Air Fryer Salisbury Steak with Mushroom and Onion Gravy
Air Fryer Salisbury Steak with Mushroom and Onion Gravy

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Alright, don’t linger, let’s task this air fryer salisbury steak with mushroom and onion gravy menu with 18 components which are absolutely easy to have, and we have to process them at the very least through 9 actions. You should commit a while on this, so the resulting food could be perfect.

Composition Air Fryer Salisbury Steak with Mushroom and Onion Gravy:
  1. Provide 1 pound - ground beef
  2. Provide 1/4 cup of breadcrumbs
  3. Make ready 1 for large egg
  4. Prepare 2 teaspoons - Worcestershire sauce
  5. Provide 1 teaspoon for onion powder
  6. Prepare 1/2 teaspoon garlic salt
  7. Need 1/2 teaspoon mustard powder
  8. Provide 1/4 teaspoon kosher salt
  9. Provide to taste for lots fresh ground black pepper, or
  10. Provide 1 tablespoon for cooking oil, for searing beef patties
  11. Make ready for For the Mushroom Gravy
  12. Provide 3 tablespoons for butter
  13. Take 8 ounces for mushrooms, sliced
  14. Need 1 of medium onion, sliced
  15. Get 2 cloves for garlic, minced
  16. Make ready 1/4-1/2 cup flour, depending on how thick you like your gravy
  17. You need 3 cups for broth (beef, chicken or vegetable)
  18. Get to taste black pepper
Air Fryer Salisbury Steak with Mushroom and Onion Gravy making:
  1. In large bowl mix together all the steak ingredients (beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic salt, mustard powder, salt, and black pepper). Shape into 4 oval patties.
  2. NuWave AF: Spray Wire Tray with nonstick Olive oil. Brown both sides of patties (about 4 minutes per side) and the remove from air fryer. (Follow PIC steps)
  3. Heat large pan over 275°F (medium-high) heat and then add oil. Brown both sides of patties (about 1 minute per side) and then remove from the pan.
  4. Keep same pan and beef juices over 275°F (medium high) heat. Add the mushrooms and onion and cook until onions are golden and excess mushroom liquid evaporates, about 10 minutes.
  5. Add garlic and butter. Cook for about 1 minute.
  6. Stir in the flour, cooking and stirring to remove lumps. Add about 1/2 - 1 cup of beef stock, whisking until incorporated.
  7. Slowly pour in the remaining broth and whisk until well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).
  8. Once gravy starts to boil, reduce heat to low. Stirring often, medium low 175°F (simmer) until the gravy starts to thicken, about 5-10 minutes. Add salisbury steak patties back into the gravy and cook until the steak patties are cooked to your preferred doneness (usually about 5-10 minutes), stirring the gravy occasionally around the steaks. Taste for seasoning and add more salt & pepper, if desired.
    1. Serve the steaks topped with the mushroom sauce.  They are excellent over rice, pasta or mashed potatoes with broccoli buttered cream style sweet corn!

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