Salisbury Steak

Salisbury Steak is a quintessential American comfort food staple, featuring tender, seasoned ground beef patties simmered in a rich, savory onion and mushroom brown gravy.

Ingredients

For the Beef Patties:

• 1.5 lbs ground beef (80/20 lean-to-fat ratio works best for juiciness)
• ½ cup breadcrumbs (plain or panko)
• 1 large egg
• 1 tbsp Worcestershire sauce
• 1 tbsp ketchup or tomato paste (for underlying depth and umami)
• 1 tsp Dijon mustard or yellow mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt and ½ tsp black pepper

For the Rich Onion-Mushroom Gravy:

• 2 tbsp butter + 1 tbsp olive oil
• 1 large yellow onion, thinly sliced into half-moons
• 8 oz cremini or button mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour (for thickening the roux)
• 2 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Better Than Bouillon beef base (optional, for maximum gravy flavor)
• Salt and freshly cracked black pepper to taste

Step-by-Step Instructions

1. Form the Patties

1. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, ketchup, mustard, garlic powder, onion powder, salt, and pepper.
2. Gently mix the ingredients using your hands until just combined. (Avoid over-mixing, which can make the meat dense and tough).
3. Divide the mixture into 4 to 6 equal portions and shape them into oval, steak-like patties about ¾-inch thick.

2. Sear the “Steaks”

1. Heat 1 tablespoon of olive oil in a large skillet (preferably cast iron or a heavy stainless steel pan) over medium-high heat.
2. Add the patties in a single layer and sear for 3 to 4 minutes per side until a deep golden-brown crust forms on both sides. (They do not need to be fully cooked through at this stage).
3. Transfer the seared patties to a plate and set aside, leaving the flavorful drippings behind in the pan.

3. Build the Gravy

1. Melt the butter in the same skillet over medium heat.
2. Add the sliced onions and mushrooms. Sauté for 6 to 8 minutes, stirring occasionally, until the veggies are soft, tender, and deeply caramelized. Stir in the minced garlic for 1 minute until fragrant.
3. Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour taste.
4. Slowly pour in the beef broth while whisking constantly to prevent lumps. Whisk in the Worcestershire sauce, beef base (if using), and a pinch of black pepper. Bring to a gentle boil until the gravy starts to thicken.

4. Simmer to Perfection

1. Nestled the seared beef patties back into the pan, spooning the thick gravy and sautéed mushrooms and onions over the top.
2. Reduce the heat to low, cover the skillet with a lid, and let it simmer gently for 10 to 12 minutes until the patties are cooked through (reaching an internal temperature of 160°F) and completely tender.

Classic Serving Suggestions

• Mashed Potatoes: The traditional bed for Salisbury steak, perfect for soaking up the extra pan gravy.
• Egg Noodles or Rice: Excellent alternatives for serving underneath the patties.
• Vegetable Sides: Pairs wonderfully with buttered green peas, roasted green beans, or steamed glazed carrots.