Tender and moist Salisbury steak with saucy mushroom gravy! Made of ground beef, fresh mushrooms cooked in one pan! Serve with warm rice or mashed potatoes and your weeknight dinner is complete!
Dissolve the beef bouillon in hot water. Set aside. Place breadcrumbs in a small bowl. Pour milk and stir until it forms into a paste.
Place all the ingredients of the burger steaks in a large bowl including the breadcrumbs paste. Mix by hand until just combined. Flatten the top evenly then divide it into four equal portions by making a crossline in the middle. Form into a patty then place in a tray. Make a dent in the middle using a spoon. This will keep the burgers flat as it cooks.
Heat the vegetable oil in a large pan over high heat. Cook the patties for 2 to 3 minutes each side until browned. Do this in two batches to maintain the heat of the pan and prevent it from producing too much liquid. Set aside.
Melt the butter in the same pan. Add the onions and garlic. Cook until soft and translucent. Add the mushrooms. Cook for 3-5 minutes until softened.
Add the flour. Stir and cook for another minute. Season with salt and dried thyme (if using). Pour the beef broth, stirring as you go to remove the lumps. Bring to a simmer.
Add the burger steaks along with the juices. Cook until meat is cooked through and gravy is thickened about 5 to 6 minutes. Stir occasionally. Taste the gravy and season with salt and pepper, to taste. Serve over rice or mash potato. Enjoy!
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Notes
Breadcrumbs can be substituted with 2 slices of bread. Tear it into small pieces then soak in 1/3 cup of milk until mushy.
Mushrooms - you can use white button mushrooms, crimini mushrooms, or portobello mushrooms.
Leftovers should be kept refrigerated and consumed within 3 to 4 days. Reheat gently in a microwave or stove-top.