Salisbury steaks with creamy mushroom gravy

Apr 18, 2021
Salisbury steaks with a creamy mushroom gravy ... Mmm! Source: Getty Images

This Salisbury steaks with mushroom gravy is a delicious dish for the cooler months. It’s a meal that is economical and wholesome, and perfect for cooking at home — for one or a family. The depth of flavour is fantastic but the recipe itself is removed of the fiddly and time-consuming steps one might usually encounter to get such richness.

Serves 4-6

Ingredients

STEAK

  • 1/2 cup Panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
  • 1/2 onion
  • 500g beef mince
  • 1 garlic clove, minced
  • 1 egg
  • 2 tbsp tomato paste
  • 1 beef bullion stock cube, crushed
  • 1/2 tsp Worcestershire sauce
  • 3 tsp Dijon mustard

GRAVY

  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 onion, finely chopped
  • 150g mushrooms, sliced
  • 2 tbsp unsalted butter
  • 3 tbsp plain flour
  • 2 cups beef stock
  • 1 cup water
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce

Method

  1. To make steaks, place breadcrumbs in a bowl. Use a grater and grate onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
  2. Add remaining steak ingredients to the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until mixture becomes a bit ‘pasty’, which will ensure your patties hold together well.
  3. Divide into five and pat firmly into oval patties about 3cm thick.
  4. Heat oil in a skillet over high heat. Add steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.
  5. To make gravy, add a touch more oil to the skillet if it’s looking dry. Add chopped garlic and onion and cook for 2 minutes until onions are a bit translucent.
  6. Add mushrooms to the skillet and cook for 2-3 minutes until golden.
  7. Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
  8. Gradually add in beef stock, stirring as you go. Once mostly lump free, whisk in remaining gravy ingredients and add salt and pepper to taste.
  9. Add steaks along with juices. Cook for 5-7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
  10. Remove steaks to a plate. Taste gravy and adjust salt and pepper to taste.
  11. Serve steaks topped with mushroom gravy. Adding mashed potato to this dish is ideal.

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