All Recipes, Crock Pot

salisbury steak in mushroom gravy


  • 1 lb. Grass fed Ground Beef (80/20 ratio)
  • 1/4 Cup Bread Crumbs (panko works as well) or homemade
  • 2 Tablespoons Tomato Paste
  • 1 tsp Worcestershire sauce
  • 1 tsp Ground Mustard
  • 1/2 tsp Onion Powder
  • 1/4 tsp Salt and Freshly Ground Black Pepper
  • 1 Organic Onion, diced
  • 4–8 oz. Organic Mushrooms, sliced
  • 1 tsp Fresh chopped Thyme
  • 1/2 tsp Garlic Powder
  • 2 1/2 Tablespoons Flour (or Organic Cornstarch)
  • 3 Cups Organic Beef Stock
  • 1 tsp Worcestershire sauce
  • 1 Tablespoon Organic Butter
  • 1/4 – 1/2 tsp Sea Salt and Freshly Ground Black Pepper


In a large bowl, blend together all the ingredients for the steaks. Divide the mixture and form into 4 large equal sized oval patties.
Heat a little oil in a large cast iron (or heavy bottomed skillet) and when hot add the patties and cook until they are deeply browned (approx. 3-4 min). Turn the patties over and cook for another 3-4 minutes or until deeply browned. Transfer the patties to a plate and keep warm.
Discard the excess fat from the pan and return to the stove. Add 1-2 Tablespoons of olive oil and when hot add the onions, stirring frequently for approx. 3 minutes. Season with salt and pepper. Add the mushrooms and cook until the liquid has evaporated.
Stir in the thyme, garlic powder and flour. Cook for 1-2 minutes then slowly add the beef stock whisking while pouring to ensure and even gravy. Scrape the bottom of the pan for added flavor. Stir in the Worcestershire sauce and bring the gravy to a boil.
When the gravy is boiling, turn the stove down to a simmer, add the butter and patties back into the pan and cook for 5-7 minutes.

Show Buttons
Hide Buttons