Instant Pot Salisbury Steaks with Mushroom Gravy

This tasteful ground kine direction offers succulent boeuf drowning in a sumptuous Salisbury steak sauce gravy with mushrooms. Serve this over mashed potatoes for a substantial, solid solace repast the entire house testament hump. This instruction is a shielder! Instructions for range top included, but this recipe was specifically fashioned for the Fast Pot push cooker.

I lately unconcealed the supernatural that is Salisbury Steak gravy! I kept sightedness Salisbury Steak pop up in my Pinterest work, and knew I necessary to apply it a try. I bought everything, then in my hotfoot, I screwed up significantly by cookery my undercoat boeuf instead of making patties. I decided to rescue it and prefab a Salisbury Steak Beefburger Gravy instead, and it was magical.

I licked my crust decent. And knew my bonk function with Salisbury Steak was whelped. So then came the commission to not exclusive perfect the sapidity of the gravy but get it as Eazy Peazy as realistic.

Ingredients

Gravy

• 3 cups beef stock
• 1 Tbs dijon mustard
• 2 tsp Worcestershire sauce
• 1 tsp soy sauce
• Salt and pepper
• Steak Patties
• ¼ cup white onion
• 1/2 cup panko breadcrumbs
• 1 egg
• 2 tbsp ketchup
• 1 Tbs soy sauce
• 1 Tbs Better than Bouillon beef flavor
• 1/2 Tbs Worcestershire sauce
• 3 tsp dijon mustard
• ½ tsp fresh ground black pepper
• 1 lb ground beef

The Rest

• 2 Tablespoons Corn Starch
• 1 Tbs Extra Virgin Olive Oil
• 4 Tablespoons Butter divided
• 8 ounces sliced Baby Bella mushrooms
• 1 large onion sliced
• 1 Tbs minced garlic
• 1/4 cup Red Wine or Beef Broth

Optional

• 2 Tbs corn starch to use for gravy thickener
• Fresh parsley for garnish

Instructions

1. Whisk together Gravy ingredients and set aside..
2. Use a Food Processor to make the Steak Patties by adding all ingredients, except ground beef and processing until chopped fine and combined.
3. Remove from food processor into a bowl, and add ground beef, stirring until well combined. Or use the pulse function of the food processor and pulse until combined.
4. Shape Beef Mixture into 6 oval, flat patties. Dredge beef patties with corn starch, and shake off any excess.
5. Select Sauté function on Instant Pot, and once it displays “hot” add oil and swirl to coat bottom and then add 2 Tablespoons Butter.
6. In batches, place patties into cooking pot, sear on both sides and remove to a plate. Cook only 1-2 at a time to avoid breaking patties when removing from the pan.
7. Add the remaining butter, mushrooms, onions, and minced garlic, and cook 2-3 minutes, until onions are fragrant.
8. Add red wine or beef stock and deglaze cooking pot by using a wooden spoon to scrape up any stuck on brown bits off the bottom.
9. Continue cooking until Onions are soft, another 2-3 minutes.
10. Pour Gravy mixture into cooking pot and stir to combine.
11. Carefully, place seared Beef Patties into cooking pot.
12. Put lid on, and lock into place, set pressure valve to “sealing” and cook on high pressure for 4 minutes.
13. After 4 minutes is up, let pressure naturally release for 10 minutes, then quick release remaining pressure.
14. Remove Steaks/Patties from the pot, and turn pot “off”.
15. Then press the Saute button, and simmer the gravy to thicken. If in a hurry, remove 1 cup of liquid and add 2 Tbs of corn starch, and whisk together to form a slurry, then add back into the pot, and simmer for 2-3 minutes.
16. Taste gravy, season with additional salt and pepper if necessary.
17. Serve with gravy spooned over steaks/patties, and over mashed potatoes, and garnish with fresh parsley

Stove Top Directions :

1. Whisk together Gravy ingredients and set aside..
2. Use a Food Processor to make the Steak Patties by adding all ingredients, except ground beef and processing until chopped fine and combined.
3. Remove from food processor into a bowl, and add ground beef, stirring until well combined.
4. Shape Beef Mixture into 6 oval, flat patties. Dredge beef patties with corn starch, and shake off any excess.
5. Add 2 Tbs of Butter to a large skillet over medium-high heat, and brown both sides of each patty. Then remove from the pan to a plate. Cook in batches of 2-3 at a time to avoid overcrowding and breaking patties when removing then from the skillet.
6. Add the remaining butter, mushrooms, onions, and minced garlic, and cook 2-3 minutes, until onions are fragrant.
7. Add red wine or beef stock and deglaze skillet by using a wooden spoon to scrape up any stuck on brown bits off the bottom.
8. Put a lid on your skillet, and turn down to medium heat.
9. Continue cooking until Onions are soft, another 2-3 minutes.
10. Pour Gravy mixture into cooking pot and stir to combine.
11. Carefully, place seared Beef Patties into skillet.
12. Put lid on, and cook for 15-20 minutes until internal temperature of patties reaches 160 degrees F on an instant read thermometer.
13. Remove 1 cup of liquid from the skillet and add 2 Tbs of corn starch, and whisk together to form a slurry, then add back into the pot, and simmer for 2-3 minutes to allow gravy to thicken,
14. Taste gravy, season with additional salt and pepper if necessary.
15. Serve with gravy spooned over steaks/patties, and over mashed potatoes, and garnish with fresh parsley