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Wednesday, October 23, 2013

Salisbury Steak With Mushroom Gravy

An Authentic Salisbury Steak With Mushroom Gravy Recipe

Meatloaf recipes are among the easiest to make for a warm, comforting dinner and they make perfect slice up for great lunch the next day.Salisbury Steak With Mushroom Gravy is easy, incredibly tasty and very quick to make.Gravy is the most important aspect of any homemade salisbury steak recipe. With fresh mushrooms, the ultimate Salisbury Steak produces a thick delicious gravy that brings together any steak and is a wonderful topping for mashed potatoes or pasta.You can easily count on it for scrumptious morsels and these lovely little patties never disappoint.

Note Down The Ingredients

     salisbury-steak-with-mushroom-gravy-recipe
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  • 2 Pounds Ground Beef
  • 1/2 Cup Bread Crumbs
  • 1 Large Egg, Lightly Beaten
  • 2 Tbsp Worcestershire Sauce
  • 2 Cloves Garlic, Minced
  • 1/2 tsp Ground Black Pepper
  • 1/4 Tsp Salt
  • 1 (8-ounce) Package Sliced Baby Bella Mushrooms
  • 2 Tbsp Whole Wheat Flour
  • 2 Tbsp Olive Oil
  • 1 (10 1/2 Ounce) Can Condensed French Onion Soup
  • 1 (10 1/2 Ounce) Can Beef Consomm√©
  • 1 Cup Balsamic Vinegar
  • Pea Whipped Potatoes
  • 4 Cups Beef Stock

Method To Prepare

 salisbury-steak-with-mushroom-gravy-recipe
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  1. Preheat oven to 300 degrees F.
  2. Tender the steak with a fork. Lay it flat with your hands, and pull it gently apart with fork until the meat is slightly pulled apart and tender. Season it with cracker crumbs, egg, Worcestershire, garlic, pepper, and salt dredge in flour. In a large oven-safe/ nonstick skillet or a grilling machine over medium-high heat, add olive oil and cook the steaks until brown,normally it takes 7-8 mins per side, Transfer to a plate.
  3. In another saucepan, reduce stock by half.
  4. In tablespoon of butter cook the mushrooms until slightly browned for about 2 minutes.Add worcestershire sauce, salt, pepper to taste, vinegar and broth, Add flour and onion soup, stirring constantly for 2 min,simmer until the sauce begins to thicken and mushrooms are caramelized,.
  5. Firmly blot patties with a paper towel and return patties to skillet.
  6. Cover and simmer for fifteen minutes until the sauce thickens and the patties are cooked through.
  7. In case the gravy doesnot come thick. combine water and cornstarch. Add to broth mixture, stir well and bring the mixture to a boil and cook for another minute.
Sprinkle with parsley, Serve with pasta and mashed potatoes.

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