Steak Salisbury avec sauce aux champignons

Ingrédients

• 3 lbs ground beef
• 1/2 cup bread crumbs
• 2 eggs
• 2 tbsp worcestershire sauce
• 1/2 tsp onion powder
• salt & pepper to taste
• 1/4 cup flour (dredging)
• 12 oz mushrooms (sliced)
• 1 onion (sliced into rings)
• 3 tbsp butter
• 1/4 cup flour
• 2 tbsp worcestershire sauce
• 1/4 cup ketchup
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 4 cups water
• 1 tbsp better than bullion beef base
• salt & pepper to taste

Préparation

1. 1

   --- How to Make Salisbury Steak with mushroom gravy: ---

2. 2

   Combine the meat mixture, except for the flour and mix to combine throughly.

3. 3

   Using a 1/4 cup measuring tool, scoop out the meat mixture and form into big meatballs. Lightly toss meatballs into the flour and set aside.

4. 4

   In a shallow frying pan preheat 1/4 cup of oil to medium-high heat. Sear each side until nicely browned and remove from pan.

5. 5

   Discard all but 2 tbsp of oil; add the onions and mushrooms to the pan. Sauté until nicely browned and caramelized. Remove and set aside.

6. 6

   In the same skillet melt 3 tbsp of butter and whisk in the flour until nicely browned. Add in the ketchup, worcestershire sauce, garlic & onion powder, bullion base and salt and pepper to taste. Slowly add in the water and bring to a boil then slightly reduce the temperature to med-low and simmer for 10 minutes.

7. 7

   Add in the steaks and cover with the mushroom and onion sauté. Cover with a lid and gently simmer everything over low heat for 20 minutes.