Gently combine all of the patty ingredients together, without overmixing, as that contributes to toughness. Divide the meat mixture into 9 oblong patties 1/2 inches thick. Make a few indentations in the middle of each patty with your fingers (which will prevent patties from shrinking too much and help maintain their shape.)
Heat a tablespoon or so of oil in a heavy skillet over medium high heat until very hot and shimmering. Add your patties and cook until nice golden crust has formed. Likely around 3 minutes, maybe more; adjust heat as needed to avoid burning the patty; these patties are prone to burning due to high sugar content, so watch closely.
Flip the patties over and cook the other side until golden and caramelized.
Move patties to a plate. At this point, they should not be cooked through, not to worry, we will finish cooking them later.
Melt butter in the skillet. Add mushrooms to the skillet with a pinch of kosher salt making sure the heat is set to medium high. Allow the mushrooms to release their water and cook for 5-7 minutes after that, until they are well browned.
Add the onions to the skillet, using the juices they release to scrape up all of the fond on the bottom of the pan left from cooking the mushrooms. Feel free to add a small splash of water if needed, to dissolve that fond. Cook for about 3 minutes or so until browned and softened. Sprinkle flour all over and cook for a minute to cook off the raw flour taste.
Add ketchup and cook for about 30-60 seconds. Then add the stock and bring to simmer. Add Worcestershire sauce and soy sauce. Allow the sauce to simmer until thickened, about 7-8 minutes. Add your patties and any of the juices that accumulated on the plate. Reduce the heat to maintain gentle simmer, cover the pan and cook for 5-10 minutes until the patties are cooked through to safe internal temperature of 160°.
Once the patties are cooked through, remove to a plate. Add butter to the sauce and stir vigorously, as that will help emulsify the sauce into thick and shiny sauce. Return the patties back to the sauce and drizzle it all over the patties to keep them warm. Serve right away with your favorite sides, such as mashed potatoes, drizzling additional gravy over each Salisbury Steak. Enjoy.
Ingredients
Directions
Gently combine all of the patty ingredients together, without overmixing, as that contributes to toughness. Divide the meat mixture into 9 oblong patties 1/2 inches thick. Make a few indentations in the middle of each patty with your fingers (which will prevent patties from shrinking too much and help maintain their shape.)
Heat a tablespoon or so of oil in a heavy skillet over medium high heat until very hot and shimmering. Add your patties and cook until nice golden crust has formed. Likely around 3 minutes, maybe more; adjust heat as needed to avoid burning the patty; these patties are prone to burning due to high sugar content, so watch closely.
Flip the patties over and cook the other side until golden and caramelized.
Move patties to a plate. At this point, they should not be cooked through, not to worry, we will finish cooking them later.
Melt butter in the skillet. Add mushrooms to the skillet with a pinch of kosher salt making sure the heat is set to medium high. Allow the mushrooms to release their water and cook for 5-7 minutes after that, until they are well browned.
Add the onions to the skillet, using the juices they release to scrape up all of the fond on the bottom of the pan left from cooking the mushrooms. Feel free to add a small splash of water if needed, to dissolve that fond. Cook for about 3 minutes or so until browned and softened. Sprinkle flour all over and cook for a minute to cook off the raw flour taste.
Add ketchup and cook for about 30-60 seconds. Then add the stock and bring to simmer. Add Worcestershire sauce and soy sauce. Allow the sauce to simmer until thickened, about 7-8 minutes. Add your patties and any of the juices that accumulated on the plate. Reduce the heat to maintain gentle simmer, cover the pan and cook for 5-10 minutes until the patties are cooked through to safe internal temperature of 160°.
Once the patties are cooked through, remove to a plate. Add butter to the sauce and stir vigorously, as that will help emulsify the sauce into thick and shiny sauce. Return the patties back to the sauce and drizzle it all over the patties to keep them warm. Serve right away with your favorite sides, such as mashed potatoes, drizzling additional gravy over each Salisbury Steak. Enjoy.
