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salisbury steak slathered with homemade gravy, mushrooms and onions
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Salisbury Steak

This comfort food classic is easy to make and simply delicious. Loaded high with mushrooms and onions. Drizzled with homemade pan gravy. Salisbury Steak is traditionally made with ground beef but any ground meat can be used (instructions included).
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 makes 4-6 servings
Calories 679kcal
Author Toni Dash

Ingredients

  • 1 pound Ground Meat: beef, bison, chicken or turkey
  • 1 small Yellow Onion grated or finely chopped
  • ½ teaspoon chopped Garlic
  • 1 teaspoons dried Parsley
  • 1 teaspoon Garlic powder
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Black pepper
  • ¼ cup Breadcrumbs panko, regular, cracker crumbs; regular or gluten-free
  • 1 Egg
  • 1 cup All-Purpose Flour (regular or gluten-free measure-for-measure blend)
  • ¼ cup eanut Oil or Safflower Oil high smoke point oil
  • 2 cups sliced mushrooms
  • 1 large Yellow Onion sliced

For the gravy:

  • 2 tablespoons Butter or ghee or dairy free butter
  • 2 tablespoons All-Purpose Flour (regular or gluten-free measure-for-measure blend)
  • 2 cups Stock: beef, chicken or vegetable depending on meat used refer to Notes below
  • Salt & pepper to taste

Instructions

  • In a large mixing bowl, combine ground meat, grated onion, chopped garlic, parsley, garlic powder, breadcrumbs, egg, salt & pepper.
  • Form the mixture into oblong patties (about ¾ inch thick) and set aside on a plate. NOTE: 4 patties are a hearty size; 1 per person. They also can be made smaller into 6 total patties.
  • Add the flour to a shallow bowl and season with salt & pepper.
  • Place a large skillet over medium to medium-high heat on the stove burner and add the oil. TIP: when the surface of the oil is rippling, it's hot and ready.
  • Lightly coat the Salisbury steaks in the flour, then carefully lower them into the hot oil using a spatula.
  • Cook the steaks for 4-5 minutes per side, until browned and crispy, and cooked through the middle. Internal temperatures: beef and bison 160 degrees F. Chicken and turkey 165 degrees F.
  • Remove the cooked steaks from the skillet, then place them on a plate and cover with foil to keep warm.
  • In the same skillet, add the onions & mushrooms. Cook until the onions have softened and started to caramelize, and the mushrooms are softened, stirring often.
  • Remove the cooked onions & mushrooms, and spoon them over the Salisbury steaks.

For the gravy:

  • In the same cooking skillet, melt the butter.
  • Whisk in the flour and cook for a minute or until a paste forms and starts to bubble.
  • Stir in the stock and whisk until thickened and warmed throughout.
  • Season with salt & pepper to taste.
  • Pour over the chicken steaks or into a gravy boat before serving.
  • Serve and enjoy!

Notes

Nutritional calculations based on using ground beef, beef stock, peanut oil and 4 servings.
Which Type of Stock to Use:
  • For beef or bison: use low sodium Beef Stock
  • For chicken or turkey: use low sodium Chicken Stock or Vegetable Stock
Cooking Tips
  • Use a high smoke point (high temperature friendly) oil: Peanut, Safflower or Sunflower are great choices.
  • If needed, cook the Salisbury steaks in batches. 
Internal Meat Temperatures:
The best way to ensure meat doneness is by measuring with an Instant Read Thermometer:
  • Ground Beef and Ground Bison should reach an internal temperature of 160 degrees F before serving.
  • Ground Chicken and Ground Turkey should reach an internal temperature of 165 degrees F before serving.

Nutrition

Calories: 679kcal | Carbohydrates: 41g | Protein: 30g | Fat: 44g | Saturated Fat: 15g | Cholesterol: 136mg | Sodium: 580mg | Potassium: 832mg | Fiber: 3g | Sugar: 5g | Vitamin A: 234IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 5mg