Simple Way to Make Jamie Oliver Air Fryer Salisbury Steak with Mushroom and Onion Gravy

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

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To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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. Make ready 1 pound ground beef
2. Get 1/4 cup breadcrumbs
3. Prepare 1 large egg
4. Make ready 2 teaspoons Worcestershire sauce
5. Get 1 teaspoon onion powder
6. Get 1/2 teaspoon garlic salt
7. Get 1/2 teaspoon mustard powder
8. Get 1/4 teaspoon kosher salt
9. Get to taste lots fresh ground black pepper, or
10. Get 1 tablespoon cooking oil, for searing beef patties
11. Make ready For the Mushroom Gravy
12. Make ready 3 tablespoons butter
13. Make ready 8 ounces mushrooms, sliced
14. Get 1 medium onion, sliced
15. Make ready 2 cloves garlic, minced
16. Take 1/4-1/2 cup flour, depending on how thick you like your gravy
17. Take 3 cups broth (beef, chicken or vegetable)
18. Get to taste black pepper

Steps 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.
9. 9. 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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