Salisbury steak with mushroom gravy
Votes: 3
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 352, total fat 21 G., saturated fats 10 G., proteins 27 G., carbohydrates 11 G., fiber 1 G., cholesterol 141 mg, sodium 428 mg, sugar - G.
Calories 352, total fat 21 G., saturated fats 10 G., proteins 27 G., carbohydrates 11 G., fiber 1 G., cholesterol 141 mg, sodium 428 mg, sugar - G.
Salisbury steak is a counterfeit steak, but unlike premium cuts of beef, almost anyone can afford it. Despite its status as a counterfeit steak, Salisbury steak is delicious, rich, and served with a delicious gravy. It's made from ground beef, shaped into a steak, seared, and then simmered in gravy. Mushrooms are the perfect complement to the beef. This sauce is based on mushrooms. Serve Salisbury steak with mushrooms with egg noodles or any other side dish of your choice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of ground beef
- 1 large egg, lightly beaten
- 1/4 onion, finely chopped (about 1/3 cup)
- 7 thin saltine crackers, crushed (about 1/4 cup)
- 1 teaspoon chopped fresh sage
- 3 tbsp (45 g) butter
- 220 g assorted sliced mushrooms
- 2 tsp Worcestershire sauce
- 3 tbsp. flour
- 1-2 tbsp. l. chopped parsley
- Buttered egg noodles, for serving (optional)
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Recipes with similar ingredients: ground beef, eggs, crackers, Worcestershire sauce, mushrooms, parsley, sage
Cooking the dish according to the recipe:
- In a large bowl, gently mix the ground meat, egg, onion, crushed crackers, sage, 0.5 teaspoon salt, and a pinch of ground black pepper together. Divide into 4 equal portions and form into oval patties about 1 cm thick.
- Heat 1 tablespoon (15 g) of butter in a large skillet over medium-high heat. Fry the patties for about 4 minutes per side. Transfer to a plate.
- Add 1 tablespoon (15 g) of butter to the skillet and cook the mushrooms until lightly browned, about 2 minutes. Stir in the Worcestershire sauce and salt and pepper to taste, scraping up any browned bits from the bottom of the pan. Sprinkle with flour and toss, then whisk in 2 1/2 cups hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon (15 g) of butter and toss to combine.
- Return the patties and any juices from the plate to the skillet. Cook until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley, salt, and pepper. Serve with noodles, if desired.
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