Salisbury Steaks
The ground beef is generously seasoned, formed into patties, browned and then covered with a smooth brown gravy.
Ingredients
Patties:
- 1 pound ground beef
- ½ cup panko bread crumbs
- 1 egg beaten
- 2 tablespoons milk
- ½ 1 ounce package dry onion soup mix
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon ground black pepper
Gravy:
- 3 tablespoons butter
- 2 cups fresh mushrooms sliced (optional)
- 1 sweet onion sliced
- 3 tablespoons all-purpose flour
- ½ 1 ounce package dry onion soup mix
- 1 ½ cups beef stock
- 1 cup water
- salt and ground black pepper to taste
Instructions
- Mix ground beef, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.
- Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side. Remove them from the pan.
- Melt butter in the skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper.
- Lie the browned steaks into the gravy; simmer until steaks are firm and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).