Salisbury Steak Mushroom Gravy: A Delicious Comfort Food Recipe

Lamb Shawarma Slow Cooker: the mere mention of it conjures images of succulent, spiced meat, slowly rotating on a spit, its aroma filling the air with an irresistible invitation. But what if I told you that you could achieve that same incredible flavor and tenderness right in your own kitchen, with minimal effort? Forget the complicated vertical rotisserie – we’re bringing the authentic taste of the Middle East home with a simple, yet incredibly delicious, slow cooker recipe.

Shawarma, derived from the Turkish word “çevirme” meaning “turning,” has a rich history deeply intertwined with the culinary traditions of the Ottoman Empire. Over centuries, it has evolved into a beloved street food staple across the Middle East and beyond. The beauty of shawarma lies in its versatility and the symphony of spices that infuse the meat with its signature flavor profile.

People adore shawarma for its incredible taste – a harmonious blend of savory, smoky, and subtly sweet notes. The tender, melt-in-your-mouth texture is equally captivating. And let’s be honest, the convenience of enjoying this culinary masterpiece without spending hours in the kitchen is a major win! This Lamb Shawarma Slow Cooker recipe delivers all of that and more. Get ready to experience the magic of shawarma, simplified for your busy life!

this Recipe

Ingredients:

• For the Salisbury Steaks:
• 2 pounds ground beef (80/20 blend recommended for flavor)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 1/2 cup breadcrumbs (plain or Italian seasoned)
• 1/4 cup milk
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 2 tablespoons olive oil (for searing)
• For the Mushroom Gravy:
• 8 ounces cremini mushrooms, sliced
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 3 cups beef broth
• 1/4 cup dry red wine (optional, but adds depth)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (or to taste, remember the broth is salty)
• 1 tablespoon chopped fresh parsley (for garnish)

Preparing the Salisbury Steaks

1. Combine the Ingredients: In a large bowl, gently combine the ground beef, chopped onion, minced garlic, beaten egg, breadcrumbs, milk, Worcestershire sauce, Dijon mustard, dried thyme, smoked paprika, salt, and pepper. Be careful not to overmix, as this can make the steaks tough. I like to use my hands to gently incorporate everything until just combined.
2. Shape the Steaks: Divide the mixture into 6 equal portions. Shape each portion into an oval patty, about 3/4 inch thick. Make sure they are uniform in size so they cook evenly. I find it helpful to lightly wet my hands with cold water to prevent the meat from sticking.
3. Sear the Steaks: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the Salisbury steaks in the skillet, being careful not to overcrowd the pan. You may need to cook them in batches. Sear the steaks for about 3-4 minutes per side, until they are nicely browned. The searing process is crucial for developing a rich, flavorful crust. Don’t move them around too much while they’re searing; let them get a good sear before flipping.
4. Remove and Set Aside: Once the steaks are seared, remove them from the skillet and set them aside on a plate. Don’t worry about cooking them all the way through at this point; they will finish cooking in the gravy.

Making the Mushroom Gravy

1. Sauté the Mushrooms: In the same skillet (don’t wipe it out!), melt the butter over medium heat. Add the sliced mushrooms and sauté for about 8-10 minutes, or until they are softened and browned. Stir occasionally to ensure even cooking. The mushrooms will release their moisture, so let it evaporate as they cook. I love the aroma of sautéing mushrooms!
2. Make the Roux: Sprinkle the flour over the sautéed mushrooms and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the gravy. Be sure to cook the flour long enough to get rid of the raw flour taste, but don’t let it burn.
3. Deglaze the Pan (Optional): If using red wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. This adds a lot of flavor to the gravy. Let the wine simmer for a minute or two to reduce slightly. If you don’t have wine, you can skip this step and just go straight to adding the broth.
4. Add the Broth and Seasonings: Gradually whisk in the beef broth, making sure to break up any lumps of flour. Add the Worcestershire sauce, soy sauce, dried thyme, salt, and pepper. Bring the gravy to a simmer, stirring occasionally.
5. Simmer and Thicken: Reduce the heat to low and simmer the gravy for about 10-15 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking. The longer it simmers, the richer the flavor will become.

Combining and Finishing

1. Return the Steaks to the Gravy: Gently place the seared Salisbury steaks back into the skillet with the mushroom gravy. Make sure the steaks are mostly submerged in the gravy.
2. Simmer and Cook Through: Cover the skillet and simmer for about 15-20 minutes, or until the steaks are cooked through and tender. The internal temperature of the steaks should reach 160°F (71°C). This slow simmering process allows the steaks to absorb the flavors of the gravy and become incredibly moist.
3. Check for Doneness: To ensure the steaks are cooked through, you can use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the steak.
4. Adjust Seasoning: Taste the gravy and adjust the seasoning as needed. You may want to add more salt, pepper, or Worcestershire sauce to your liking.
5. Garnish and Serve: Sprinkle the chopped fresh parsley over the Salisbury steaks and mushroom gravy. Serve immediately over mashed potatoes, rice, or egg noodles. This dish is also delicious with a side of steamed vegetables.

