Salisbury Steak and Mushroom Onion Gravy
Now, I know Salisbury steak is not a glamorous meal but it’s one of those meals that is super economical, family friendly and doesn’t take much time to make. I have fond memories of having this as a kid… except it had been incorporated into a frozen dinner rather than homemade. Even so, it’s comfort food at it’s finest. Made as a healthier homemade version, prepare these steaks with the traditional ground beef or make it a bit more wild by using ground deer for a delightful venison Salisbury steak option for my hunter friends.
Before you relegate this dish to the wayside as a comparison to its frozen TV dinner relatives, I assure you this is WAY more tasty than those. Sure, Salisbury steak is made from simple ground beef (or venison) but it can easily be updated, as I’ve done here, with more savory flavor and a delicious mushroom and onion gravy smothered over top. I’ve taken the breadcrumbs/flour out of the meat patty so it won’t have the soft meatloaf texture but instead has a juiciness imparted from the tomato paste and mustard to add extra yumminess. Using the same pan, the gravy comes together quickly using the pan juices to flavor the sauce. The mushrooms easily absorb all the flavor resulting in rich textured topper for your Salisbury steak creation.
- 1 pound ground beef or venison
- 1 tablespoon low sodium worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon dijon mustard
- ½ teaspoon pink himalayan salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- FOR THE GRAVY:
- 1 small onion, quartered and sliced
- 8 ounces cremini, baby bella or other wild mushrooms, sliced
- 1½ cups low sodium beef broth
- 1 tablespoon tomato paste
- 2 tablespoons ruby port or red wine (optional)
- 1-2 tablespoons einkorn flour or other all-purpose flour - can also use gluten free
- Combine all patty ingredients together and form into 4 equal patties.
- Heat a skillet (cast iron works great!) with 2 tablespoons olive oil or butter.
- Add patties and cook 8 minutes per side until desired doneness. Transfer to a plate and cover to keep warm.
- In the same skillet, add mushrooms and onion. Cook until mushrooms have shrunk and onion has softened.
- While mushrooms and onion are cooking, stir together the rest of the gravy ingredients in a small bowl.
- When mushrooms and onion are softened, pour in the other gravy ingredients and stir until thickened.
- Serve the steak patties with mushroom onion gravy over top.
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