Easy Salisbury Steak with Mushroom Onion Gravy | Classic Comfort Food Dinner

Okay, folks. Look, after looking at the thumbnail, you guys know exactly what I'm doing. We're going to be doing a salsberry steak and gravy recipe that's going to be done my way. Now, with that being said, today's video is sponsored by Built. Now, I want you guys to pay attention to these ingredients right here. Right? Look at the way I got them. I got them all separated. They measure. Everything on this side is going to be for my gravy. And then everything on this side over here is going to be, you know, for my patties. Right? So, we got that there. And the reason this is put in the middle like this cuz both of them going to take a little salt and pepper. And don't forget the full ingredient list will be on my website smoking and grillingwithab.com and that's witab.com. Okay, so look, just doing a little recap. You guys see I got some ingredients, right? Remember I said in the very beginning we separate, right? So since we getting ready to work with our ground beef, check it out. This is everything that I need to go ahead and get these patties, right? So now I'm just going to go ahead and take this. Now this is a 8020. You guys can use a little bit of a leaner meat if that's what you like. 9010 works great also. Let me move this out you guys way. We got this in here and that's a pound and a half, folks. Now, you want to go ahead and just start adding your ingredients. This part right here, I like to just say this is the dumping go. So, we'll get all of this in here. And then we going to go in here and work with our hands. Let me go ahead and get my spatula. All right. Once we got all of this in here, this is what I'm going to do. I'm going to add just some of my crumbs. Let me get a spatula. Let me put this in the inside. There we got this in here. Don't forget to have your hot soapy water. So, I'm going to set this off to the side. And this the part gets everybody going, right? We got to use our hands, folks. And then we don't want to over mix it. I'm just going to break some of this up now. And then we just start going in here like this. Almost like making a meatloaf, folks. If you guys know how to make that meatloaf, tell me what what I could have added to this to make it really that meatloaf. If you guess the egg was missing and you're good. I'm just going to go ahead just work this kind of like folding it over the top. I don't like them to be so dense. But when we make that gravy, that keeps it hydrated, too. And remember, this is not a meatloaf, right? And you can see everything on here. Now I'm going to add a little salt and pepper. And then if you guys pay attention, if you look right there, you can see how it's been seasoned. You can see what didn't get where. So we just kind of like work it. We again, we don't want it to be so dense. We still want it to be moist. But that gravy going to help us with that. All right. Couple of pinches. Then when it comes to the pepper, I tell you guys to grind until you get tired. Pepper right here. This is really key to a lot of dishes. People want to know how things get tied in, especially when you're out there on the grill. Don't forget pepper takes on a whole different taste once it gets starts to cook. All right, so once we got the, you know, that salt in there, I come with the rest of my, you know, my bread crumbs. All right, so that's done. Got my glove back on. And now we work. All right, so look, this is what we going to do. We going to form these patties, right? Super easy. You want to make sure that all your patties are about the same size. And why? Cuz we want them to all cook at the same time and be ready at the same time. they will cook at the same time. Okay, so now we're going to form our patties, right? So I just broke these up into four. We want to get these to be a uniform size. That way while they cooking, they all ready at the same size. We don't want the bigger one to have to stay in there longer, right? So I can look at these right now and tell you I like this size. That size looks okay. This one right here could use a little help. And then all we going to do is shape these. Now when you say Salsbury, some people say they got to be like in a football shape. Some people say they can just be regular. I'm gonna make mine just regular, folks. Built is a loyalty program that lets you earn rewards just by paying your rent. Listen, it's completely free to join and you can start earning points no matter where you live. When you pay your rent through Built, you earn built points and the points guy has ranked this the most valuable points currency out there. Those points can be redeemed for things like flights, hotel stays, fitness classes, lift rides, Amazon.com purchases, and even your future rent payments. And it's not just traveling and shopping. Build also unlocks experiences and perks around your neighborhood like dining and comedy nights so your rent turns into opportunity that you can enjoy. So, while I finish up these packages, make sure you scan this QR code on the screen or the link in my description box below. Right, so easy to sign up and remember to use my