Easy Salisbury Steak
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 servings (1 patty each)
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Calories
534 kcal
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Course
Main Course
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Cuisine
American
Easy Salisbury Steak
Description
The patties are made by combining ground beef, milk-soaked breadcrumbs, salt, and pepper, shaped and chilled before cooking. Seared in butter, the steaks develop a browned crust. The same skillet is used to soften onions and mushrooms, then tomato paste, flour, and herbs are added to build a flavorful base.
After stirring in beef broth and red wine, the reserved steaks return to simmer gently, allowing the gravy to thicken and the patties to cook through. Thyme adds an herbaceous note. This method creates a sauce that clings well to the meat with classic, rich flavors.
Served warm, Salisbury steak pairs well with mashed potatoes or buttered noodles to balance the savory gravy. Mushrooms add an earthy depth, while the red wine contributes complexity.
Variations include using different mushroom types or broth substitutes. Leftovers can be refrigerated for up to four days, making this recipe practical for multiple meals.
Ingredients
- 1/2 cup milk
- 1/2 cup bread crumbs (see note 1)
- 1 pound ground beef
- salt freshly ground
- black pepper freshly ground
- 4 tablespoons butter divided
- 1 medium onion halved and thinly sliced
- 1 pound mushrooms thinly sliced (see note 2)
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon thyme minced, plus more for garnish (optional, fresh
- 1 3/4 cups beef broth (see note 3)
- 1/4 cup red wine (see note 4)
Instructions
- Line a plate with parchment or wax paper. In a large bowl, whisk together milk and bread crumbs. Add beef and salt and pepper to taste (I like 1 teaspoon salt and 1/4 teaspoon pepper) and knead until combined.
- Using wet hands, shape the mixture into four 1/2-inch thick oval patties and transfer to lined plate. Chill at least 30 minutes or up to 4 hours.
- In a large skillet over medium-high heat, melt 1 tablespoon butter until foaming. Add patties and cook until well browned, about 5 minutes per side. Transfer to a plate and reserve fat in skillet.
- To the skillet, add onion and remaining 3 tablespoons butter and cook until softened, about 5 minutes. Add mushrooms, thyme, and 1/2 teaspoon salt and cook until the liquid has evaporated, about 5 to 7 minutes.
- Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in beef broth and red wine, and bring to a simmer.
- Return patties to the skillet and cover. Simmer over medium-low heat until cooked through, about 12 to 15 minutes. Season the sauce to taste with salt and pepper (personally I don't think it needs more at this point). Garnish with fresh thyme if desired.
Notes
- Use homemade or plain store-bought bread crumbs soaked in milk for the patties.
- White button mushrooms work well; you can substitute baby portobellos or wild mushrooms.
- Beef broth concentrates like "Better than Bouillon" provide rich flavor but chicken broth can be used alternatively.
- Choose an unfussy red wine such as cabernet, merlot, or pinot noir for the sauce.
- Leftovers keep covered in the refrigerator up to 4 days for reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1 patty each)
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Serving | 1 patty with gravy | |
| Calories | 534kcal | 27% |
| Carbohydrates | 22g | 7% |
| Protein | 28g | 56% |
| Fat | 36g | 55% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 114mg | 38% |
| Sodium | 718mg | 30% |
| Potassium | 890mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 484IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 99mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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