Highland Salisbury Steak with Mushrooms and Onion Gravy Recipe from Sybil Roberts’ Kitchen
2 tablespoons oil
2 large onions, thinly sliced
8 oz sliced fresh white button mushrooms or 1 (10 ounce) can canned mushroom slices.
4 tablespoons all-purpose flour (I used 5 tablespoons for a thicker gravy)
1 pinch cayenne pepper to your taste (optional) or 1 pinch crushed red pepper flakes to your taste (optional)
2 cups canned low sodium beef broth (I used bullion base, enough to make the two cups)
2 teaspoons Worcestershire sauce
1/2 teaspoon fresh ground black pepper (to taste)
1-2 teaspoon beef bullion powder ( or to taste, add in for a stronger beef flavor) (optional)
1 lb. ground Highland beef
1-2 tablespoons minced garlic
1 large egg
0.5 (2 ounce) package dry onion soup mix ( you can use one package but do not add any extra salt to the burger mixture.
1 tablespoon Worcestershire sauce
1/4 cup dry breadcrumbs
1/2 -1 teaspoon fresh ground black pepper
1. In a bowl combine all hamburger mixture until combined.
2. Shape into 6 patties.
3. Heat oil in a large skillet over medium-high heat.
4. Add in hamburger patties, cook until browned on each side(about 3-4 minutes per side, the burgers do not have to be cooked all the way through as they will finish cooking completely int he gravy) remove to a plate.
5. To the same skillet add in sliced onion and mudrooms;cook stirring scraping up any browned bits that have accumulated on the bottom of the skillet; cook for about 8-20 minutes of until the onions are softened (adding in more oil if needed).
6. Add in the flour and cayenne pepper, stir for 2 minutes.
7. Add in beef broth, Worcestershire sauce and black pepper, bring to a simmer stirring continuously until bubbly and thickened ( at the point you may add in the beef bouillon powder).
8. Add in the patties back to the skillet.
( Reduce heat to low and simmer uncovered for about 25 minutes turning the patties over once halfway through cooking.
My patties turned out a little dry so I would add a little extra oil to the patties or pasta sauce of some kind if you don't want the extra fat. A little bit of pork sausage could work too.