Something has got to give and lately it has been this blog. I have been baking a little from scratch and there will be upcoming posts about it but today I wanted to share a gravy recipe. It is the best brown gravy I have ever had/made and I am not ashamed to say that I had a little help.
I am making time to scratch bake but on top of running, school (yes I am still trying to accomplish that never ending/ always nagging goal), work, my poor neglected family, my new fun fitness find (I will explain later), and also trying to sneak in a little biking and swimming I am a little short on time so I do not make my own concentrated beef stock for my gravy.
I don’t think that I am alone. In fact, Anthony Bourdain admitted to secretly using Minor’s chicken and lobster base while attending the CIA in the 1970s. He fessed up in in his book “Kitchen Confidential.” So I used Better Than Bouillon Beef Base and it was good. And I am going to keep using it unless I find something similar that’s better. Maybe I will make my own stock when I retire.
Salisbury Steak & The Best Brown Mushroom Gravy I Ever Made
Ingredients:
-1 lb. Angus beef burger
-1 lb. steak (I used strip, cut into ¼” cubes)
-1 packet herb and garlic seasoning mix
– ¼ c. grape seed oil
-24 oz. sliced crimini and button mushrooms
-S & P
-3 and 1/4 c. water
-3 Tbsp. Better Then Bullion Beef Base
-3 Tbsp. corn starch
Preheat oven to 350° F. In a large mixing bowl combine burger, steak, and seasoning packet. Stir to combine. Form meat into at least 8 oval shaped patties (I made 6, they were too thick). Heat oil in a large frying pan to medium high. Brown beef patties for about two minutes on each side (you will have to brown them in batches. Transfer the browned patties to a parchment lined baking pan and place in the oven. Roast patties for 20 to 30 minutes (until desired temperature is reached).
Meanwhile add mushrooms to the pan you browned the beef patties in. Sauté for a couple of minutes. Add a little S & P. Deglaze pan by adding 3 cups of the water to the mushrooms. Stir until all of the little brown bits stuck to the bottom of the pan have been released. Add the beef base and stir. Turn the temperature down to medium. Add the cornstarch to the remaining ¼ cup of water and stir until dissolved. Slowly add the cornstarch slurry to the beef base, water and mushroom mixture stirring constantly. Gravy will thicken pretty quickly. When gravy reaches the desired thickness take it off of the heat and serve over the Salisbury Steak. EAT!!! This gravy would also be great over mashed potatoes!
I love mushroom gravy! I love to serve it with steak because my favorite way to eat steak is to dip pieces of it in a wine-based sauce or mushroom gravy. Plus some veggies on the side.