Salisbury Steak With Mushroom Sauce
The original recipe called for 1 tsp. salt which I deleted and did not call for onions. I also cooked the patties in the mushroom/onion sauce which added more flavour. Served with mashed potatoes it made a great dinner.
The original recipe called for 1 tsp. salt which I deleted and did not call for onions. I also cooked the patties in the mushroom/onion sauce which added more flavour. Served with mashed potatoes it made a great dinner.
- Carbohydrate 20.8311406189523 g
- Cholesterol 365.0682775 mg
- Fat 136.675191249922 g
- Fiber 2.80450630866945 g
- Protein 75.9936168861813 g
- Saturated Fat 50.6916965996877 g
- Serving Size 1 1 Serving (718g)
- Sodium 340.305637899841 mg
- Sugar 18.0266343102829 g
- Trans Fat 30.1071949689743 g
- Calories 1630 calories
Step-by-step
- Mix meat, salt and pepper and shape into 4 patties.
- Cook mushrooms and onion in butter for 2 - 3 minutes. Blend in flour and curry powder. Add water and bouillon cube.
- Add meat patties and cook to desired doneness.
- Serve at once with mashed potatoes.
Sequencing the Sauce and Patties
Cooking ground beef patties directly inside the mushroom and onion mixture alters how moisture releases into the pan, creating a richer emulsion than a standard dry sear would achieve. Sautéing the sliced mushrooms and chopped onions in butter for precisely two to three minutes softens their cellular walls without browning them too deeply, which preserves their earthy sweetness before the flour goes in. Whisking two tablespoons of flour and one teaspoon of curry powder directly into those softened fats creates a warm blond roux that will thicken the liquid properly once the water and beef bouillon cube dissolve. When forming the four beef patties, handle the meat loosely to maintain tender interior pockets that absorb the simmering gravy during the final minutes on the burner.
Managing Adjustments and Flavor Balance
Modifying classic flavor profiles requires careful attention to seasoning ratios, particularly when removing or replacing foundational elements like sodium sources. Omitting the originally specified teaspoon of salt shifts the seasoning responsibility entirely onto the beef bouillon cube, so ensure the cube is fully dissolved in the cup of water before the liquid hits the pan to avoid concentrated pockets of salinity. Allowing the mixture to simmer until the beef reaches internal doneness yields a thick, cohesive coating that clings naturally to the back of a spoon. Pair the finished dish with starchy sides like hot mashed potatoes to balance the robust, spiced gravy.