URL so that you know that AB sent you. All right, patties are ready. Let's get them seared up and build this rich onion mushroom gravy. Okay, so now that we got our patties formed, look, we just add just a little bit in here. Don't forget I told you I'm using 8020, right? So, I'm going to go ahead and let that, you know, like heat up just a little bit. I can see what I look for. I look for a little glare when I see my oil right there. Once I see a shimmer, I know that I'm good to put it in there. Or if I just wait, it will puff back to me and tell me that uh it's ready to have some food put on it. We almost there, folks. Okay, so now that we got our patties ready, let's just go ahead and put these in here. Now, these are kind of like a little bit on the large side. We got to get them all in here. But you see that they barely fit in here, but that's what you want to get. you want to start with. Just like that. Okay. So, look, while we got our patties, they cooking, right? We going to go ahead and just add the rest of our ingredients minus I guess I shouldn't have said rest of, huh? Cuz we're not going to put our butter, our mushrooms, or our onions in. But everything else, we want to just go ahead and dump this in here. Now, I got it. This is a little bit different, folks. We going to make something like really, really good. When I'm making my gravy, I normally don't, you know, use ketchup in it, but don't forget, we doing salsberry steak, right? You guys going to trust me at the end. And then this one here, I'm just gonna add it here. That's fine because we gonna cook it all down. It's gonna dissolve anyway. So, as I mix this up, now we got that cornstarch. I'mma add that. Now, we want to whisk. What we don't want to have is any lumps. This is going to act as my thickening agent. Don't worry, folks. We going to get that in there. And then that sound you hear on the side of me right now, you know what that is? That's them patties. They're getting a nice sear off. Okay. So, look, I want to give you guys like a little bit of a pro tip, right? So, since I use 8020, it released a lot of, you know, fat into my pan. Now, you know, we got to do our onions, we got to do our mushrooms, right? We want to get some of that, you know, that flavor in there, right? So, what I did was I took a paper towel and notice how I just put it in there. You see that right there? And I'll throw this away. I don't want to get all of that out of there because look that fine is in the bottom of my skillet. That's what's going to give it the flavor, folks. Right. So, now I'm going to go back on here. I'm going to start with a medium flame. We going to start building up some heat. But here we go. We going to add our butter. As my butter melts, right? Notice what I'm doing here. I'm going to cut my onion just like you guys see. You guys cut your onion any kind of way you want to do it. You can cut them in half moons. I just like the circles. I'm talking about So when I push them in like this, look at this right here. This is what I like. Even if you mess up and they come like that, it doesn't make no difference. This is right here. We want to get some of this onion flavor to dissolve. Now, if you look at my pan, you see everything is dissolved, right? We got this going. It's nice. It's warming up. The brown is from the patties, folks, and then the seasoning. Right? So, now I'm getting ready to just add, look, my onions. Don't worry about the size of them. I promise you they're going to get smaller. You know what I mean? Uh some of them are going to wither away, but you got to have a little bit of onion. I don't know about y'all, but I got to have onion in my gravy. [Music] Now, here's a little brain teaser for everybody. And the reason being, look at that right here. That's just butter, right? And onion. Onion serves two purposes. For one, it's got to add that flavor. I hear people say they don't like onions, but then they say they love my food. 90% of the time if I'm cooking something, especially if it's on the Creole, Southern or anything of that nature, it's got onion in it, right? But it serves another purpose. Also, look at the bottom of here. Remember, we have a little file around here. You got anything sticking the acid inside this onion pick all of that up. Then when you have something like super smooth like this cast iron right here, look at that right there. Look, you see that? That onion pick it all up. Any of your veggies do, but onion especially, right? All right. So, when your onions get to looking like this, you know what I mean? I'm going to let them cook for maybe one more minute. Then we going to go ahead and start adding our mushrooms. Now, I know y'all want to see like the end result after looking at these onions like this. Right. What I want to do so bad is I want to put some flour in here. You know, season it up, but I'm not. We going to do it this way. And that's really more so like being out of a habit. You know what I mean? But we going to trust me, folks. Now, I'm going to add my onions. And we going to cook these in there with it. It might look like I'm putting a lot of onion in here, but you got to because it