For the Salisbury Steak Meatballs
- 2 lbs lean ground beef
- 1/3 cup onions, chopped
- 1 egg
- 1/2 cup bread crumbs
- 2 Tbsp Worcestershire sauce
- 1 tsp parsley
- 1 tsp pepper
- 1/2 tsp crushed red peppers
- 1 Tbsp butter
For the Mushroom Gravy
- 4 cups beef broth
- 3 Tbsp all purpose flour
- 2 cups onions, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 Tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 oz package egg noodles
- 1 tsp corn starch
- 1/8 cup water
- 2 Tbsp butter
How to Make It
- In a medium mixing bowl, mix ground beef, onions, egg, bread crumbs, Worcestershire sauce, parsley, crushed red peppers and pepper together. Make small size meatballs (should get about 24).
- Add butter to cast iron pan, or large frying pan, and after butter melts, add meatballs.
- Heat over medium heat, turning until all sides are pan seared. Once cooked, remove from pan, place on a plate.
- Drain any excess grease, if needed.
- Sauté onions and garlic for 3-4 minutes scraping pan drippings.
- Add mushrooms and continue cooking for 2 minutes.
- Sprinkle flour over mushrooms and onions. Stir, cook for another 2 minutes.
- Pour beef broth, Worcestershire sauce, salt and pepper into pan. Stir for a few minutes and place meatballs back into the pan. Stir.
- Cover pan, cook for about 30 minutes, stirring occasionally. The gravy will also thicken up as it cools. And if the gravy seems to thin mix 1 tsp corn starch with 1/8 cup water, then add to pan, stir and let simmer for a few more minutes.
- In a large saucepan, cook egg noodles according to package directions. Rinse and set aside.
- Once noodles are cooked and meatballs are done, mix together and enjoy!
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