Every once in a blue moon, I’ll get a hankering for a Salisbury steak TV dinner. But ugh, the sodium and all the other crap I can’t pronunciate that stares at me from the ingredient listing…I just can’t get passed it. So, when I came across a really great deal on ground beef this week – I thought why not make this retro classic at home?
Seasoned beef patties are browned in a skillet, then mushrooms and onions are sauteed down in the pan drippings to create a rich and delicious brown gravy, that the “steaks” simmer in for a few minutes to finish cooking. I love the flavor that the red wine lends to the sauce – it plays off of the beef and mushroom flavors so well. I used portobello mushrooms since I happened to have some gorgeous ones gifted to me recently (thanks, Donna!), but cremini or even white button mushrooms could be substituted.
I served alongside mashed potatoes and green peas to complete the TV dinner ensemble at home, but homemade macaroni and cheese would also be another classict choice. Everyone really enjoyed it!
This recipe makes about 6 steaks – enough for us to enjoy for dinner , and a couple lunches worth of leftovers for us. Which is a major score, considering that they reheat so darn well. Another one for the recipe box, I’m always happy to find something new and different to make with ground beef!
Salisbury Steak w/ Mushroom-Onion Gravy
For the steaks:
1 1/2 lbs lean ground beef (at least 85/15)
3/4 cup finely chopped onion
1 cup fresh breadcrumbs
1 Tbsp Worcestershire sauce
1 tsp beef boullion granules (I love the ones found in the hispanic food aisle)
2 eggs, beaten
1 tsp kosher salt
1/2 tsp fresh ground black pepper
2 Tbsp butter
vegetable oil
For the gravy:
1 large yellow onion, sliced into 1/4-inch thick slices
8 oz portobello or cremini mushrooms, sliced
2 Tbsp tomato paste
1/4 cup flour
3 1/2 cups beef broth
1/2 cup dry red wine
1 tsp kosher salt
1/2 tsp fresh ground black pepper
To make the steaks, combine the ground beef, chopped onion, breadcrumbs, Worcestershire sauce, bouillon, eggs, salt and pepper. Knead until all combined. Form into 6 oval patties and set aside.
Melt butter and oil together in a large skillet on medium-high heat. Add beef patties and cook on both sides, until well browned (they’ll finish cooking in the gravy). Remove from the skillet and pour off any excess grease.
Reduce the heat to medium and add in the sliced onions and mushrooms. Stir and cook until golden brown and somewhat soft, for several minutes. Add in the tomato paste and cook until starting to brown slightly, about 2 minutes. Add in the flour and cook for an additional minute. Slowly add the beef stock and wine. Stir and cook to reduce and thicken.
Return the patties to the gravy. Spoon the gravy over the top and let them simmer for about 15 minutes to finish cooking.
Serve with plenty of the mushroom-onion gravy piled on top.
