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Salisbury Mushroom Steak with Gravy and Creamy Horseradish and Sautéed Spinach

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5



  • ¼ onion
  • 2 cloves garlic
  • 1 carrot
  • 8 ounces button mushrooms
  • 4 tablespoons olive oil divided
  • 1 pound ground beef
  • 1 egg
  • 1 tablespoons dried oregano
  • ½ teaspoon coarse salt
  • ¼ teaspoon black pepper


  • 1 tablespoon olive oil
  • ¼ onion
  • 2 teaspoons mustard seeds
  • 1 tablespoon fresh oregano leaves
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon black pepper


  • 2 cups spinach
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon butter
  • salt to taste
  • 2 tablespoons horseradish
  • 1 tablespoon plain Greek yogurt
  • ¼ bunch fresh chives


  1. Dice the onion, carrot, and mushrooms. Mince the garlic.
  2. Heat half of the olive oil in a sauté pan over medium-high heat. Add the onion and garlic to the pan and stir. Allow it to cook 1 minute. Add the carrot and cook 3-4 minutes, or until the carrot has softened a little. Add the mushrooms and cook another 3-4 minutes, stirring well to combine. Turn off the heat.
  3. Put the ground beef into a clean bowl and add the sautéed vegetables to the beef. Add the egg, oregano, salt, and black pepper to the beef mixture and mix well to evenly distribute everything throughout.
  4. Cover the meat mixture with plastic wrap and refrigerate it for at least 15 minutes.
  5. On a clean cutting board, slice the onion and then into ½ inch pieces. Wash the fresh oregano and remove any tough stems from the leaves.
  6. Pour the olive oil into a sauté pan and heat it over medium-high. Add the onion to the pan and cook 1 minute. Add the mustard seed and cook them another 1-2 minutes. Add the oregano leaves and stir. Sprinkle the flour over the pan and stir so the flour absorbs the oil.
  7. Pour the broth into the pan and stir well to combine. Add the Worcestershire sauce and pepper to the pan and stir again and bring it to a simmer. Allow the sauce to cook 8-10 minutes or until it’s thickened a bit. Turn off the heat.
  8. Pour the sauce through a strainer to remove any large pieces. Cover and set the sauce aside.
  9. Remove the beef mixture from the refrigerator and form it into 5 meat patties.
  10. Heat the other half of the olive oil for the steaks in a clean sauté pan over medium-high heat. Add the patties in a single layer to the hot pan. Cook the meat 3-5 minutes on each side, or until browned and cooked through. Transfer the cooked patties to a plate before cooking the rest. Cover them to keep them warm while they rest.
  11. In the same sauté pan used for the steaks, deglaze the pan with the balsamic vinegar for the spinach. Add the spinach to the pan and stir well. Add the butter to the pan and let it melt as the spinach wilts. Taste and season with salt as needed and turn off the heat.
  12. In a small bowl mix the horseradish and yogurt together. Chop the chives.
  13. Layer the plate with the spinach first, Salisbury steak, brown sauce, and with a spoonful of the creamy horseradish. Finish it off with fresh chives.