This is a true comfort food classic. Salisbury steak with onion and mushroom gravy. A staple of "TV dinners in the 60s, this is on an entirely different level. I cooked these in a LARGE Lodge cast iron skillet and the aroma from my kitchen would have made anyone ravenous.
This dish was invented during the Civil War by Dr. James Salisbury, who prescribed minced beef for convalescing soldiers. It became very popular during WW II.
3 T. vegetable oil, divided
2 cups chopped onions, divided
3 garlic cloves, minced
2 lb. ground chuck
2 large eggs, lightly beaten
1/4 cup fine, dry breadcrumbs
2 t. yellow mustard
2 t. Worcestershire sauce
1 t. salt, divided
1 t. freshly ground black pepper, divided
8 oz. sliced fresh mushrooms
3 T. all purpose flour
1/2 cup dry red wine
1 1/2 cups low sodium beef broth
Preheat oven to 350 degrees.
Heat 1 T. oil in a large skillet over medium high heat. Add 1 cup onion and cook 5 minutes or until tender. Add garlic, and cook 30 seconds. Remove skillet from heat. Pour onions and garlic into a small bowl and let cool.
In a large bowl, combine beef, eggs, breadcrumbs, mustard, Worcestershire, 1/2 t. salt, 1/2 t. pepper, and cooled onions and garlic. Mix well and shape into 6 oval patties.
Cook patties in remaining 2 T. oil in the same large skillet over medium high heat for 3 minutes per side or until browned. Do not cook through. Remove from skillet to a platter or plate.
Ad remaining 1 cup onions to drippings in skillet, and cook over medium heat 5 minutes or until tender. Add mushrooms, and cook 3 minutes.
Whisk in flour, and cook, stirring constantly 1 minute.
Whisk in wine, broth, and remaining 1/2 t. and 1/2 t. pepper. Bring to a boil, reduce heat to low and simmer, stirring occasionally, 5 minutes. Add patties back to skillet.
Baked, covered, for 25 minutes until done. Top with chopped parsley before serving.
Adapted from The Southern Living Community Cookbook.