Salisbury Steak With Homemade Gravy Recipe
These are not your typical Salisbury steaks. To give them another dimension of flavor, you'll mix in some sweet Italian sausage. Adding sausage really takes them to another level of juicy deliciousness. For a fast and easy-to-prepare delicious meal, you can't go wrong with Salisbury steaks.
Servings 4
Calories 269kcal
Ingredients
- 1 pound ground beef
- 1/4 pound ground sweet Italian sausage
- 1 egg
- 2 teaspoons Red Boat
- 1 teaspoon dijon mustard Annie's is gluten free
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves of garlic finely chopped
- 2 tablespoons onion minced
- 2 tablespoons butter
- 2 tablespoons avocado oil
- For gravy:
- 1 tablespoon butter
- 8 ounces of mushrooms sliced
- 1 large onion sliced
- 1 teaspoon Red Boat
- 1 teaspoon dijon mustard Annie's is gluten free
- 1 teaspoon fresh rosemary chopped
- salt and pepper to taste
- 2 cups of beef broth homemade or store bought
- A handful of parsley chopped
Instructions
- In a large mixing bowl, whisk the egg, Red Boat, mustard, salt, and pepper. Add ground beef, ground sausage, garlic and onions and mix well. Divide into 4 parts and Form into oval patties that look like steaks.1 pound ground beef, 1/4 pound ground sweet Italian sausage, 1 egg, 2 teaspoons Red Boat, 1 teaspoon dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 cloves of garlic, 2 tablespoons onion
- Heat oil and butter in a large skillet. Add the steaks and cook for 8 minutes on one side before flipping over. Then cook for another 8 minutes until they are cooked through with an internal temperature of 160 ℉. Transfer steaks to a plate and cover to keep warm.2 tablespoons butter, 2 tablespoons avocado oil
- Wipe the skillet clean.
- For gravy: Heat 1 tablespoon of butter in the same skillet. Add mushrooms and onions. Sprinkle with rosemary and season with salt. Cook about 5 minutes until brown.1 tablespoon butter, 8 ounces of mushrooms, 1 large onion, 1 teaspoon fresh rosemary
- Add 2 cups of broth, mustard and Red Boat to the mushrooms and onions.1 teaspoon Red Boat, 2 cups of beef broth, 1 teaspoon dijon mustard
- Add salt and pepper to taste.salt and pepper to taste
- Return the Salisbury steaks to the skillet and spoon the onions and mushrooms over the steaks. Simmer for a few minutes. Garnish with parsley and serve.A handful of parsley
Notes
- Today, I have a blend of beef and pork sausage for rich flavor. You can just go with ground beef if you prefer or it's what you have on hand.
- If you're sensitive to gluten as we are, just check the ingredients of your sausage to make sure it's gluten free.
- Sometimes I find a package of already ground sausage that I can use, but if not, I can slip the sausage out of their casings.
- If you don’t have Red Boat fish sauce, you can use Worcestershire sauce, but I love Red Boat because it’s gluten-free and produced in a gluten-free facility. The ingredients are quite simple: just anchovy and sea salt.
- Leftovers will generally last for up to 3-4 days in an airtight container in the refrigerator.
Nutrition
Calories: 269kcal | Carbohydrates: 5.8g | Protein: 14.5g
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