Salisbury Steak and Garlic Mashed Potatoes with Mushroom Onion Gravy

salisburysteakgarlicmashpotatoesmushroomoniongravy Classic Salisbury steak is smothered in a mushroom and onion gravy and is ready in just 30 minutes. One of those comfort food favourites that never goes out of style. It's quick to make, inexpensive, and is popular with kids and adults alike. This homemade version is WAY better than the kind you'll typically find in the freezer section of your grocery store.

Steaks:
⅓ cup breadcrumbs
1 egg
1 small yellow onion grated
1 tsp. sea salt
½ tsp. black pepper, freshly ground
1 lb lean ground beef (90/10)
1 Tbsp. extra-virgin olive oil

Mushroom Gravy:
2 Tbsp. butter
8 oz mushrooms, such as; baby portobellas (cremini), sliced
2 Tbsp. all-purpose flour, unbleached
2 cups beef broth
sea salt
black pepper, freshly ground

In a large bowl, mix together the grated onion (and its juices), the breadcrumbs (⅓ cup), the egg, the kosher salt (1 tsp.), and the black pepper (½ tsp.) until well combined.

Add the ground beef to the bowl and mix to combine with the breadcrumb and onion mixture. I recommend using your hands for this.

Divide the beef mixture evenly into four. The easiest way to do this is to press the beef mixture into the bottom of the bowl and use your finger to "draw" lines dividing it into four quadrants. Form 4 oval shaped patties with your hands about ¾" thick.

Heat a large skillet over high heat. Only after its searing hot (after about 2 minutes), add the olive oil (1 Tbsp.) to the pan and swirl to coat.

Add the patties to the hot pan and cook for 2 minutes on each side- they should a have nice brown colour. To get the best colour, don't move them until the two minutes are up.

Remove the patties to a plate.

Add the butter (2 Tbsp.) to the skillet, then add the sliced mushrooms after its melted.

Cook the mushrooms for 2 minutes, until golden. Then, sprinkle the flour (2 Tbsp.) over the mushrooms. Stir the mushrooms, coating each of them in the flour, and continue to cook for 1 more minute.

Add the beef broth (2 cups), stirring constantly to incorporate the flour, and bring it to a simmer.

Add the steak patties back into the gravy mixture and simmer, uncovered, for 5 more minutes, or until they're fully cooked and the gravy has thickened.

Cook's Notes:

Form the patties ahead of time and store in your refrigerator for up to two days.
Money saving tip: Look for ground beef on sale or buy it in bulk to store in your freezer. Take it out of the freezer 24 hours before making this recipe. You can also make your own breadcrumbs easily by toasting two slices of bread and using your food processor to crumble them.
For a dairy-free version: use more olive oil instead of butter to make the gravy.
For a gluten-free version: use gluten-free breadcrumbs in the steaks and use cornstarch instead of flour (added after the broth in a slurry) for the gravy.