Grilled Salisbury Steaks In Savory Mushroom Gravy

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 lbs fresh ground chuck
• 1/2 cup cold water (adds juiciness)
• 3 tablespoons plain breadcrumbs
• 1 1/2 tablespoons cornstarch
• 2 teaspoons baking powder
• 2 teaspoons beef bouillon powder
• 2 teaspoons minced onion flakes
• 2 teaspoons dried parsley flakes
• 1 1/2 teaspoons worcestershire sauce (lea & perrins)
• 3/4 teaspoon fresh ground black pepper
• 1/2 teaspoon soy sauce
• 1/4 teaspoon ground leaf thyme
• 3 tablespoons unsalted butter
• 1/2 cup spanish onion, cut into 1/4-inch julienne strips
• 4 ounces fresh mushrooms, cut to 1/8-inch slices
• 1 mashed garlic clove (use garlic press)
• 1 1/2 tablespoons all-purpose flour
• 1 (14 1/2 ounce) can swanson beef broth
• 1 1/2 teaspoons worcestershire sauce (lea & perrins)
• 1 teaspoon kitchen bouquet (important ingredient)
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon ground paprika
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground leaf thyme
• 1/4 cup water (2 tbsps water with 2 tbsps cognac okay)
• 1 1/2 tablespoons cornstarch

Recipe

• 1 note: do not attempt to grill patties on a barbecue rack or gas grill. use an indoor ridged flat grill or press "george foreman" closable grill. i recommend doubling the gravy recipe if planning to serve gravy over mashed potatoes. the directions have been condensed since first review.
• 2 mix the grilled salisbury steaks ingredients in a medium to large mixing bowl (mixture will be soft; patties will shrink considerably while cooking); knead well using hands or mix using a large fork; divide ground beef mixture to form 4-5 oval-shaped steak patties, about 3/4" thick; place patties onto a platter.
• 3 preheat indoor grill to medium-high heat; oil or spray grill surfaces completely with non-stick cooking spray; grill beef patties until sear-marks are obtained; turn patties and repeat process (if using a press-type closable grill, sear without turning), searing until center of each beef patty is still a little pink, not quite done.
• 4 cut spanish onion into 1/4" thick, julienne strips to yield 1/2 cup; thinly slice 4 ounces fresh mushrooms; preheat oven to 350 f if using the oven finish method (see step 9).
• 5 heat 3 tablespoons unsalted butter a large heavy saucepan over medium heat; add the onion, mushrooms and mashed garlic clove; saute until onions are light golden and softened; stir in 1 1/2 tablespoons all-purpose flour; cook for 1-2 minutes.
• 6 quickly whisk the beef broth into the saucepan roux to deglaze, then add the remaining savory mushroom gravy ingredients; bring mixture to a boil over medium-high heat while whisking constantly; reduce heat to medium.
• 7 whisk 1/4 cup cold water (or 2 tablespoons water with 2 tablespoons cognac) with 1 1/2 tablespoons cornstarch for the slurry in a small mixing bowl, until smooth and cornstarch is completely dissolved; add the slurry gradually to gravy base in saucepan, while whisking constantly, until thoroughly blended; cook gravy until thickened and bubbly; reduce heat to low; add grilled beef patties, immersing them in gravy.
• 8 stovetop finish method: simmer over low heat for 10 minutes. carefully turn steaks with a spatula. simmer an additional 10 minutes until steaks are steam-cooked and tender.
• 9 oven finish method: transfer oven-safe large heavy saucepan to preheated 350 f oven. bake patties uncovered for 20 minutes, immersed in gravy.
• 10 serve: transfer steaks onto serving plates with a spatula. whisk gravy to refresh consistency. ladle gravy over steaks. serve with desired side dishes. enjoy!