak” patties, well they are pretty much a cross between a meatloaf and a burger. I used meatloaf mix {beef, veal & pork}, some breadcrumb, worcestershire sauce, eggs, onion powder, garlic powder, salt and pepper. They are browned in a pan and then set aside. You go ahead and you the same pan with all the drippings to make the mushroom gravy. Sauté a shallot and the mushrooms until the mushrooms are golden. Stir in some flour, red wine and chicken broth. Simmer until thickened. Add those salisbury steaks back in to finish cooking through, finish it all off with some fresh chopped parsley and thats it! I served mine with my favorite mashed potatoes and yup, frozen carrots and peas {keeping it nostalgic}. Oh and my kids LOVED this!!! They are currently obsessed with Super Mario Bros and we just go ahead and say that the mushrooms are extra lives hahaha!
Salisbury Steak with Mushroom Gravy
Ingredients
For the Salisbury Steak:
Instructions
Add the ground meat, breadcrumbs, eggs, worcestershire sauce, onion powder, garlic powder, salt and pepper to a bowl and mix to combine.
Using about a softball size amount of the mixture, form the steaks, about a 1/2 inch thick oval shape.
Heat a pan over medium heat with a couple drizzles of olive oil. Brown the steaks on each side, a few minutes per side and set aside on a plate.
Leaving the drippings in the pan and lower the heat to medium low. If its a little on the dry side go ahead and add a drizzle more olive oil.
Add in the shallot and mushrooms and allow the mushrooms to cook down and slowly brown. {be patient my friends, the flavors that develop in the mushrooms is worth the wait}.
Then you can go ahead and stir in the flour to coat the mushrooms and cook for a few minutes.
Add in the wine and reduce by half. Stir in the broth. Bring to a boil and then lower to a simmer, Cook until thickened. Season with salt and pepper to taste.
Add the steaks back into the pan and simmer for about 10 minutes. Finish off with some fresh chopped parsley.
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http://lemoinefamilykitchen.com/2014/10/salisbury-steak-mushroom-gravy/
