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Salisbury Steak with Mushroom Gravy

Comfort food with a Cajun flair. Tender, juicy beef patties with onions, garlic, breadcrumbs, and Cajun seasonings, smothered in a rich mushroom gravy.
Servings 4 Servings
Cuisine Cajun, Creole
Course Main Dish
Calories 671
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes

Here's What You Need

  • 1 pound Ground Beef - 85/15
  • 1 ½ tablespoons whole milk
  • ¾ cup onion - grated
  • 3 cloves garlic - minced
  • ½ cup seasoned bread crumbs
  • 1 egg
  • 3 tablespoon Worcestershire sauce
  • 1 tablespoon Fresh parsley

Herb and Spice Blend

  • 1 teaspoon fresh rosemary
  • 1 teaspoon Cajun Seasoning
  • Dash Tabasco
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

Gravy

  • 6 tablespoons butter - divided (See Notes)
  • 16 ounces baby bella mushrooms - sliced
  • ½ cup shallots - sliced
  • 2 tablespoons AP flour
  • 2 teaspoons garlic - minced
  • 1 cup dry red wine
  • 1 ½ cup beef stock
  • Dash Tabasco
  • 1 tablespoon Worcestershire
  • 1 teaspoon Cajun seasoning
  • ¼ teaspoon kosher salt
  • 1 tablespoon parsley

Here's What You Do

  • Combine all ingredients for the Salisbury Steaks in a bowl and gently mix together. Place the bowl in the fridge to firm a bit.
  • Remove the meat mixture from the fridge and divide it into 4 equal portions.
  • Form each portion into oblong steaks about ¾ inch thick.
  • Place a nonstick frying pan over medium-high heat. When the temperature of the pan reaches 325 degrees Fahrenheit, place the patties in the pan and fry for about 4 minutes on each side.
  • Remove the patties from the pan and set aside.
  • Remove any excess grease from the pan (See Notes)
  • Return the nonstick pan to medium-high heat and add 4 tablespoons of butter.
  • When the butter is bubbling, add the shallots and mushrooms; add about ½ teaspoon of kosher salt.
  • Saute until the mushrooms have released their water. Continue to saute until the water has cooked off and the mushrooms are lightly browned. This will take about 8 minutes.
  • Mix in the Cajun Seasoning and continue sauteeing for about 2 minutes.
  • Reduce the heat to medium, then stir the AP Flour into the mushrooms and shallots. Mix thoroughly; stir constantly for about 2 to 3 minutes.
  • Add the red wine to the mushroom mix; simmer and reduce by 50%, add the garlic. This should take only 3 to 5 minutes.
  • Next, add the beef stock; stir to mix thoroughly. Bring the mixture to a simmer and maintain for about 5 minutes while the gravy begins to thicken.
  • Place the steaks in the gravy. Simmer for about 5 minutes. The steaks should reach about 130 degrees Fahrenheit internal temperature.
  • Remove steaks to rest on plates.
  • Remove the frying pan from the heat. Add the parsley and the remaining 2 tablespoons of butter to the gravy. Stir and shake the pan until the butter has melted and been incorporated into the gravy.
  • Taste for seasoning, add salt and pepper as needed.
  • Serve the gravy over the Salisbury steaks.

Notes

Please read my article Salisbury Steak with Mushroom Gravy for step-by-step instructions with pictures and lots more information.
Use your favorite Cajun or Creole Seasoning. Check out my recipe for the Cajun seasoning used in this recipe.
Leftovers can be stored in the refrigerator for 3 to 5 days and 3 months in the freezer. Make sure to place them in an airtight container or vacuum seal.
Reheat with gravy on the stovetop until heated through, or in a 350-degree oven for 15 minutes or in the microwave. Add more stock, broth, or water to the gravy if necessary.
This can be made ahead. Uncooked, formed patties can be held in the fridge overnight (tightly sealed) or in the freezer (airtight) for up to 3 months. A fully cooked recipe can be refrigerated (1-2 days) or frozen (3 months).
To make Onion Gravy instead of Mushroom Gravy, substitute 3 cups of yellow for the mushrooms and shallots. Cook as directed.

Nutrition

Calories: 671kcal | Carbohydrates: 34g | Protein: 30g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 167mg | Sodium: 1279mg | Potassium: 1379mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1301IU | Vitamin C: 11mg | Calcium: 143mg | Iron: 6mg
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