Salisbury steak is such a classic dish, especially with mushroom gravy. This family meal was easy to make, as well as fun, and of course, great to devour. This version has sweet Italian sausage added in, and it heightens the overall taste profile. I served it with some potatoes and while it only made 4 servings, they were 4 huge servings.
From Fine Cooking, Oct/Nov 2014.
- 1 large egg
- 1 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- Kosher salt and freshly ground black pepper
- 3/4 lb 90% lean ground beef
- 1/4 lb sweet Italian sausage, casings removed
- 1/2 cup plain dry breadcrumbs
- 1/2 small yellow onion, coarsely grated
- 2 large cloves garlic, finely grated
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 3 cups lower-salt beef broth
- 1 tbsp cornstarch
- 8oz shiitake mushrooms, stemmed and thinly sliced
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh parsley
- In a large bowl, whisk the egg with 2 tsp of the Worcestershire sauce, 1 tsp of the mustard, 1/2 tsp salt, and 1/4 tsp pepper. Add the beef, sausage, breadcrumbs, onion, and garlic and mix until combined. Shape into 4 oval patties about 1/2 inch thick.
- Heat the oil and 1 tbsp of the butter in a 12-inch skillet over medium-high heat until the butter stops foaming. Add the patties and cook, flipping once, until well browned and cooked through, about 10 minutes total. Transfer to a plate, and cover to keep warm. Wipe out the skillet.
- In a small bowl, stir 2 tbsp of the beef broth with the cornstarch.
- Melt the remaining 1 tbsp butter in the skillet over medium-high heat. Add the mushrooms, rosemary, and 1/2 tsp salt, and cook, stirring occasionally, until the mushrooms are browned, about 5 minutes. Add the remaining beef broth, 1 tsp Worcestershire, and 1 tsp mustard. Stir the cornstarch mixture again and then whisk it into the skillet. Cook, whisking occasionally, until the mixture is slightly thickened, about 5 minutes. Season to taste with salt and pepper. Return the patties to the skillet to reheat. Served sprinkled with the parsley.