Classic Salisbury Steak is an easy and affordable way to get dinner on the table. The hamburger steak is smothered in luscious onions gravy. Serve with mashed potatoes and steamed vegetables for a complete meal that is ready in just 30-minutes. #Salisbury Steak #Hamburger Steak #Salisbury steak recipe # Hamburger steak in the oven #Hamburger Steak Recipe #Kitchen Dreaming
½cupbread crumbs, seasoned, regular or gluten free
1egg, beaten
1tbspWorcestershire Sauce
1tspground mustard
salt and pepper, to taste
1tablespoonminced onion flakes or 1 tsp onion powder
1/2teaspoongarlic powder
For the Onion-Mushroom Gravy:
2tablespoonsbutter
1whole sweet white onion, sliced into half moons
8ozsliced fresh mushrooms, any variety you prefer
2cupsbeef broth regular or gluten free
2Tablespoonsall purpose flour OR corn starch(for gluten free)
¼cupcold water, optional
salt and pepper, to taste
Optional Garnishes:
Freshly chopped parsley
Freshly chopped chives
Serving Suggestions:
Mashed potatoes
Boiled Potatoes
German Spaetzle Dumplings
Steamed peas and carrots
Steamed Brussels sprouts
Instructions
Pre-heat oven to 350°F for finishing the Salisbury steaks in the oven
If finishing on the cook top, skip this step. See step 7.
Combine all the ingredients for the Salisbury steak mixture in a large bowl. Lightly mix with fingertips until just combined. Divide the beef into four 4-ounce round or oval patties.
In a skillet medium-high heat, add 1 tablespoon of oil and brown the patties until the are browned on both sides. Remove the patties from the pan and place onto a dish and set aside.
Into the same skillet, add the 2 tablespoons of butter, sliced onions and mushrooms, reducing the heat to medium. Cook for 3 to 5 minutes, or until the onions begin to soften.
Next, add the flour and stir to make a roux. Let the roux cook for about 2 minutes, stirring constantly, to cook the flour before adding the beef stock.
If using cornstarch for gluten free, first in a small bowl combine cornstarch and 1/4 cup of water or broth. Mix well to form the slurry and set aside.
Once the beef broth mix comes back up to a simmer, add the cornstarch slurry and stir well. Finally, now once the gravy comes to a full boil it will start to thicken add the beef patties back into the pan and nestle down into the sauce.
Cover the pan and simmer on low on top of the stove for 20 minutes or until the patties are cook through and no longer pink.
OR put the skillet into pre-heated over for 20 minutes or until the patties are cooked through and no longer pink.