Monday, August 3, 2015
Salisbury Steak with Mushroom Gravy
1 lb ground beef
Several dashes of Worcestershire sauce, divided
Salt and Pepper
8 to 10 baby portabella mushrooms, quartered
3 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth
chives, for garnish
In a medium bowl lightly mix the ground beef together with several dashes of Worcestershire sauce and salt and pepper until combined. Take care to not over mix the ground beef because it will begin to get tough. Form four evenly sized hamburger patties. Flatten out and indent the middle of the patties slightly so that when they cook they do not puff up and become more like hamburger balls.
Fry the patties over medium high heat, in a large non-stick skillet with high sides until nicely browned, a few minutes on each side. They do not have to be fully cooked at this point, but close.
Wipe out most of the fat and any brown bits from the frying pan with a paper towel. Add the butter and the mushrooms and cook over medium until the mushrooms are lightly browned and softened to your liking. Stir in the flour, cooking for about a minute, and then whisk in the beef broth. Add another dash or so of Worcestershire sauce and increase the heat to medium high. Be sure to check the seasoning and adjust if necessary.
Bring the gravy to a boil and add the hamburger patties back into the pan. Let the gravy bubble up around the hamburgers for a minute or two, just until the patties are cooked to your liking. Serve over mashed potatoes or egg noodles or whatever you want and garnish with chopped chives.