SALISBURY STEAK MEATBALLS WITH MUSHROOM GRAVY

SALISBURY STEAK GRAVY MEATBALLS WITH MUSHROOM is an easy-to-get menu. You can enjoy it in a number of places to eat in a number of countries. The matter of taste certainly does not need to be doubted. Many people are addicted to this menu.




INGREDIENTS FOR SALISBURY STEAK MEATBALLS:

  • Olive oil – for browning the meatballs

For the Meatballs:

  • Breadcrumbs: Plain Italian, Panko or Gluten-Free – I use Panko as it’s what I have in my pantry. Others can be substituted 1:1.
  • Milk or water – for soaking the breadcrumbs resulting in a moist, tender meatball
  • Ground beef – I used 20% fat today but lean ground beef works well, too.
  • Eggs – used as a binder for the meatballs
  • Finely diced onions – finely chopped or grated so the meatballs can hold shape.
  • Ketchup
  • Dry mustard – may be substituted with prepared mustard. See Note 1
  • Worcestershire sauce – See Note 2.
  • Kosher salt, fine – table salt may be substituted 1:1.
  • Ground black pepper



For the gravy:


  • Butter
  • Onion, chopped
  • Mushrooms: Cremini, white, or baby Bella – sliced
  • Unsalted Beef Cooking Stock
  • Cornstarch – All-purpose flour may be substituted. See Note 3
  • Salt and ground black pepper 


Optional garnish:

  • Chopped fresh parsley
  • Fresh thyme, removed from the stems




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