The Best Salisbury Steak Smothered in Gravy | Rough Cooking Recipe

Home cooking made easy and done right with this tasty recipe by Canada in the Rough cook Michael Higgins. Ingredients & Directions below!
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Ingredients
• 1 lb Ground Moose (or deer, elk, bear or beef)
• ½-1 lb ground Italian Sausage
• 1 Large Vidalia Onion (1/2 chopped, ½ grated)
• ½ cup Breadcrumbs
• 1 tsp Garlic Powder
• 2 Garlic Cloves (minced)
• 1 egg
• 2 tbsp ketchup
• 2 tbsp beef base (divided) (Better Than bouillon Roasted Beef OR a Beef Bouillon Cube crumbled)
• 1 tsp Worcestershire Sauce
• 1 tbsp Dijon Mustard
• 5 oz Cremini Mushrooms (sliced)
• 3 tbsp Flour
• 2 cups Beef Broth
• 1 cup Water
• Fresh Parsley (diced)
• Sunflower or Grapeseed Oil
• Butter
• Salt and Pepper
• Mashed Potatoes & Green Beans

Directions
1. Grate half an onion into a large mixing bowl, then add the breadcrumbs and Worcestershire sauce, and mix well. You need to soak the breadcrumbs for a few minutes, so they add moisture to the meat, rather than drying them out.
2. Add your ground wild game and Italian sausage to the bowl, along with the garlic powder, 1 egg, beef base, Dijon mustard, ketchup, salt, pepper, and mix until everything is well combined, but try not to over mix. We are using ground moose for our wild game meat, but you can also use venison or elk, if you like. The Italian sausage is optional, but it does add that extra fat needed to keep the meat nice and juicy.
3. Form into thick patties after you are done mixing.
4. Heat a large deep cast iron pan with oil over medium-high heat, once to heat, add your patties. Cook for 1-2 min or until the meat is browned, flip and quickly brown the other side as well, then remove and set aside. The meat shouldn’t be fully cooked at this stage.
5. Turn the heat down to medium and add some more oil if needed. Then add half a chopped onion, season with salt and pepper, and cook for a 2-4 minutes, just until the onion starts to become translucent, stirring here and there.
6. Add the mushrooms, and cook for a few minutes, stirring often. You are looking to get some nice browning on the mushrooms.
7. Then add the minced garlic, and cook for 1 minute, just until it becomes fragrant.
8. Now add a big knob of butter, a little more salt and pepper, stir into the mushrooms and onions. Once the butter has fully melted, add the flour and stir to evenly coat everything. Cook for 1 minute, to cook the flour.
9. It’s time to slowly added your beef broth to the pan, add a little bit and stir as you go, until all the beef stock is added and there are no more lumps of flour in the sauce.
10. Once everything is simmering, nestle your browned steaks to the sauce, along with any juices on the plate, and continue simmering for 6-8 minutes, stirring around the steaks occasionally, and flipping the steaks halfway through. You’re done when the gravy is thickened and the burgers are cooked through, but not dried out. Add some fresh diced parsley to the dish when done.
11. Serve with mashed potatoes and green beans and smother the steak in the rich mushroom sauce from the pan.

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