Thursday’s “Steak” with Mushroom & Onion Gravy
The elementary school that I went to served what they called “Salisbury Steak” every Thursday, I think they did it to make up for Fish Stick Friday. But it was really good comfort food! I had a flashback on that dish last Thursday and thought I would try to replicate it. Serve with mashed ‘tators or on a nice bed of buttery noodles with corn or peas on the side and be happy!
2 lbs – 80/20 Ground Chuck
32 oz – Beef Broth or equivalent (Better than Bouillon + water)
8 oz – mushrooms sliced
1 large – yellow onion rough chopped
1/4 cup – all purpose flour
1 Tbs. – Worcestershire Sauce
1 tsp minced garlic
1/2 cup Italian breadcrumbs
2 tsp Dijon Mustard
1 tsp. Trader Joe’s Lime Chili Seasoning
1 tsp. Tajin spice
1 tsp dried oregano
Kosher salt, coarse ground pepper to taste
- Mix egg, garlic, breadcrumbs, mustard, oregano, TJ’s Lime Chili and Tajin spices into the ground beef and form into 8 ovals patties and season both sides with salt and pepper.
- In a large skillet brown patties over medium high heat for 4-5 minutes per side.
- Remove the patties, add the onions and sauté for 5 minutes.
- Add mushrooms and continue to sauté another 2-3 minutes.
- Add all purpose flour, mix in until absorbed into the oil and cook 2-3 minutes to get the raw taste out of the flour.
- Add beef broth and Worcestershire, mix and bring to a simmer.
- Add patties back in, give a slight mix, cover, reduce the heat to low and let simmer for 1 hour.
- Remove the lid, mix and let simmer another 5 minutes uncovered or until thickened. Taste for salt and pepper and adjust as needed.
Serve hot with the gravy on top.