Diane's Salisbury Steaks with Mushrooms and Onions
7 Tbspinstant potato flakes, dry
1/2 cmilk, 2%
1 lbground chuck
1/4 tspsalt and pepper
1 pkgbrown gravy mix, low sodium
2 Tbspbutter, divided
How to Make Diane's Salisbury Steaks with Mushrooms and Onions
- Start with a medium bowl. Add the potato flakes and milk. Stir to combine. Add the ground chuck, salt and pepper. Stir well to distribute.
- Divide the meat into four sections. Pull out a dinner plate, cover it with parchment paper. Scoop one quarter of the meat and form it into a patty. Round or oblong shape, whichever you prefer. Repeat with the rest of the meat. You should have four patties. Cover with plastic wrap and chill in the fridge for at least 30 minutes and no more than 4 hours.
- Time to cook: Heat a large frying pan over med. high heat. Melt 1 TBS butter in the pan. Cook the patties until browned, about 5 minutes per side. Remove patties, cover and keep warm. (I cover them with a piece of foil. They're going back in the pan in a few minutes.)
- While the patties are cooking, peel and slice the onion into strips. Clean and slice the mushrooms. (To clean the mushrooms, wipe them with a damp paper towel. You want to remove the flecks of dirt. I trim the stem just to cut off the dried edge, and then slice them.)
- Do not wipe out the pan. You want those brown bits to flavor the onions and mushrooms.
Add remaining butter to the pan. (still over med. high heat.) Add the onions and saute' until the onion is softened, about 5 minutes. Sprinkle with a little salt and pepper, just a couple of shakes each. Add the mushrooms.
- Mix the gravy packet into 1 C of water. Return patties to the skillet. Pour the gravy mixture over the patties and veggies. Bring to a boil, then reduce heat to med.-low and simmer until cooked through, 12-15 minutes. Stir gravy occasionally while it simmers and thickens. Spoon the gravy over patties from time to time. Turn the patties at least once during the cooking time.
- Notes: I only listed the minimum amounts of salt and pepper. You are free to increase it as you wish. I prefer fresh cracked black pepper, which is difficult to measure. I use 12 twists of cracked black pepper, in the meat mixture and 4 more twists over the onions.
Sometimes I sprinkle a pinch of dried thyme and/or rosemary into the gravy.