Salisbury Steak

 

Salisbury steak

Savor the deliciousness of Salisbury steak! Start with seasoned beef patties and rich mushroom gravy. But wait, I add a twist: Grate your onion for maximum flavor. Soak breadcrumbs in savory juices 

Unlock the secret to tender, mouthwatering steaks, wave goodbye to chunky onions, and embrace perfection.

Sear beef patties in a hot skillet for that golden crust, then let them soak up all that flavorful gravy! Never waste free flavor—that’s my motto!

Remember, great hamburger patties are just quality ground beef, salt, and pepper. Meanwhile, Salisbury Steak has those delightful meatball vibes with breadcrumbs and Worcestershire sauce.

How to make Salisbury Steak

Servings 5

Salisbury steak is a totally scrumptious way to transform the humble ground beef/mince into something amazing! The onion grating/soaking breadcrumbs will make your patties extra tasty and tender, and the Mushroom Gravy is made extra delicious by cooking the Salisbury Steaks IN the gravy.

Ingredients

Salisbury Steak

1/2 onion (white, brown, or yellow)

1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)

1 lb ground beef (mince)

1 garlic clove, minced

1 egg

2 tbsp ketchup

1 beef bouillon cube, crumbled

1/2 tsp Worcestershire sauce

3 tsp Dijon mustard OR 2 tsp dry mustard powder

Gravy

1 tbsp olive oil

2 garlic cloves, minced

1/2 onion, finely chopped

5 oz mushrooms, sliced

2 tbsp unsalted butter

3 tbsp flour (all-purpose)

2 cups beef broth/stock

1/2 cup of water

2 tsp Dijon mustard

2 tsp Worcestershire sauce

Salt and pepper

Instructions

Onion grating – Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.

Mix – Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit "pasty," which will ensure your patties hold together well.

Form patties – Divide into 5 and pat very firmly into oval patties around 3/4" thick.

Cooking and Gravy

Brown patties – Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be raw inside). Remove it onto a plate.

Cook aromatics – If the skillet is looking dry, add a touch more oil. Add chopped onion and garlic, and cook for 2 minutes until onions are a bit translucent.

Cook mushrooms – Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.

Make gravy roux – Turn the heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.

Gravy – Gradually add in beef broth, stirring as you go. Once mostly lump-free, whisk in the remaining Gravy ingredients.

Finish cooking steaks – Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until the gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more Beef broth.

Season the gravy – Remove the steaks onto a plate. Taste the gravy and adjust salt and pepper to taste. Since I am using a cast-iron skillet, it’s safe to throw it into the oven for the final step. You see, I love Swiss cheese melted over the Salisbury Steak, smothered in that mushroom gravy. So, I make sure there are mushrooms on top of the steak, then I place a slice or two of Swiss Cheese on top, then place the skillet into the oven at 400 degrees to melt that delicious cheese before serving it over mashed potatoes with a side order of either broccoli or French String Beans. Enjoy.  

Elizabeth Kilbride is a Writer and Editor with 40 years of experience in writing, 12 of which are in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

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