Hazelnut Free Dairy Free Salisbury Steak
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Learn more āIngredients
4 servings
For the patties
- 1 Ā½ lb ground beef (80/20)
- Ā¼ cup plain breadcrumbs
- 1 large egg
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā½ tsp salt
- Ā¼ tsp black pepper
For the gravy
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp worcestershire sauce
- 1 tsp tomato paste
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined ā do not overwork. Divide into 4 equal portions and shape each into an oval patty about 3/4 inch thick.
- 2
Heat a large (12-inch) skillet over medium-high heat. Add the olive oil and swirl to coat. Add the patties and sear undisturbed for 4 minutes, until the underside is deep brown and releases easily from the pan. Flip and cook for another 3ā4 minutes, until the internal temperature reaches 160Ā°F (71Ā°C) on an instant-read thermometer. Transfer the patties to a plate and set aside.
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