Salisbury Steak with Mushroom Sauce
Who knows what Salisbury Steak is?!
It’s a hamburger all dressed up and simmered in a rich mushroom sauce – economical, super delicious, and an easy go-to for dinner! There are so many versions of Salisbury Steak recipes with few differences. My version is gluten and dairy-free.
Mushrooms are a very healthy nutritious food – as written in my Back Pocket Mushroom Garlic Pasta recipe: Mushrooms are a good source of riboflavin, niacin, and pantothenic acid (all B Vitamins) and in combination particularly good for heart health. Riboflavin (VitB2) is beneficial for red blood cell health. Niacin (VitB3) benefits the digestive system and promotes healthy skin. Pantothenic Acid (VitB5) is also beneficial for healthy red and white blood cells and to convert the food you eat into energy.
These are wonderful served with mashed sweet potatoes, regular potatoes mashed or rice to soak up the sauce's deliciousness! Or a slice or two of crusty bread – gluten-free or regular!
As always, when you make this recipe, please post a photo of your Salisbury Steak with Mushroom Sauce goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 10 minutes / Cook time: 30 minutes / Serves: 4
Ingredients:
Steaks
1 Pound Lean Ground Beef (alternate: ground turkey)
1/3 Cup Breadcrumbs (I used gluten-free)
1 teaspoon Dried Basil
1 teaspoon Dried Thyme
1 teaspoon Dried Parsley
1 teaspoon Ground Rosemary
½ teaspoon Sea Salt (I use Herbamare – a seasoned sea salt)
Fresh Pepper – to taste
1½ teaspoon Dijon mustard – grainy or smooth
1 Egg
2 teaspoons Ketchup
2 Tablespoons Olive Oil
Sauce
4 Garlic Cloves - chopped fine and allowed to rest while you prep the rest.
1 Medium Cooking Onion - chopped fine
3 Tablespoons Ghee (alternate: unsalted butter)
2 Tablespoons Gluten-Free Flour (alternate: regular flour)
1½ Cups Beef Bouillon/Stock
2 Tablespoons Ketchup
2 teaspoons Worcestershire Sauce
1½ Cups Cremini Mushrooms - sliced
Sea Salt and Fresh Pepper - to taste
How Its Made
Steaks: Add all the ingredients (except for the oil as this will be used for cooking the steaks) to a large bowl and mix together until well combined.
Shape the mixture into 4 larger or 6 medium-sized patties, pressing them tightly so they are firm.
Heat the oil over medium-high heat in a pan large enough to accommodate the patties and the mushrooms sauce.
When the oil is hot, reduce the heat to medium and add the patties. Cook about 5 minutes per side until they are nicely browned. Remove them from the pan to a plate. They will not be fully cooked yet – they will finish cooking as they simmer in the sauce in a few moments.
Sauce: In the same pan, add the ghee. When it is melted and bubbling, add the onion and garlic and sauté until they are soft but not brown.
Grab your whisk (or a fork works if you don’t have a whisk), and add in the flour, whisking until it is nice and smooth.
Carefully add in the beef bouillon and whisk until the flour mixture is smooth with the bouillon.
Add in the ketchup and the Worcestershire Sauce and whisk again until the sauce is smooth.
Add in the mushrooms and stir to make sure they are covered in the sauce. You want the sauce to thicken slightly so simmer for about 3 minutes.
Once the sauce is slightly thickened, put the patties back into the pan and push them into the sauce a bit. Cover the pan and simmer for 10-15 minutes. Check the burgers by cutting into one to make sure there is no pink remaining or with a meat thermometer to ensure they are cooked to 71°C / 160°F.
Serve with your side of choice – mashed regular or sweet potatoes, rice, or a slice or two of crusty bread (gluten-free or regular) to soak up the delicious sauce!
Enjoy!
Tip:
This is a good recipe for meal prep – make the patties ahead of time and store them in your fridge in an air-tight container or wrapped in parchment and then foil for 2 days or freeze them to have them later in the week. Thaw and cook as directed above!
