Salisbury Steaks with Mushroom Gravy
Last week I couldn't get Salisbury Steaks off my mind...and that's really strange because I have never had them! But I knew what went into them, and I guess I was craving something comforting and with those same flavors.My friend, the author of the blog Taste of Home Cooking, recommended this recipe - YUM! I couldn't wait to make them! I followed most of the recipe for the steaks and gravy with the exception of the types of mushrooms - I just stuck to white mushrooms. I made my simple mashed potatoes and served them with roasted broccoli.
We both LOVED them. Jon ate 2 and I just had a leftover steak for lunch. They were so easy, so simple (it's really just a hamburger with gravy and no bun), but they were the ultimate comfort food and totally hit the spot. Jon even said they were the best things I have made in a while. Sometimes it pays to keep it simple.
Ingredients
- 1 lb ground sirloin
- 1 small onion, grated or minced
- salt and pepper
- About 1-2 tbsp Worcestershire sauce
- 2 tbsp butter
- 2 tbsp flour
- Handful of white mushrooms (or any kind of mushrooms you like), sliced
- One 14.5 oz can of beef broth
- Mix the sirloin with salt, pepper, onion, and the Worcestershire. Form into patties. At this point I covered them and put them in the fridge until I was ready to cook.
- Heat a non-stick skillet over medium high heat.
- Add steaks; cook for 4-5 minutes per side until cooked through. Transfer to a plate and cover to keep warm.
- Add butter to the pan.
- Add mushrooms and saute 2-3 minutes
- Add flour and stir
- Add broth, bring to a simmer. Let simmer a few minutes to thicken. Serve gravy over the steaks.
