Salisbury Steak
User Reviews
5
Salisbury Steak
Description
The Salisbury Steak recipe starts with mixing ground beef with panko breadcrumbs, egg, tomato paste, mustard, and Worcestershire sauce, seasoned with spices like onion and garlic powder. The mixture is shaped into patties and seared in olive oil until well browned. The pan is then used to create a gravy by cooking onions and mushrooms in butter, adding flour for thickening, and incorporating beef broth, tomato paste, and Worcestershire sauce for depth of flavor. The result is tender patties with a deeply savory, mushroom-onion gravy that complements mashed potatoes well.
The gravy texture is smooth and rich, made by gradually blending flour and broth in the pan with the fond left from searing the steaks. The recipe’s combination of tomato paste, mustard, and brown sugar in the patties contributes to a balanced, savory flavor with mild sweetness and acidity.
This meal is suited to a comforting dinner when served with mashed potatoes to soak up the generous amount of gravy. The recipe notes indicate that leftover Salisbury Steak freezes well, and the gravy quantity can be adjusted by reducing the broth if less sauce is desired.
Ingredients
For the Steaks
- 1 lb ground beef
- ⅓ cup panko breadcrumbs plain
- 1 egg large
- 2 Tablespoons tomato paste
- 2 Tablespoons mustard coarse stone ground
- 2 Tablespoons Worcestershire sauce (may substitute coconut aminos)
- 1 Tablespoon light brown sugar firmly packed (may substitute coconut sugar)
- 1 teaspoon apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper ground
For Cooking
- 1 Tablespoon olive oil
Gravy
- 2 Tablespoons butter unsalted
- 1 cup yellow onion 1 medium yellow onion, finely chopped
- 1 ½ cups mushroom optional, I use baby bella, sliced
- 2 Tablespoons all-purpose flour
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon tomato paste
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 cups beef broth see note
Instructions
For the Steaks
- In a large mixing bowl, combine all ingredients from the “Steaks” section and use your hands to mix all the ingredients together until well-combined – don’t over-mix or turn the meat into paste.
- Form the mixture into four steaks/oblong patties about ½” thick (I often make a small indent in the center to help the centers cook evenly). Set aside.
- Add oil to a large skillet over medium-high heat.
- Once oil is shimmering, sear the steaks in the pan, cooking until well- browned on each side. Remove to a plate and rest while you prepare the gravy. Reduce pan heat to medium (do not clean it out, immediately start making your gravy).
Gravy
- Add butter to the skillet and scrape the pan as it melts.
- Once melted, add onion and cook until softened.
- Add mushrooms and cook until golden.
- Sprinkle pan with flour and cook, stirring, until flour is completely absorbed, then cook another 30 seconds (to lightly toast the flour).
- Add tomato paste, worcestershire sauce, salt, pepper, onion powder and garlic powder and stir well, cooking at least 1 minute until tomato paste loses its bright red color.
- While stirring, slowly drizzle in beef broth until ingredients are combined (make sure to scrape the bottom of the pan!).
- Return salisbury steaks to the pan and nestle into the gravy. Allow to cook until steaks are cooked through (no longer pink in the middle/160F) and gravy is thickened.
Notes
- Use 2 cups of beef broth for a large amount of gravy; reduce by ½ cup if preferred.
- The dish freezes well; store airtight in the freezer for up to 3 months and thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 495kcal | 25% |
| Carbohydrates | 22g | 7% |
| Protein | 26g | 52% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 136mg | 45% |
| Sodium | 1852mg | 77% |
| Potassium | 875mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 91mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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