just kind of like cooks down itself. So, we want to make sure that it picks up some of that buttery onion goodness, right? So, we just move this around and we let that heat. We want this to be nice and soft. Now, these right here are called, you guys correct me down in the comment section below. Are these crey uh mushrooms? But if you can't find those or something like that, don't forget the full ingredient list is on my website smokingwithab.com. And now, don't forget is witab.com. You can always use porttoella, you know. But look at that. tell me that this is for all the people that be always telling me like, "Baby, you didn't put enough onion. I mean, enough mushroom in there." You see that right there? We're just going to wait and look at this at the end and figure it out. Bet you I have something else different to say on this one. All right. So, now we going to take a couple of pinches of salt and just add this to it. You know what I mean? This is going to enhance everything. And don't forget, once we put the beef broth in here with this concoction that I gave you guys in the recipe card, trust me. Look at that right there. Anybody got some steak? [Music] All right. So, if you look at it right here, this is about as far as you would like to go. I mean, it's up to you. You cooking your dish the way you want to do it. But I like it when they soft like this. I can move them around. If I want to take one of these and just take my spatula and it just break, but it's still kind of crisp. That's good enough for now. This tells me it's time to go ahead and, you know, bring my beef broth in. But look at those those mushrooms. Look at that right there. Oh, to be honest with you, I could have put more mushroom in here. All right, now let me go ahead and re-wh this to sort of like simmer, right? You can see it's starting back. This is good. Now, I want to cook this down just for about 3 to 5 minutes. You know, you can see it already has thickened up and it smells incredible. No longer do you guys got to go buy this, you know, in the store. This right here is going to make the rotation. So, now you can add it to your spaghetti, meatloaf, and all of that. AB got you. Okay. So, look, I got my little tester spoon. This is how I ensure that all my food tastes great, right? Take a look. Come on down here. First of all, I always check to see how does it coats. I know we put that minced uh garlic in here. Don't worry, it's going to go away. But you see that right there? I look at that and then I taste as I go, folks. I kind of like went 5 minutes. You remember these patties that some of y'all was like, "Ooh, they a little dark for me." Yeah. Okay. Let's just go ahead and get these in here like that. But y'all see where we going with it. And then tell me, why does my voice always change when we get down to the nittyritty? Now, I'm going to take one of my tablespoons. Look at this here. You guys see where we going with it? Now, I'm going to go ahead and stick a lid on here so we can cook this for about 5 minutes. And then we'll check to make sure that we got an internal temp of 165 on the uh patties and then we go from there. All right, folks. So, look, if you come in here, I done took enough pictures of this. I really don't need this knife. And I'm going to show you why. You got to have the mashed potatoes. I eat it with rice sometime, but mashed potatoes win by far. And then for you, those of you guys is on that new stuff, you know, we got a little bit of the asparagus, right? So, if I take this right here and I just go down here like that. Ooh, nice and slow. You see this right here? Oh, wait a minute. First of all, I got to get me a mushroom. Y'all let me know down in the comment section below. Do I got enough gravy? Do I need more gravy? You see that onion? Come on in here. Look at this real fast. Let me bring that over there and bring it close to y'all. You see that right there? And then if I turn it over here, you can just see super moist. Anyway, we not going to overt talk it. We f to go ahead and eat it. Cheers, y'all. [Music] Hold on. [Music] Now, I don't know. I don't know how I look. You know what I mean? I do watch the end of my videos or whatever, but uh hey, try this. This one right here is killing it. I know I make the gravy the way my grandma had taught me and all of that, but I just want to say if you want to get to something a little bit more authentic, but I promise you this has a bite of soul despite everything that you seen me put in there, please try this and let me know. Come on back. Let's talk about it. I I don't think this is going to be one of them videos where you come back and tell me this is what I would have done. You guys will just come back and pat me on the back. You know what I mean? Take it out to the world and feed everybody. Now, let me just say this. If you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and you know what to do. Tell everybody out there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. I don't know how to leave this video. I'm going to just leave this right here. Y'all hurry up and look, and I'm out. Peace. [Music] [Applause] [Music] Heat up here. [Music]