3. Build the Mushroom Gravy
- Reduce the heat to medium. Add the remaining 1 tablespoon of oil, if necessary, to the pan, keeping the flavorful brown bits (fond) from the steaks.
- Add the sliced mushrooms and onions to the pan. Sauté, stirring occasionally, until the onions are soft and translucent and the mushrooms have released their moisture and softened, about 4 to 5 minutes.
- Stir in the tomato paste and Worcestershire sauce and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
- Pour in the beef broth. Bring the mixture to a gentle simmer and cook for about 3 minutes, allowing the broth to reduce slightly to a sauce consistency. The tomato paste will help to naturally thicken the sauce.
- Stir in the half-and-half (or cream). Taste the gravy and adjust the seasoning with salt and pepper as needed.
4. Finish and Serve
- Return the seared patties, along with any collected meat juices from the plate, back to the skillet with the gravy.
- Warm for about 1 to 2 minutes, allowing the patties to finish cooking through (if necessary) and absorbing the gravy's flavor. Spoon the gravy over the patties as they simmer.
- Transfer the Salisbury steaks to serving plates. Generously spoon the remaining mushroom gravy over the top of each steak.
- Garnish with fresh chopped parsley and serve immediately.
🍽️ Serving Suggestions
Bobby Flay often pairs this rich dish with sides that soak up the delicious gravy. Try serving your Salisbury Steak with:
- Creamy Mashed Potatoes
- Buttery Egg Noodles
- Sautéed Green Beans or Asparagus
Enjoy this elevated take on a classic!
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