As I had a package of sliced crimini mushrooms and lots of red onion on hand, I decided to try my hand at Salisbury steak. It couldn't be too difficult, I imagined, as the dish is basically mini meatloaves drenched in mushroom gravy. Or, at least, that's how I remember it from my childhood.
And that's what I made. It turned out surprisingly well for thrown-together dish -- the gravy was a touch salty and in need of a glug of wine or two, but the beef patties were so very tender and good. It's worth making again, but perhaps with a from-scratch gravy.
Hamburg Steak With Mushrooms & Brown Gravy
1 pound pkg 85/15 Grass-Fed Angus Beef [Trader Joe's]
½ tsp ground black pepper
½ tsp salt
1 tsp garlic powder
1 tsp Worcestershire [Bourbon Barrel Foods]
½ Tbsp parsley flakes
1 large egg
¼ cup panko
2 Tbsp unsalted butter
1 large red onion, halved and sliced thinly
8 oz pkg sliced crimini mushrooms
1 pkt brown gravy mix [McCormick]
Water as needed for gravy mix
If possible, turn your oven to "Warm." Whisk the gravy mix into whatever amount of water the gravy packet calls for and set aside.
To a large mixing bowl add the beef, pepper, garlic powder, Worcestershire, parsley, panko, and egg. Mix it together gently with your hands so that the seasonings are well distributed but do not overmix. Shape into four similarly-sized patties.
Melt butter in a skillet over medium heat. Add meat patties to skillet and brown on both sides for about 4 minutes each. Remove from skillet and pop into a shallow (soup) bowl in the oven.
Add the sliced onion and mushrooms to the buttery bits in the skillet. Reduce the heat to medium-low and cook until the onions turn translucent and the mushrooms have shrunk.
Return the patties (and any accumulated juices) to the skillet. Pour the gravy mix over the meat and mushrooms and let cook for another 5-10 minutes or until the gravy is thickened and the patties reach 160°F when you jab them with a meat thermometer.
We ate the hamburg steak with my default summer side -- diced cucumbers and tomatoes tossed with white wine vinegar, olive oil, and a few grinds of Boxed Goodes' Allium Salt (a blend of sea salt, onion, shallots, and chives) and pepper. I'd made this side with various bottled Italian vinaigrettes for years and was quite happy with the results, but I've recently found I prefer it this way.