The steaks are full of flavor and are good on their own! Then you add the mushroom gravy and it's beyond delicious.
Ingredients
- ground beef: 2 pound
- onion: 1 piece (diced)
- eggs: 2 piece
- Worcestershire sauce: 1 Tbsp
- parsley flakes: 1 Tbsp (dried)
- salt: 2 tsp
- garlic powder: 0.5 tsp
- onion powder: 0.5 tsp (optional)
- ground black pepper: 0.5 tsp
- butter: 7 Tbsp
- button mushrooms: 2 cups (to taste, sliced)
- all-purpose flour: 1 Tbsp
- beef broth: 1 cup
- Worcestershire sauce: 1 tsp
- sour cream: 0.5 cup
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Mix ground beef, onion, eggs, 1 tablespoon Worcestershire sauce, parsley, 2 teaspoons salt, garlic powder, onion powder, and 1/2 teaspoon pepper together in a bowl. Split steak mixture into 6 portions and form into patties.
-
Heat a large skillet over medium-high heat. Cook patties, 3 at a time, until slightly browned on one side, about 5 minutes. Flip and cook until other side is browned, about 5 minutes more. Repeat with remaining patties, pouring off any excess liquid. Place Salisbury steaks on a plate and cover with aluminum foil to maintain heat, or keep them warm in the oven.
-
Melt butter in the same skillet over medium heat. Add mushrooms and cook until golden brown, about 5 minutes. Transfer mushrooms to a bowl, reserving butter in the skillet.
-
Stir flour into the butter until dissolved. Pour in beef broth slowly, stirring until thickened, about 7 minutes. Add 1 teaspoon Worcestershire sauce; cook, stirring frequently, until gravy starts to thicken slightly, about 5 minutes. Add sour cream and season with salt and pepper. Cook, stirring until all sour cream is melted and gravy is light brown, about 2 minutes.
-
Stir mushrooms back into the gravy. Remove from heat and let cool until thickened, about 2 minutes. Ladle gravy and mushrooms over steak patties.
