Salisbury Steak
A hearty dish featuring tender beef patties smothered in rich onion and mushroom gravy.
Ingredients
For the Steaks:
- 1 po ground beef (85% lean)
- ½ cup breadcrumbs
- 1 egg
- 1 small onion, finely chopped
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
For the Gravy
- 2 tbsp unsalted butter
- 1 medium onion, thinly sliced
- 1 cup sliced mushrooms
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Step 1: Prepare the SteaksIn a large mixing bowl, combine ground beef, breadcrumbs, egg, chopped onion, garlic powder, Worcestershire sauce, salt, and pepper.Mix gently with your hands until just combined. Overmixing can make the patties tough.Divide the mixture into four equal portions and shape them into oval patties.
- Step 2: Cook the SteaksHeat a large skillet over medium heat and lightly grease with oil or butter.Cook the patties for 3-4 minutes per side until browned. They don’t need to be fully cooked yet, as they’ll finish cooking in the gravy. Remove from the skillet and set aside.
- Step 3: Make the GravyIn the same skillet, melt the butter and sauté the sliced onion and mushrooms until softened, about 5 minutes.Sprinkle the flour over the vegetables and stir, cooking for 1 minute to remove the raw flour taste.Gradually pour in the beef broth while stirring to avoid lumps. Add Worcestershire sauce, Dijon mustard, salt, and pepper.
- Step 4: Simmer and ServeReturn the patties to the skillet, nestling them into the gravy. Reduce heat to low and simmer for 10-15 minutes until the gravy thickens and the steaks are cooked through.Serve hot, smothered in gravy, with your favorite sides.
Notes
- Use ground turkey or chicken for a lighter option.
- For a gluten-free version, use almond flour and gluten-free breadcrumbs.