Midwest Salisbury Steak
Description
This Salisbury steak recipe uses ground sirloin to get a leaner, meatier-tasting main dish with enough mushroom and onion gravy to top your sides, too.
Ingredients
•
1 pound ground sirloin
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1/2 cup panko bread crumbs
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1 egg, beaten
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2 tablespoons milk
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1/2 (1 ounce) package dry onion soup mix
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1 teaspoon Worcestershire sauce
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1/4 teaspoon ground black pepper
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3 tablespoons butter
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2 cups fresh mushrooms, sliced
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1 sweet onion, sliced
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3 tablespoons all-purpose flour
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1/2 (1 ounce) package dry onion soup mix
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1 1/2 cups beef stock
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1 cup water
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salt and ground black pepper to taste
Directions
1
Gather the ingredients.
2
Make the patties: Mix ground sirloin, panko bread crumbs, egg, milk, 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.
3
Heat a skillet over medium heat. Cook patties in the hot skillet until browned, 3 to 5 minutes per side.
4
Make the gravy: Melt butter in a separate skillet over medium-high heat. Sauté mushrooms and onion in melted butter until tender, about 5 minutes. Stir flour and remaining 1/2 packet onion soup mix into mushroom mixture until combined.
5
Gradually add beef stock and water, stirring continually, until simmering. Reduce heat to medium; cook, stirring frequently, until gravy has thickened, about 4 to 5 minutes. Season with salt and pepper.
6
Place browned patties into gravy; simmer until very tender, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).