Description
Savory Salisbury Steak in rich mushroom gravy, great over mashed potatoes or noodles.
Ingredients
Scale
- 1.5 lbs Ground Beef (80/20 blend recommended)
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 large Egg, lightly beaten
- 1/2 cup Breadcrumbs (plain or Italian seasoned)
- 1/4 cup Milk
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Dijon Mustard
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Smoked Paprika
- Salt and Black Pepper to taste
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 2 cups Beef Broth
- 1 cup Sliced Mushrooms (cremini or button)
- 2 tablespoons All-Purpose Flour
- 1 tablespoon Tomato Paste
- 1 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
Instructions
- In a large bowl, gently combine the ground beef, chopped onion, minced garlic, beaten egg, breadcrumbs, milk, Worcestershire sauce, Dijon mustard, dried thyme, smoked paprika, salt, and pepper. Be careful not to overmix.
- Divide the mixture into 4 equal portions. Shape each portion into an oval patty, about 3/4 inch thick. Make sure the patties are uniform in thickness.
- Place the formed patties on a plate or baking sheet lined with parchment paper. Cover loosely with plastic wrap and refrigerate for at least 30 minutes.
- Heat the olive oil and butter in a large skillet over medium-high heat. The skillet should be large enough to accommodate all four patties without overcrowding.
- Carefully place the Salisbury steak patties in the skillet. Sear them for about 3-4 minutes per side, or until they are nicely browned.
- Remove the seared patties from the skillet and set them aside on a plate.
- In the same skillet (without cleaning it), add the sliced mushrooms. Cook them over medium heat for about 5-7 minutes, or until they are softened and have released their moisture.
- Add the chopped onion to the skillet with the mushrooms. Cook for another 3-5 minutes, or until the onion is softened and translucent.
- Sprinkle the all-purpose flour over the mushrooms and onions. Cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the skillet. Whisk continuously to prevent lumps from forming.
- Stir in the tomato paste, onion powder, and garlic powder. Bring the gravy to a simmer, then reduce the heat to low.
- Gently place the seared Salisbury steak patties back into the skillet with the gravy. Spoon some of the gravy over the patties to coat them.
- Cover the skillet and simmer for 15-20 minutes, or until the patties are cooked through and the gravy has thickened to your desired consistency. Check the internal temperature of the patties with a meat thermometer to ensure they are cooked to a safe temperature (160°F).
- Season the gravy with salt and pepper to taste.
- Serve the Salisbury steak hot, spooning plenty of the mushroom gravy over the patties.
- Garnish with fresh parsley, if desired.
Notes
- Don’t overmix the patties: Overmixing can result in tough patties.
- Uniform patties: Make sure the patties are uniform in thickness so they cook evenly.
- Searing is key: The searing process is crucial for developing a flavorful crust on the patties.
- Deglaze with wine (optional): Deglaze the pan with a splash of red wine after cooking the mushrooms and onions for an even deeper flavor.
- Richer gravy: Use bone broth instead of regular beef broth for a richer gravy.
- Spice it up: Add a pinch of red pepper flakes to the gravy for a little heat.
- Make ahead: The Salisbury steak can be made ahead of time and reheated. Store it in the refrigerator for up to 3 days.
- Freezing: Salisbury steak freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.
- Breadcrumb options: Panko breadcrumbs will give a crispier texture, while regular breadcrumbs will be softer. You can also use gluten-free breadcrumbs if needed.
- Mushroom variations: Feel free to experiment with different types of mushrooms, such as shiitake or oyster mushrooms.
- Onion variations: Shallots can be used in place of onions for a milder flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes