Salisbury steak is a classic American dish that is a combination of ground beef, breadcrumbs, and various seasonings. It is typically served with mushroom gravy, which adds a rich, savory flavor to the dish. The origins of Salisbury steak can be traced back to the late 1800s when it was created by Dr. J.H. Salisbury, a physician who believed that a diet consisting mainly of meat was the key to good health.
I had always heard of Salisbury steak but had never actually tried it before. So, one day I decided to give it a go and make it for dinner. I had some ground beef in the fridge and some mushrooms that needed to be used up, so it seemed like the perfect opportunity.
I'll admit, I was a bit nervous about making it since I had never done so before. But I gathered my ingredients, followed the recipe, and hoped for the best. The aroma of the sizzling patties and mushrooms filled my kitchen, making my mouth water.
When I finally sat down to eat, I took my first bite and was blown away by how delicious it was! The meat was juicy and full of flavor, and the mushroom gravy was the perfect complement. It was such a satisfying and comforting meal that I knew I would be making it again and again.
From that day on, Salisbury Steak became a regular on my dinner rotation. I loved experimenting with different variations and adding my own twist to the recipe. It's now one of my go-to meals when I want something hearty and delicious.
Ingredients:
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- 1 egg
- ¼ cup finely chopped onion
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 2 tablespoons flour
- 1 cup beef broth
- ½ cup heavy cream
How to Make Salisbury Steak:
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, Worcestershire sauce, garlic powder, salt, and pepper. Mix well.
Shape the mixture into four oval-shaped patties, about ½ inch thick.]
How to Reheat Salisbury Steak:
To reheat the Salisbury steak, place it in a microwave-safe dish and heat it in the microwave for 1-2 minutes, or until heated through. You can also reheat it in the oven at 350 degrees F for about 10-15 minutes.
Tips to Make Salisbury Steak More Delicious:
- Use a combination of beef and pork for added flavor and texture.
- Add a splash of red wine to the mushroom gravy for extra depth of flavor.
- Serve the Salisbury steak with mashed potatoes and green beans for a classic comfort food meal.
FAQs:
Can I make Salisbury steak ahead of time?
Yes, you can make the patties ahead of time and store them in the refrigerator until you're ready to cook them.
Can I use a different type of mushroom in the gravy?
Yes, you can use any type of mushroom you prefer, such as cremini or shiitake.
Can I freeze Salisbury steak?
While it is possible to freeze Salisbury steak, the texture, and flavor may be affected when it's thawed and reheated. If you do choose to freeze it, make sure to wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. Thaw it in the refrigerator before reheating.
Conclusion
Salisbury steak with mushroom gravy is a delicious and comforting meal that is easy to make at home. With just a few simple ingredients and some basic cooking skills, you can create a restaurant-quality dish that will please your taste buds and satisfy your hunger.
Salisbury Steak
Ingredients
Salisbury Steak
- 3 tablespoons olive oil
- ½ cup yellow onion
- 2 garlic cloves
- 1 large egg
- ¼ cup milk
- 1 teaspoon yellow mustard
- 1 teaspoon ketchup
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ cup Italian breadcrumbs, can sub Panko
- 1 lb. ground beef
Gravy
- 1 tablespoon olive oil
- ½ cup onion
- 1 tablespoon unsalted butter
- 8 oz. white button mushrooms
- 2 ½ cups beef broth
- 1 beef bouillon cube
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ¼ cup cold water + 3 tablespoons cornstarch
Instructions
- PRO TIP: To help the Salisbury steak together, refrigerate them for 15 minutes after you've formed them.
Form Steaks
- Heat 1 Tablespoon olive oil over medium heat. Sauté the onions and garlic for 5 minutes. Remove and let cool. This is optional but it makes them more subtle in texture and flavor which is ideal in Salisbury steak, especially for picky eaters.
- Whisk together the egg, milk, mustard, ketchup, Worcestershire sauce, ½ teaspoon oregano, 1 teaspoon salt, and ¼ teaspoon pepper. Add the breadcrumbs and stir to form a paste. Stir in the cooked onions/garlic. This is called a panade, it makes the Salisbury steak juicy and flavorful.
- Add the ground beef and panade to a large bowl. Use your hands to mix until just combined, don’t overmix or the meat will become tough.
- Form into 4 oval steaks.
Brown Steaks in Skillet
- Heat 2 Tablespoons olive oil in a large skillet over medium-high heat. Brown 2 steaks at a time on each side for 1 minute, remove and set aside. Middle will be uncooked.
Prepare Gravy
- Heat 1 TBS olive oil over medium heat. Sauté onions for about 5 minutes. Add 1 TBS of butter along with the mushrooms and cook until golden, about 5 more minutes.
- Add the beef broth, beef bouillon, 1 teaspoon onion powder, ½ teaspoon garlic powder, and Worcestershire sauce.
- Bring the gravy to a boil. Combine 3 TBS cornstarch + ¼ cup COLD water. Slowly whisk in the cornstarch mixture until desired level of thickness is obtained. Whisk continuously as you add it, you may not need to add it all. Decrease heat to medium.
Finish the Meal
- Add the Salisbury Steak back to the pot. Cover and cook for about 10-15 minutes. Remove from heat, it’s done when the internal temperature reaches 160 degrees.
- Serve with mashed potatoes.
Notes
Pro Tips:
- Set out all ingredients before you start, it really helps the recipe move along quickly and easily.
- Use a spatula large enough to hold entire meat patty so that it’s fully supported when being handled.
- Sear 2 patties at a time so that you can easily flip them in the pan.
- Onions and/or Mushrooms can be eliminated from the gravy if preferred.
- This recipe is in The PoRecipes.Com book on page 71!
- Melt 2 Tablespoons of butter in the pan after you soften the onions/mushrooms.
- Whisk in 2 Tablespoons of flour. Continue whisking for 1 minute to cook off the raw flour taste.
- Slowly add the beef broth, whisking continuously as you do so.
- Add the seasonings, bring to a boil, and reduce to a simmer. Add the Steaks back to the pan. Cover and cook for 10-15 minutes.
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