Trust me, this is soooo not the Salisbury Steak from childhood! Even my picky eater gave this a two thumbs up! I served it tonight with creamy mashed potatoes and steamed brussels sprouts with a red wine vinegar reduction...YUM to the max!
For The "Steaks"
3 tbsp olive oil
6-8 large white mushrooms, finely diced (should be about 1/2 cup)
1/2 cup finely minced onion
1 clove garlic, finely minced
1 1/2 pounds ground sirloin*
3 eggs
1 1/4 cups fresh bread crumbs
1 1/2 tsp seasoned salt
1 tsp freshly cracked pepper
2 tsp Italian seasoning
1 tbsp worsterchire sauce
For The Mushroom Gravy
3 tbsp butter
4 tbsp flour
3 cups beef stock
1 lb sliced button mushrooms
1/4 cup sherry
1 tsp fresh cracked pepper
1/2 tsp seasoned salt
1/4 tsp garlic powder
1/4 tsp onion powder
Saute onions,diced mushrooms and garlic in 1 tbsp of the olive oil until softened and fragrant,about 5 minutes. Spoon out of pan and set aside to cool. In a large bowl, mix ground beef with cooled onion mixture, eggs, bread crumbs and next 4 ingredients. Using dampened hands, make 6 oval shaped patties, about 1 1/2" thick and saute in the remaining 2 tbsp of olive oil until golden brown on both sides. Remove from pan and keep warm. In large skillet melt butter and add flour and cook over low heat for 2-3 minutes until roux looks like wet sand. Begin to add stock 1/3 cup at a time, constantly whisking and bringing to a simmer each time making sure there are no lumps. Add mushrooms, sherry, pepper, seasoned salt, onion & garlic powders. Stir to combine and simmer for 30 minutes, stirring occasionally. Place patties in a roasting pan (I prefer my 13x9 glass baking dish) and pour gravy over patties and bake in a preheated 375 degree oven for 45 minutes.
Serve with mashed potaotes, your fave veg and enjoy!
*You can use ground turkey or chicken if you are cutting back on your red meat.
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