Salisbury Steak
Savory seasoned beef patties smothered in a rich mushroom and onion gravy — a nostalgic American comfort classic.
Details
Ingredients
- 1 lb ground beef
- 1/3 cup breadcrumbs
- 1 egg
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper
- Gravy:
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 1 onion, sliced into rings
- 2 tbsp flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme
Instructions
- 1
Mix ground beef, breadcrumbs, egg, Worcestershire sauce, mustard, garlic powder, onion powder, salt, and pepper. Form into 4 oval patties.
- 2
Sear patties in a hot skillet for 3-4 minutes per side until browned. Remove and set aside.
- 3
Melt butter in the same skillet. Sauté mushrooms and onion for 5-6 minutes until golden.
- 4
Sprinkle flour over the vegetables and stir for 1 minute. Gradually whisk in beef broth and Worcestershire sauce.
- 5
Bring to a simmer, add thyme, and return patties to the skillet. Cover and cook for 12-15 minutes until patties are cooked through and the gravy has thickened.
- 6
Serve over mashed potatoes or egg noodles.
About This Recipe
A venerable American comfort classic, Salisbury Steak transcends its humble origins to deliver deeply satisfying flavors. Though often associated with mid-century TV dinners, its roots trace back to the late 19th century, popularized by Dr. James H. Salisbury as a health food to aid digestion – a far cry from its hearty modern interpretation. What makes this dish truly special is the synergy between the savory, seasoned beef patties and the luxuriantly rich mushroom and onion gravy. The key lies in not overworking the ground beef, ensuring tender, moist patties that are gently seared to develop a beautiful crust before simmering. The gravy, built on a classic roux, benefits immensely from the umami depth of sautéed mushrooms and caramelized onions, complemented by the tang of Worcestershire and a hint of fresh thyme. This layering of flavors creates a sauce that clings beautifully to the beef, turning a simple meal into an experience. While traditionally served with mashed potatoes or egg noodles to soak up every drop of that exquisite gravy, it pairs equally well with steamed green beans or glazed carrots for a complete, nostalgic meal.
Tips & Tricks
- • To ensure your Salisbury steak patties remain tender and moist, avoid overmixing the ground beef. Combine the ingredients just until incorporated, then gently form the patties to prevent a tough texture.
- • For an extra layer of richness and a deeper umami profile in your gravy, consider deglazing the pan with 1/4 cup of dry red wine (like a Merlot or Cabernet Sauvignon) after sautéing the mushrooms and onions, allowing it to reduce completely before adding the flour and beef broth.
- • Leftover Salisbury steak freezes exceptionally well. Store individual portions of patties and gravy in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the gravy is too thick.
- • Elevate the classic serving by presenting Salisbury steak over a bed of creamy polenta or wild rice pilaf instead of traditional mashed potatoes. A vibrant side salad with a vinaigrette dressing would also cut through the richness of the gravy beautifully.
Nutrition Facts
Per serving (approximate)