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Salisbury Steak

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Salisbury Steak is a classic comfort food made with seasoned ground beef patties served in a rich, savory mushroom and onion gravy. This easy-to-make dish is perfect for family dinners, delivering hearty and flavorful meat with a velvety gravy that pairs beautifully with mashed potatoes, rice, or noodles.

Ingredients

For the Salisbury Steaks:

  • 1 lb ground beef (85% lean is best)

  • ¼ cup breadcrumbs (preferably seasoned)

  • ¼ cup milk

  • ¼ small onion, finely chopped

  • 1 large egg

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • Salt and pepper, to taste

  • 2 tablespoons olive oil (for frying)

For the Gravy:

  • 1 tablespoon olive oil or butter

  • 1 small onion, thinly sliced

  • 8 oz mushrooms, sliced (cremini or white mushrooms work well)

  • 1 ½ cups beef broth

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon Dijon mustard (optional, for extra flavor)

  • 1 tablespoon all-purpose flour (for thickening)

  • Salt and pepper, to taste

Instructions

  • Preparing the Salisbury Steaks:

    • In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined (do not overwork the mixture).

    • Divide the mixture into 4 equal portions and shape them into oval or round patties, about ½ inch thick.

    • Heat olive oil in a large skillet over medium-high heat. Add the patties and cook for 3-4 minutes per side until browned and cooked through (internal temperature should reach 160°F/71°C). Remove the patties from the skillet and set aside.

  • Making the Gravy:

    • In the same skillet, add a bit more olive oil or butter if necessary. Add the thinly sliced onions and cook for 2-3 minutes until softened.

    • Add the sliced mushrooms and cook for an additional 5-7 minutes until the mushrooms release their liquid and become tender.

    • Sprinkle the flour over the onions and mushrooms, stirring constantly for 1-2 minutes to cook the flour.

    • Gradually stir in the beef broth, Worcestershire sauce, and Dijon mustard (if using). Bring to a simmer and cook for 3-4 minutes until the gravy thickens. Season with salt and pepper to taste.

  • Bringing It All Together:

    • Return the cooked Salisbury steaks to the skillet. Spoon some of the gravy over the patties and let them simmer in the gravy for 5-7 minutes, allowing the flavors to meld and the patties to absorb the sauce.

  • Serving:

    • Serve the Salisbury steaks over mashed potatoes, rice, or buttered noodles. Spoon the mushroom and onion gravy over the top. A side of green vegetables, like steamed broccoli or green beans, makes for a complete meal.

Notes

Storage: Leftover Salisbury Steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth if necessary.Freezing: Freeze the cooked Salisbury steaks and gravy in a freezer-safe container for up to 3 months. Thaw overnight and reheat on the stove or in the microwave.Customizations: You can substitute turkey or chicken for the beef for a leaner version of Salisbury steak. If you prefer no mushrooms, just make a simple brown gravy using beef broth and flour.

Find it online: https://cookibly.com/salisbury-steak/