Salisbury Steak w/ Mushroom Gravy & Caramelized Onions

This is not a quick meal but well worth the effort! Get the onions going first since they will take the longest to cook. Then start the gravy which can be thickening on its own while you make the steak patties. By the way, the picture shown is not from my recipe. I made this last weekend and forgot to take a picture….guess I will have to make it again!

Photo by Michele H.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Steak Patties:

  • 3

    lbs ground beef

  • 2

    packages powdered onion soup mix (such as Lipton brand)

  • 2

    egg yolks

  • 2

    tbsp Worcestershire sauce

  • Mushroom Gravy:

  • 1/2

    stick butter

  • 1

    lb button mushrooms

  • 1/2

    stick butter

  • 3

    tbsp flour

  • 2

    cups beef stock

  • 1/2

    cup heavy cream

  • 2

    tbsp Worcestershire sauce

  • Salt & pepper to taste

  • Caramelized Onions:

  • 3

    yellow onions

  • 2

    tbsp butter

  • 2

    tbsp white or red wine, vegetable or chicken stock, balsamic vinegar, or water

  • Salt to taste

Directions

Start by getting the onions caramelizing: Trim the tip and root from the onions, cut them in half and remove the skins. Slice the onion from root to stem into thin slices. Place a skillet over medium heat and melt the butter. Add all the onions to the pan and stir them gently to coat with butter. Cook the onions over the medium heat until caramelized to your liking (usually 30 minutes or so) stirring them every 5-10 minutes. When the onions have finished cooking, pour 1/4 cup wine, broth, balsamic vinegar, or water into the pan and scrape up any drippings and stir it into the onions. Salt the onions to taste. Make the mushroom gravy: Melt ½ stick of butter in a deep skillet and add the mushrooms. Coat the mushrooms in the butter and cook them down over medium-high heat until they are soft and golden. Salt and pepper them to taste and remove from the pan. In the same pan, add the other ½ stick of butter and let it melt over the medium-high heat. Once melted, add the flour and whisk together until a loose paste forms. Cook off the flour flavor for 1 minute. Add the beef stock, heavy cream and Worcestershire sauce to the pan and whisk to incorporate the butter/flour mixture (roux). Raise the heat a tad and continue whisking until the sauce is thickened, about 5-6 minutes. Add the mushrooms and salt and pepper to taste. Reduce heat to low and keep warm, stirring occasionally. Make the steak patties: Preheat the broiler to 500 degrees. Combine the ground beef, onion soup mix, egg yolks and Worcestershire sauce in a large bowl until all ingredients are mixed together very well. Form into patties about 1 inch thick. Place the patties on a broiler pan and broil them close to the heat source for 5-6 minutes per side for a medium cooked temperature. To serve: Place a steak patty on the plate and top with the mushroom gravy followed by a scoop of the caramelized onions. I like to serve these with garlic mashed potatoes and green beans almondine. Yummy!!

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