Red Meat Allergy Friendly Classic Salisbury Steak with Onion Gravy
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - ⅓ cup plain breadcrumbs
- 1 large egg
- 2 tsp worcestershire sauce
- 1 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp vegetable oil
For the gravy
- 2 tbsp unsalted butter
- 1 large yellow onion, halved and thinly sliced
- 8 oz cremini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups low-sodium beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 tbsp worcestershire sauce
- 1 tsp tomato paste
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, 2 tsp Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined — do not overwork the meat. Divide into 4 equal portions and shape each into an oval patty about 3/4 inch thick.
- 2
Heat the vegetable oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the patties and sear undisturbed for 3–4 minutes per side, until deeply browned on both surfaces. The patties will not be cooked through at this point. Transfer to a plate and set aside.
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