Salisbury Steak with Mushroom Gravy
Tender homemade beef patties simmered in a rich, from-scratch mushroom gravy. Proper comfort food, ready in under 40 minutes.
Servings 4 people
Calories 420kcal
Cost 8
Equipment
- A large, heavy-based frying pan with a lid
- A box grater for the onion
- A mixing bowl
Ingredients
Patties:
- 500 g lean beef mince
- 40 g fresh breadcrumbs 3 tbsp
- 1 small onion finely grated
- 1 egg yolk
- 1 tbsp Worcestershire sauce
- Salt and black pepper
Gravy:
- 25 g butter
- 1 onion sliced
- 250 g chestnut mushrooms sliced
- 1 tbsp plain flour
- 400 ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Splash of double cream optional
Instructions
- Mix mince, breadcrumbs, grated onion, egg yolk, Worcestershire sauce, salt and pepper. Shape into 4 oval patties with a dimple pressed into each centre.
- Sear patties in a hot, oiled pan for 3 minutes per side. Remove and set aside.
- In the same pan, soften the sliced onion in butter for 5 minutes, then add mushrooms and cook for a further 5 minutes.
- Stir in flour and cook for 1 minute, then gradually add stock, Worcestershire sauce and mustard, stirring until smooth.
- Return patties to the pan, cover, and simmer for 12 to 15 minutes until cooked through and gravy has thickened.
- Stir through cream if using, adjust seasoning, and serve over mash.
Notes
Notes: Freezes well for up to 3 months. Swap mince for turkey or pork if preferred. Reduce gravy uncovered for a few extra minutes if it needs thickening.