Salisbury Steak is an old American dish. Contrary to its name, it’s not steak at all. It’s actually hamburger smothered with gravy. I used to make this all the time for my kids when they were little. They love it with rice or mashed potatoes. And they love it when I add mushrooms to the gravy. Fancy name notwithstanding, it’s really quite simple to prepare and makes a hearty and satisfying dinner.
SALISBURY STEAK WITH MUSHROOM GRAVY
- 1 lb. lean ground beef
- ⅓ cup bread crumbs
- ¼ medium onion, chopped
- 1 egg, beaten
- 1 Tbsp. Worcestershire sauce
- ½ tsp. salt
- ¼ tsp. pepper
- 1 can (14.5 oz.) beef broth
- 2 Tbsp. soy sauce
- 1 small onion, thinly sliced
- 1 can sliced mushrooms, drained and juice reserved
- 1½ Tbsp. cornstarch dissolved in reserved juice from can of mushrooms
- Combine ground beef, bread crumbs, chopped onion, egg, Worcestershire sauce, salt and pepper until well mixed.
- Divide beef into four balls and form into oval shaped patties.
- In a large skillet, fry patties over medium heat until brown and cooked through.
- Remove cooked patties from skillet.
- To the same skillet, add beef broth, soy sauce, sliced onions, and mushrooms.
- Bring to a boil, stirring and scraping up all brown bits from bottom of pan.
- Reduce heat to low and pour cornstarch mixture into pan, stirring constantly until well dispersed.
- Return beef patties to skillet and cook a little longer, stirring carefully, until gravy is thickened and patties are well-coated with sauce.
- Transfer to a platter and serve with hot rice or mashed potatoes.