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Alright, don’t linger, let’s practice this air fryer salisbury steak with mushroom and onion gravy menu with 18 components which are undoubtedly easy to receive, and we have to process them at the very least through 9 measures. You should expend a while on this, so the resulting food could be perfect.

Composition of Air Fryer Salisbury Steak with Mushroom and Onion Gravy:

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

Air Fryer Salisbury Steak with Mushroom and Onion Gravy making process:

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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