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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, air fryer salisbury steak with mushroom and onion gravy. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can cook air fryer salisbury steak with mushroom and onion gravy using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Air Fryer Salisbury Steak with Mushroom and Onion Gravy:
  1. Get 1 pound ground beef
  2. Get 1/4 cup breadcrumbs
  3. Take 1 large egg
  4. Prepare 2 teaspoons Worcestershire sauce
  5. Make ready 1 teaspoon onion powder
  6. Get 1/2 teaspoon garlic salt
  7. Get 1/2 teaspoon mustard powder
  8. Make ready 1/4 teaspoon kosher salt
  9. Make ready to taste lots fresh ground black pepper, or
  10. Take 1 tablespoon cooking oil, for searing beef patties
  11. Get For the Mushroom Gravy
  12. Take 3 tablespoons butter
  13. Take 8 ounces mushrooms, sliced
  14. Prepare 1 medium onion, sliced
  15. Prepare 2 cloves garlic, minced
  16. Get 1/4-1/2 cup flour, depending on how thick you like your gravy
  17. Prepare 3 cups broth (beef, chicken or vegetable)
  18. Get to taste black pepper
Instructions to make Air Fryer Salisbury Steak with Mushroom and Onion Gravy:
  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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