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Salisbury Steak with Mushroom Gravy

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Level: Easy

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Description

This Salisbury Steak with Mushroom Gravy recipe is absolutely amazing. Juicy ground beef patties smothered in a rich sauce.

Ingredients

  • FOR THE STEAKS:
  • 1 pound Ground Beef
  • ½ cups Finely Chopped Celery OR Use Shredded And Squeezed Zucchini, Or Drained Defrosted Chopped Spinach
  • ½  Green Pepper, Finely Chopped
  • ¼ cups Oat Bran
  • 1  Large Egg
  • 1 teaspoon Prepared Mustard
  • 1 teaspoon Dried Parsley
  • ½ teaspoons Dried Onion Powder
  • ¼ teaspoons Fine Sea Salt
  • FOR THE GRAVY:
  • 3 Tablespoons Butter, Divided
  • ½ pounds Brown Button Mushrooms, Sliced
  • 1-½ cup Beef Stock
  • 1 teaspoon Worcestershire Sauce
  • ½ teaspoons Dried Onion Powder
  • 1 teaspoon Glucomannan (you Can Also Use 1 Tablespoon Starch Instead, But It Will Have More Carbs)

Preparation

Add all ingredients for the steaks to a large bowl and mix well (I use a hand mixer with the dough hook attachment). Shape 5 equal patties and set them on a plate.

Melt 1 tablespoon of butter in a large frying pan over medium-high heat. Brown steaks on either side, about 3 minutes each (don’t worry about cooking them through just yet). Remove and set aside, cover. Do not wipe the pan!

Place the pan back over medium-high heat. Add another tablespoon of butter. Add the mushrooms and 1 tablespoon of water and cook until softened, scraping browned bits off the bottom of the pan. Pour beef stock and Worcestershire sauce into the pan. Add onion powder and stir well. Bring to a simmer.

Stir the glucomannan into a small amount of cold water, then pour it into the gravy and immediately stir well to thicken. Add the steaks back into the gravy and simmer for 10 minutes or until cooked all the way through. Baste with gravy from time to time as they cook.

Store the remaining tablespoon of butter into the gravy (optional, but luscious) and serve with your favorite sides.

One Comment

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LavandulaLady on 9.26.2018

This sounds like a tasty recipe. But I had to google the word ‘glucomannan’ since I’d never heard of it. This is something not typically available in the USA, does not have FDA approval (for weight loss specifically), and sounds pretty sketchy to me. I suggest cornstarch or tapioca flour as a replacement.

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