Salisbury Steak with Mushroom Gravy and Parsley Potatoes

Homemade salisbury steak is a quick dinner for chilly winter days.

By / Photography By Amy Jensen | January 04, 2018

Ingredients

  • 2-1/2 pounds small red potatoes
  • 2 pounds ground sirloin
  • 1 egg
  • 1/2 cup almond meal or panko breadcrumbs
  • 2 tablespoons ketchup
  • 1 tablespoon + 1 teaspoon Dijon mustard
  • 3 tablespoons butter
  • 1 small white or yellow onion
  • 1 pound sliced mushrooms
  • 2 tablespoons crushed or minced garlic
  • 4 tablespoons flour or 3 tablespoons cornstarch
  • 3 cups chicken or beef broth
  • 1 tablespoon olive oil
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

About this recipe

This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three. Start with this recipe for Salisbury Steak with Mushroom Gravy and Parsley Potatoes and after cooking that, you will be part-way towards two other meals in the stack, Spinach and Steak Stuffed Peppers and Shepherd’s Pie. This recipe serves 5-6 if just cooking this meal. Serves 2 if cooking the “stack” of 3 meals.

Instructions

Scrub potatoes and cover them with water in a medium-large pot. Set to boil and cook for 8-10 minutes until soft.

In a large bowl, combine ground sirloin with egg, almond meal/breadcrumbs, ketchup, 1 tablespoon Dijon mustard, some salt and pepper.  Stir well, then form 6 oval-shaped patties out of this mixture.

Set a large skillet (cast-iron preferred) on medium heat and add 1 tablespoon butter. Brown the outside of the patties in the skillet for about 2 minutes on each side. While steaks brown, thinly slice an onion and rinse mushrooms. Remove browned (but still raw) steaks and set on a plate.

Reduce skillet heat to medium low heat and add garlic, sliced onions and mushrooms to the pan. Saute for about 5 minutes then whisk in flour/cornstarch, broth and 1 teaspoon Dijon mustard. Add steaks back to the pan and let them finish cooking as gravy thickens, about 7 minutes.

Drain potatoes when done and toss with 1 tablespoon olive oil, a large pinch of parsley and some salt. Serve 1 steak per person with a side of potatoes. Pour some gravy over top and garnish with fresh parsley. If cooking the “stack” of 3 meals, store remaining steak, gravy and potatoes for later use.

•••••

Looking for groceries for this recipe? Amy shops locally at Native Sun Jax!
 


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Food for Thought

Ingredients

  • 2-1/2 pounds small red potatoes
  • 2 pounds ground sirloin
  • 1 egg
  • 1/2 cup almond meal or panko breadcrumbs
  • 2 tablespoons ketchup
  • 1 tablespoon + 1 teaspoon Dijon mustard
  • 3 tablespoons butter
  • 1 small white or yellow onion
  • 1 pound sliced mushrooms
  • 2 tablespoons crushed or minced garlic
  • 4 tablespoons flour or 3 tablespoons cornstarch
  • 3 cups chicken or beef broth
  • 1 tablespoon olive oil
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
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