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Helpful Kitchen Items:
Salisbury Steak with Onion And Mushroom Gravy
- 2 lbs extra lean ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup chili sauce
- 1 Tbsp steak sauce
- 1 large egg
- 1 1/2 tsp Kansas City steak seasoning
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- olive oil
- For the gravy:
- 1 medium onion sliced
- 8 oz sliced portabella mushrooms
- 1/4 cup all purpose flour
- 1 [14 oz] can low sodium beef broth
- 3 Tbsp chili sauce
- 1 Tbsp steak sauce
- 1 tsp Kansas City steak seasoning
- 2-3 cloves garlic minced
- black pepper to taste
In a mixing bowl, mix together the ground beef, breadcrumbs, Parmesan, chili sauce, steak sauce, egg, steak seasoning, garlic and onion powders. Mix until blended.
- Form into 4 large, 6 medium, or 8 small oval steaks. I use a spoon to roughly divide the mixture while it's still in the bowl.
Drizzle a large skillet with a few drizzles of olive oil. Brown the steaks over medium-high heat on both sides, then remove from the pan. (It's not necessary to cook them all the way through at this point, just brown.)
Reserve 2 tablespoons of drippings and discard the rest from the skillet. Add the sliced onion and mushrooms to the pan and cook over medium-high for 2-3 minutes scraping any brown bits from the bottom of the skillet.
Add 1/4 cup of flour and stir well coating the veggies.
Add the broth, chili sauce and seasonings to the mushrooms. Stir until blended and allow to bubble and thicken slightly for 2-3 minutes.
Lower the heat to simmer and return the Salisbury steaks to the gravy.
Cover and simmer for 15 minutes or until cooked through.
Uncover and check the gravy for thickness. If it needs thickening, dissolve 1 tablespoon of all purpose flour in cold water, and add it to the gravy, stirring constantly. Continue this process until you reach your desired consistency.
To add a rich brown color to the gravy use a concentrated beef flavoring or browning sauce like Kitchen Bouquet. Add in small amounts adjusting to your taste.