Skillet Salisbury Steak w/Mushroom Gravy

Yesterday, my husband and I were watching Bobby Flay "recreate" the old Swanson's TV dinner Salisbury Steak.  Inspired to try our own version, we modified and "expanded" the yield of plain ground beef with low fat ground turkey.  Here's what we had for dinner--comfort food and not all that high in fat. 

Ingredients For the "Salisbury Steak" 

1 lb. lean ground beef

1 lb. lean ground turkey

1 cup onion, diced

1 egg

2-3 Tbsp. Worcestershire sauce

Salt & pepper to taste.

"Steak" Directions

Mix all ingredients in large bowl, using your hands to blend well.  (Don't blend too much.)  If meat isn't holding together you can try another egg or a splash of milk.   Form patties.  (We had 8 quarter lb. patties.)

In a deep skillet, heat several Tbsp. Olive oil on medium high heat.  If grilling, temperature about 350 degrees.  (The meat is lean so it's going to stick without oil.)

Once meat is done, remove from pan and set aside.  If there are charred bits in the skillet, you can removed them or leave them in the gravy.  

Mushroom Gravy Ingredients:

2 Tbsp. butter

1/3 cup flour

1/4 lb. fresh white mushrooms. . . about six or seven large mushrooms.   (You can substitute 2-4 oz. canned mushrooms)

2 cups chicken/beef broth

1 cup water (maybe a bit more)

2-3 Tbsp. Worcestershire sauce

1/4-1/2 tsp. red pepper flakes

1/4 tsp. ground black pepper.

1 package of dry brown gravy mix.  

(This isn't necessary.  You can easily make a gravy without it.  I use it to expand the flavors and increase my yield.  Watch the salt/sodium content and make sure to taste or sample as you prepare the gravy to adjust seasonings.)

Mushroom Gravy Directions:

Using the same skillet, melt the butter over medium heat.  Once melted, add flour and stir continuously for at least a minute to "brown" the flour.  (Necessary to transform the "yuck" of plain uncooked flour.)

Add the chicken broth, Worcestershire, seasonings, dry brown gravy mix and at least 1 cup water if you're using brown gravy packet.  Turn to medium heat.  Keep stirring with whisk to break up the roux and blend in the liquids, etc.  As you slowly stir, it will also begin to thicken.   Taste test time!!  Adjust flavors as needed.

Toss in mushrooms and cook another few minutes to soften them.  If using canned, drain mushrooms well before adding to gravy.

Serve gravy over patties.  We had this with mashed potatoes and seasoned green beans. Can also be served over noodles or rice.

We have enough patties for a second meal but I may have to make a little extra gravy!