Salisbury Steak with Porcini Mushroom Gravy

 

I collect Salisbury steak recipes in the same way that I collect meatloaf recipes. For me, there is nothing more comforting than chopped meat. It’s surprising, considering what they are, that there are so many different varieties of both. This recipe is a riff on Bobby Flay’s Salisbury steak. I ramped up the flavor by using dried porcini mushrooms instead of the button mushrooms that he had suggested. What a wonderful difference in taste. This Salisbury steak, with its porcini sauce, is woodsy, earthy, beefy, and very comforting.Salisbury Steak with Porcini Mushroom Gravy

 1 lb. ground chuck

1 egg, beaten

2 T. grated Parmesan

2 T. Italian breadcrumbs

1 t. Melissa’s minced garlic

1 t. kosher salt

1 T. butter

1 T. olive oil

½ t. freshly ground black pepper

1 .5-oz. pkg. Melissa’s dried porcini mushrooms

½ white onion, halved and thinly sliced

1 c. beef stock

1 T. tomato paste

1 t. Worcestershire

2 T. heavy cream

 Hydrate mushrooms according to package directions, drain; and set aside.

 Mix together beef, Parmesan, breadcrumbs, garlic, egg, salt, and pepper until combined. Form into 4 oval-shaped patties.

 Heat 1 tablespoon of oil in a large skillet, and, once hot, add the patties.

 Cook for 5 minutes, and then flip and cook for an additional 5 minutes; remove from pan.

 Add onion and mushrooms to the skillet, and cook until the onions are tender. Add the Worcestershire, tomato paste, and beef broth. Simmer for a few minutes, and then add the heavy cream.

 Add the patties back to the skillet, and spoon the sauce over the top.

 Simmer for about 5 minutes, and then serve over pasta, egg noodles, or mashed potatoes.

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