Salisbury Steak
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 people
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Calories
444 kcal
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Course
Main Course
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Cuisine
American
Salisbury Steak
Description
The recipe starts by softly sautéing onions and garlic in olive oil, which are then mixed into a panade made from egg, milk, mustard, ketchup, Worcestershire sauce, oregano, salt, pepper, and breadcrumbs. This panade binds and flavors the ground beef, resulting in moist, tender Salisbury steaks. The mixture is formed into four oval patties and refrigerated briefly to firm up.
Steaks are seared quickly in olive oil to brown the exterior but remain undercooked inside, as they will finish cooking in the gravy. The gravy is prepared in the same pan by cooking diced onions and sliced mushrooms in butter, then thickening with flour. Beef broth, bouillon cube, onion powder, garlic powder, Worcestershire sauce, and water mixed with cornstarch are added to make a smooth, flavorful sauce.
Steaks return to the pan and simmer covered for 10-15 minutes, allowing flavors to meld and the meat to cook through fully. The dish results in juicy meat patties with a smooth, savory mushroom gravy, making a comforting entree traditionally served with mashed potatoes or vegetables.
The method uses a panade to improve texture and juiciness while the quick sear ensures a caramelized crust. The gravy uses a roux-based thickener and seasonings for richness without lumps.
Ingredients
Salisbury Steak
- 3 tablespoons olive oil separated
- ½ cup yellow onion minced
- 2 garlic minced, cloves
- 1 egg whisked, large
- ¼ cup milk
- 1 teaspoon yellow mustard
- 1 teaspoon ketchup
- 1 teaspoon Worcestershire sauce
- ½ teaspoon oregano dried
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup breadcrumbs can sub Panko, Italian style
- 1 lb. ground beef 80% lean
Gravy
- 1 tablespoon olive oil
- ½ cup onion finely diced
- 1 tablespoon butter unsalted
- 8 oz. white button mushrooms sliced
- 2 ½ cups beef broth
- 1 beef bouillon cube
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce
- 1/4 cup water cold water + 3 tablespoons cornstarch
- 1/4 cup corn starch cold water + 3 tablespoons cornstarch
Instructions
Form and Sear the 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, oregano, salt, and 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. Refrigerate them for 15 minutes to ensure they stay together.
- 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 the Gravy
- Heat 1 tablespoon olive oil in the same skillet over medium heat. Sauté onions for about 5 minutes. Add 1 tablespoon of butter along with the mushrooms and cook until golden, about 5 more minutes.
- Add the beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce.
- Bring the gravy to a boil. Combine 3 tablespoons cornstarch + ¼ cup COLD water. Slowly whisk in the cornstarch mixture until desired level of thickness is obtained, you may not need to add it all. Decrease heat to medium.
Add the Steaks
- Add the Salisbury Steak back and spoon the gravy on top. Cover and cook for about 10-15 minutes. Remove from heat, it’s done when the internal temperature reaches 160° F.
- Serve with mashed potatoes and roasted green beans!
Notes
- For thicker gravy, use a roux made from butter and flour instead of a cornstarch slurry.
- Prepare all ingredients beforehand to streamline cooking.
- Use a large spatula to support patties fully during flipping to prevent them from breaking.
- Sear two patties at a time over medium-high heat to ensure even browning.
- Omit onions or mushrooms in the gravy if preferred without affecting the core recipe.
- This recipe is featured in The Cozy Cookbook, page 71.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 22g | 7% |
| Protein | 32g | 64% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 1442mg | 60% |
| Potassium | 834mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 93mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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