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Salisbury Steak: The Ultimate Guide to Perfecting This Classic Dish

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Classic Salisbury steak with rich mushroom gravy, perfect over mashed potatoes, rice, or noodles.

Ingredients

Scale
  • 1.5 lbs Ground Beef (80/20 blend recommended)
  • 1 medium Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 cup Bread Crumbs (plain or Italian seasoned)
  • 1 large Egg, lightly beaten
  • 1/4 cup Milk
  • 2 tablespoons Worcestershire Sauce
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary, crushed
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Black Pepper
  • 1/2 teaspoon Salt (or to taste)
  • 2 tablespoons Olive Oil
  • 8 oz Cremini Mushrooms, sliced
  • 2 tablespoons Butter
  • 2 tablespoons All-Purpose Flour
  • 2 cups Beef Broth
  • 1/4 cup Red Wine (optional)
  • 1 tablespoon Worcestershire Sauce
  • 1/2 teaspoon Dried Thyme
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Salt (or to taste)
  • 1 tablespoon chopped fresh Parsley, for garnish (optional)

Instructions

  1. Prepare the Salisbury Steak Patties: In a large bowl, gently combine the ground beef, chopped onion, minced garlic, bread crumbs, egg, milk, Worcestershire sauce, Dijon mustard, dried thyme, dried rosemary, garlic powder, salt, and pepper. Be careful not to overmix.
  2. Divide the mixture into 4-6 equal portions and shape each portion into an oval patty, about 3/4 inch thick. Make sure the patties are uniform in thickness.
  3. Place the shaped patties on a plate or baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least 30 minutes.
  4. Cook the Salisbury Steak: Heat the olive oil in a large skillet over medium-high heat.
  5. Carefully place the chilled patties in the hot skillet. Don’t overcrowd the pan.
  6. Sear the patties for about 3-4 minutes per side, or until they are nicely browned.
  7. Reduce the heat to medium-low, cover the skillet, and continue cooking for another 5-7 minutes, or until the patties are cooked through (internal temperature should reach 160°F/71°C).
  8. Remove the cooked patties from the skillet and set them aside on a plate. Tent them with foil to keep them warm.
  9. Make the Mushroom Gravy: In the same skillet, melt the butter over medium heat.
  10. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, or until they are softened and browned.
  11. Sprinkle the flour over the mushrooms and cook for 1-2 minutes, stirring constantly.
  12. Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the skillet.
  13. If using, add the red wine, Worcestershire sauce, dried thyme, salt, and pepper to the gravy.
  14. Bring the gravy to a simmer and cook for about 5-7 minutes, or until it has thickened to your desired consistency.
  15. Return the cooked Salisbury steak patties to the skillet and nestle them into the gravy.
  16. Spoon the gravy over the patties and simmer for another 2-3 minutes, allowing the patties to warm through and absorb the flavors of the gravy.
  17. Remove the skillet from the heat and garnish with chopped fresh parsley, if desired.
  18. Serve over mashed potatoes, rice, or egg noodles.

Notes

  • Don’t overmix the ground beef mixture.
  • Chilling the patties before cooking is crucial.
  • Sear the patties over medium-high heat for good flavor.
  • Don’t overcrowd the pan.
  • Use a meat thermometer to ensure the patties are fully cooked.
  • Rest the cooked patties to retain their juices.
  • Scrape up the browned bits from the bottom of the skillet when making the gravy.
  • Adjust the seasoning to your liking.
  • For a richer gravy, add a splash of cream.
  • Make-Ahead: Patties can be prepped 24 hours in advance, gravy up to 3 days.
  • Storage: Leftovers can be stored in the refrigerator for up to 3 days.

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