Beef or Lamb, Elaine Walker, Pork, Slow Cooker or Instant Pot

Salisbury Steak with Onion and Mushroom Gravy

¼ cup bread crumbs
¼ cup finely diced onion
1 egg
1 teaspoon dried parsley
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 pound ground beef
½ pound lean ground pork
2 tablespoons olive oil
1 large onion, thinly sliced
4 ounces (1/2 of an 8 ounce package) sliced cremini mushrooms (or baby bella, white or button mushrooms)
¼ cup dry red wine
2 cups beef broth (Kitchen Basics brand if you can find it)
1 tablespoon tomato paste
2 tablespoons cornstarch
3 tablespoons water

  1. Combine bread crumbs, diced onion, egg, parsley, Worcestershire sauce, and garlic in a large bowl. Stir well and add beef and pork. Mix gently and form 8 equal-size patties. Place patties on a plate, cover with plastic wrap, and refrigerate 1 hour or more.
  2. Add oil to a large skillet and turn heat to medium high. Brown patties in batches, removing to a plate when done. Add sliced onion and saute until brown, about 2 minutes. Add mushrooms and cook 2 minutes more.
  3. Transfer onion and mushrooms to the Instant Pot. Add wine, broth, tomato paste; stir well. Add cooked patties to the pot and turn to coat.
  4. Close and lock the lid. Use Manual setting and cook at high pressure for 15 minutes.
  5. Release pressure using the natural-release method according to manufacturer’s instructions (usually 10 minutes). Unlock and remove the lid.
  6. In a small bowl, whisk together cornstarch and water. Add mixture to the pot slowly, stirring constantly. Select Saute function; cook until thickened, about 5 minutes. The gravy will be fairly thin. Add an additional 1 tablespoon corn starch for a thicker gravy.