Mama’s Salisbury Steak with Mushroom Gravy

Mama’s Salisbury Steak with Mushroom Gravy

Yield: 6 servings
An inexpensive, filling and comforting meal that is family friendly and full of flavor.

*INGREDIENTS: 
1 teaspoon canola oil, plus more for the broiler pan
1/2 onion, grated
2 cloves garlic, finely chopped or grated
1 1/2 pounds ground round beef 
Wine Pairing
1/2 pound ground pork
1 tablespoon chopped fresh flat leaf parsley

coarse salt and freshly ground black pepper
3 tablespoons unsalted butter
1 pound mushrooms, sliced
2 tablespoons all-purpose flour
2 cups pan drippings plus beef stock

* INSTRUCTIONS:
Position an oven rack 4 inches below the broiler. Preheat the broiler. Oil a broiler pan and set aside.
Heat the oil in a large skillet over medium heat. Cook the onion until translucent, 3-5 minutes. Add the garlic and cook for 1 minute more. Remove from the heat and allow the mixture to cool slightly.

In a large bowl, combine the ground beef, ground pork, parsley and cooked onion mixture. Season with salt and pepper. Shape the mixture into 6 oval patties and place on the prepared broiler pan.

Broil until the meat is no longer pink in the center and a thermometer inserted in the center reads 160F, about 6 minutes per side. Remove to a serving platter and tent with foil to keep warm.

In a large skillet, melt 1 tablespoon of the butter. Add the mushrooms and cook until tender, about 5 minutes. Season with salt and pepper, then remove from the skillet.
In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour and let cook for 1 minute. Pour the pan drippings into a 2-cup measure or fat separator.

Remove the fat, then add enough beef stock to make 2 cups. Whisk the stock mixture into the butter/flour mixture and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Add the mushrooms back in, along with any accumulated juices. Taste and season if needed, and serve immediately with the salisbury steaks.
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