Homemade Salisbury Steak Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
8
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Course
Main Course
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Cuisine
American
Homemade Salisbury Steak Recipe
Description
This Salisbury Steak recipe blends ground beef and pork with diced onion, minced garlic, breadcrumbs, eggs, Worcestershire sauce, and seasoning, formed into large patties. The patties are pan-fried until browned and nearly cooked through, then set aside while mushrooms are cooked in the same pan to develop deep color. Garlic and butter are added to the mushrooms briefly to enhance aroma.
A brown gravy is created by incorporating flour and beef stock to the pan, combining with the cooked patties. The sauce thickens and coats the meat, adding moisture and flavor. Parsley garnish adds a fresh note to the hearty dish.
Serve this Salisbury Steak with mashed potatoes, steamed vegetables, or over egg noodles for a complete meal. It can be enjoyed fresh or kept warm on low heat for a short time before serving.
The patties can be cooked in batches if needed to avoid crowding the pan. The recipe also offers storage instructions: refrigerate leftovers up to 4 days or freeze up to 3 months, thaw before reheating. The sauce can be stored separately and loosened with stock when reheating if desired.
Ingredients
- 2 pounds ground beef 85/15
- ½ pound ground pork
- 1 yellow onion peeled, small diced
- 4 garlic finely minced
- 2 egg large
- 1 egg yolk
- 1 cup breadcrumbs
- 2 teaspoons Worcestershire sauce
- ¼ cup neutral cooking oil generic cooking oil
- 4 cups button mushrooms sliced
- 2 tablespoons butter unsalted
- ¼ cup all-purpose flour
- 4 cups beef stock
- salt to taste
- black pepper to taste
- parsley finely minced, fresh, for garnish
Instructions
- Add the beef, pork, onions, 2 finely minced garlic cloves, eggs, breadcrumbs, Worcestershire, salt, and pepper to a large bowl and mix thoroughly.
- Form 7-8 large beef patties and place on a platter, and set aside.
- Add the oil to a very large frying pan or rondeau pot over medium to medium-high heat.
- Once the oil is lightly smoking, which takes about 3-4 minutes, add in the beef patties and cook for 4 to 5 minutes per side or until well browned on each side and just about cooked through. You may need to cook the patties in batches depending on the size of your pot.
- Remove the hamburger patties and set them on a platter.
- Add the mushrooms to the pan with rendered fat and turn the heat up to high. Cook for 10 to 12 minutes, stirring occasionally until the mushrooms are very browned.
- Move the mushrooms to one side of the pan, and on the other side add in the remaining 2 finely minced garlic cloves and butter and cook for 30 to 45 seconds or until you smell the garlic.
- Mix everything together in the pan, then sprinkle in the flour and stir until completely combined and mixed in.
- Pour in the beef stock and cook for 10 minutes. The sauce will be thick and slightly reduced.
- Season the sauce with salt and pepper, and then add the precooked beef patties to reheat for about 1 to 2 minutes.
- Garnish with chopped parsley and serve.
Notes
- For best results, cook patties in batches to avoid overcrowding the pan and ensure even browning.
- This dish can be made ahead by keeping cooked steaks in sauce over low heat for up to 20 minutes before serving.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months; thaw in the fridge before reheating.
- Reheat patties and sauce together on low heat or in the microwave; add chicken stock to thin the sauce if necessary.
- Use all beef or a beef-pork blend as preferred; assorted wild mushrooms can be substituted.
- If a thicker sauce is preferred, incorporate a small amount of roux during gravy preparation.
User Reviews
Overall Rating
5
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