Tips for the Best Salisbury Steak

• Don’t Overmix: Overmixing the ground beef mixture will result in tough steaks. Mix just until the ingredients are combined.
• Use Quality Ground Beef: An 80/20 blend of ground beef provides the best flavor and moisture.
• Sear for Flavor: Searing the steaks before simmering them in the gravy creates a delicious crust and adds depth of flavor.
• Simmer Slowly: Simmering the steaks in the gravy allows them to become tender and absorb the flavors of the gravy.
• Adjust the Gravy: Feel free to adjust the thickness and flavor of the gravy to your liking. You can add more broth for a thinner gravy or simmer it longer for a thicker gravy.
• Add a Splash of Cream: For an even richer gravy, stir in a tablespoon or two of heavy cream at the end of cooking.
• Make it Ahead: Salisbury steak and mushroom gravy can be made ahead of time and reheated. The flavors actually meld together even more when it sits overnight.

Serving Suggestions

• Mashed Potatoes: A classic pairing! Creamy mashed potatoes are the perfect base for soaking up the delicious gravy.
• Rice: Fluffy white rice or brown rice are also great options for serving with Salisbury steak.
• Egg Noodles: Wide egg noodles are another popular choice for soaking up the gravy.
• Steamed Vegetables: Serve with a side of steamed broccoli, green beans, or carrots for a complete meal.
• Crusty Bread: Don’t forget some crusty bread for soaking up every last drop of gravy!

Variations

• Add Different Mushrooms: Experiment with different types of mushrooms, such as shiitake or oyster mushrooms, for a unique flavor.
• Use Different Herbs: Try adding other herbs, such as rosemary or sage, to the Salisbury steak mixture or the gravy.
• Add Onions to the Gravy: Sauté some chopped onions along with the mushrooms for a sweeter gravy.
• Make it Spicy: Add a pinch of red pepper flakes to the Salisbury steak mixture or the gravy for a little heat.
• Use Ground Turkey or Chicken: Substitute ground turkey or chicken for the ground beef for a lighter version.

Conclusion:

So, there you have it! This Salisbury steak with mushroom gravy recipe isn’t just another meal; it’s a comforting, flavorful experience that’s surprisingly easy to pull off. From the perfectly seasoned patties to the rich, earthy gravy, every bite is a symphony of textures and tastes that will leave you wanting more. I truly believe this is a must-try recipe for anyone looking to elevate their weeknight dinners or impress guests with a classic dish done exceptionally well.

What makes this recipe a standout? It’s the combination of simple ingredients, straightforward instructions, and the incredible depth of flavor you achieve in the end. The browned patties, simmered to tender perfection in that luscious mushroom gravy, are simply irresistible. It’s a dish that evokes memories of home-cooked meals and cozy evenings, all while being sophisticated enough to serve at a dinner party.

But the best part? It’s incredibly versatile! While I personally love serving this Salisbury steak with creamy mashed potatoes and a side of steamed green beans (a classic pairing for a reason!), the possibilities are endless. For a lighter option, try serving it over cauliflower mash or alongside a vibrant salad. You could even shred the steak and use it as a filling for hearty sandwiches or sliders.

And speaking of variations, feel free to get creative! If you’re a fan of onions, add some caramelized onions to the gravy for an extra layer of sweetness. A splash of red wine during the gravy-making process will deepen the flavor even further. For a spicier kick, add a pinch of red pepper flakes to the patties or a dash of hot sauce to the gravy. Don’t be afraid to experiment and make this recipe your own!

Here are a few more serving suggestions to get your creative juices flowing:

• Serve over egg noodles for a hearty and satisfying meal.
• Pair with roasted root vegetables like carrots, parsnips, and sweet potatoes.
• Use the Salisbury steak and gravy as a topping for polenta or grits.
• Create a Salisbury steak shepherd’s pie by topping the steak and gravy with mashed potatoes and baking until golden brown.
• Add a dollop of sour cream or Greek yogurt to the gravy for extra richness and tang.

I’m genuinely excited for you to try this recipe and experience the deliciousness for yourself. It’s a dish that I make time and time again, and it’s always a crowd-pleaser. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it just as much as I do.

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I can’t wait to hear about your experience with this Salisbury steak mushroom gravy recipe. Please, come back and leave a comment below to let me know how it turned out, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and I love hearing from you all. Happy cooking!