Grilled Salisbury Steaks in Savory Mushroom Gravy

Name: Grilled Salisbury Steaks in Savory Mushroom Gravy
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 680.38 g fresh ground chuck; 118.29 ml cold water (adds juiciness); 44.37 ml plain breadcrumbs; 22.18 ml cornstarch; 9.85 ml baking powder; 9.85 ml beef bouillon powder; 9.85 ml minced onion flakes; 9.85 ml dried parsley flakes; 7.39 ml Worcestershire sauce (Lea & Perrins); 3.69 ml fresh ground black pepper; 2.46 ml soy sauce; 1.23 ml ground leaf thyme; 44.37 ml unsalted butter; 118.29 ml Spanish onion, cut into 1/4-inch julienne strips; 113.39 g fresh mushrooms, cut to 1/8-inch slices; 1 mashed garlic clove (use garlic press); 22.18 ml all-purpose flour; 411.06 g can swanson beef broth; 7.39 ml Worcestershire sauce (Lea & Perrins); 4.92 ml Kitchen Bouquet (important ingredient); 1.23 ml fresh ground black pepper; 1.23 ml ground paprika; 0.61 ml ground ginger; 0.61 ml ground leaf thyme; 59.14 ml water (2 tbsps water with 2 tbsps cognac okay); 22.18 ml cornstarch

Submitted by The Spice Guru

"My recipe for Salisbury steaks grilled and simmered in a savory mushroom sauce, is fairly easy to prepare and delicious. This can be finished two ways -- simmered in the gravy on the stovetop -- or oven-baked."

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photo by Outta Here

Ready In:: 1hr
Ingredients:: 26
Serves:: 4

ingredients

GRILLED SALISBURY STEAKS
680.38 g fresh ground chuck
118.29 ml cold water (adds juiciness)
44.37 ml plain breadcrumbs
22.18 ml cornstarch
9.85 ml baking powder
9.85 ml beef bouillon powder
9.85 ml minced onion flakes
9.85 ml dried parsley flakes
7.39 ml Worcestershire sauce (Lea & Perrins)
3.69 ml fresh ground black pepper
2.46 ml soy sauce
1.23 ml ground leaf thyme
SAVORY MUSHROOM GRAVY
44.37 ml unsalted butter
118.29 ml Spanish onion, cut into 1/4-inch julienne strips
113.39 g fresh mushrooms, cut to 1/8-inch slices
1 mashed garlic clove (use garlic press)
22.18 ml all-purpose flour
411.06 g can swanson beef broth
7.39 ml Worcestershire sauce (Lea & Perrins)
4.92 ml Kitchen Bouquet (important ingredient)
1.23 ml fresh ground black pepper
1.23 ml ground paprika
0.61 ml ground ginger
0.61 ml ground leaf thyme
SLURRY
59.14 ml water (2 tbsps water with 2 tbsps cognac okay)
22.18 ml cornstarch

directions

NOTE: DO NOT ATTEMPT TO GRILL PATTIES ON A BARBECUE RACK OR GAS GRILL. USE AN INDOOR RIDGED FLAT GRILL OR PRESS "GEORGE FOREMAN" CLOSABLE GRILL. I RECOMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY OVER MASHED POTATOES. THE DIRECTIONS HAVE BEEN CONDENSED SINCE FIRST REVIEW.
MIX the GRILLED SALISBURY STEAKS ingredients in a medium to large mixing bowl (mixture will be soft; patties will shrink considerably while cooking); KNEAD well using hands or mix using a large fork; DIVIDE ground beef mixture to form 4-5 oval-shaped steak patties, about 3/4" thick; PLACE patties onto a platter.
PREHEAT indoor grill to medium-high heat; OIL or spray grill surfaces completely with non-stick cooking spray; GRILL beef patties until sear-marks are obtained; TURN patties and repeat process (if using a press-type closable grill, sear without turning), searing until center of each beef patty is still a little pink, not quite done.
CUT Spanish onion into 1/4" thick, julienne strips to yield 1/2 cup; THINLY slice 4 ounces fresh mushrooms; PREHEAT oven to 350 F if using the OVEN FINISH METHOD (SEE STEP 9).
HEAT 3 tablespoons unsalted butter a large heavy saucepan over medium heat; ADD the onion, mushrooms and mashed garlic clove; SAUTE until onions are light golden and softened; STIR in 1 1/2 tablespoons all-purpose flour; COOK for 1-2 minutes.
QUICKLY whisk the beef broth into the saucepan roux to deglaze, then add the remaining SAVORY MUSHROOM GRAVY ingredients; BRING mixture to a boil over medium-high heat while whisking constantly; REDUCE heat to medium.
WHISK 1/4 cup cold water (or 2 tablespoons water with 2 tablespoons cognac) with 1 1/2 tablespoons cornstarch for the SLURRY in a small mixing bowl, until smooth and cornstarch is completely dissolved; ADD the slurry gradually to gravy base in saucepan, while whisking constantly, until thoroughly blended; COOK gravy until thickened and bubbly; REDUCE heat to low; ADD grilled beef patties, immersing them in gravy.
STOVETOP FINISH METHOD: Simmer over low heat for 10 minutes. CAREFULLY turn steaks with a spatula. Simmer an additional 10 minutes until steaks are steam-cooked and tender.
OVEN FINISH METHOD: Transfer oven-safe large heavy saucepan to preheated 350 F oven. Bake patties uncovered for 20 minutes, immersed in gravy.
SERVE: Transfer steaks onto serving plates with a spatula. Whisk gravy to refresh consistency. Ladle gravy over steaks. Serve with desired side dishes. Enjoy!

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Reviews

The finished product tastes great, even if the instructions are a bit long. I did mine on a George Foreman and then in the oven. Made for Spring 2013 PAC.

Outta Here
This is a great recipe and there's no end of what you could use the savory mushroom sauce with so make lots!!! Made a few time is 2018 and will make again and again! Thanks Spice Guru

wandakal1