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Rachael Ray's Salisbury Steak with Mushroom Gravy


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Serves | Prep Time | Cook Time

Ingredients

1 1/4 pounds ground beef sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 small onion, finely chopped
1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper
Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
1 cup mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock


Combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.


Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.


To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.


To serve, pour gravy over Salisbury steak.


Pairs Well With


Notes

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