Prep
10 mins
Cook
20 mins
Serves
4
Level
Beginner
Griddle
350°F
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Juicy ground beef patties smothered in a rich onion-mushroom gravy, served over mashed potatoes. A griddle take on the classic comfort meal — and a perfect use for Heifer Dust.
Ingredients
- •1 lb ground beef (454 g)
- •2 tsp Heifer Dust or all-purpose seasoning (10 mL)
- •1 Tbsp Worcestershire sauce (15 mL)
- •1 medium Vidalia onion, sliced (8 oz / 225 g)
- •8 oz sliced baby bella mushrooms (225 g)
- •1 Tbsp oil (15 mL)
- •2 Tbsp butter or beef drippings (28 g)
- •2 Tbsp all-purpose flour (16 g)
- •2 cups unsalted beef broth (475 mL)
- •1 tsp beef bouillon (5 g)
- •1 tsp Gravy Master or Kitchen Bouquet, optional (5 mL)
- •Mashed potatoes for serving
Instructions
- 1Preheat the griddle to 350°F (175°C).
- 2Cook the onions and mushrooms until caramelized.
- 3Mix the beef with Worcestershire and half the seasoning. Form four oval patties.
- 4Cook the patties 4–5 minutes per side to 160°F (71°C). Remove.
- 5Make a roux with the butter and flour. Slowly whisk in the beef broth.
- 6Add the bouillon and Gravy Master. Simmer until thick.
- 7Stir the onions and mushrooms into the gravy.
- 8Serve the Salisbury steak over mashed potatoes and cover with gravy.
Hussey's Egg-Griddle Tips
- ▸Season the mushrooms after browning for the best texture.
- ▸Unsalted broth gives you better control of the seasoning.
- ▸Great with mashed potatoes or rice.
