Salisbury Steak – Salisbury Steak is a dish that harbors a special place, in the hearts and memories of many. This recipe for Salisbury Steak grabs the spirit of this American entrée complemented by a rich and satisfying mushroom gravy. It serves as a course combining lean ground beef, breadcrumbs, a mixture of spices, and a pleasing mushroom sauce. The result is a deeply gratifying dish.
I can still vividly recall the first time I attempted this recipe on a chilly evening. Longing for something comforting I fondly remembered my mother’s Salisbury steak. Following her recipe while adding my personal touches proved to be a triumph! My husband couldn’t stop praising its resemblance to my mom’s cooking. Even my child finished their plate in record time – which is quite rare!
What makes this Salisbury Steak truly delightful?
What truly sets it apart is the mushroom gravy – a flavorful creation that blankets the steak elevating its taste to new heights. It promises to be a wholehearted meal, for those evenings when you crave a scrumptious feast but don’t desire to spend hours in the kitchen.
What You Need To Make This Salisbury Steak Recipe?
Lean Ground Beef: For the best results, it’s important to choose lean meat when making this recipe. This will help the steak hold together nicely and prevent it from becoming greasy. If you can’t find lean beef you can consider removing any fat while cooking.
Panko Breadcrumbs: To give the steak a fluffier texture opt for panko breadcrumbs instead of traditional ones. This will result in a tender mouthfeel that’s truly delightful.
Italian Seasoning: For a touch of flavor use a seasoning blend. If you don’t have it on hand you can quickly substitute it with a mixture of dried basil oregano and rosemary.
Dijon Mustard: Dijon mustard adds a tangy twist to elevate the taste of the steak. Its contrasting flavors wonderfully complement the sweetness of ketchup and the savory notes of Worcestershire sauce.
Garlic: When it comes to garlic it’s recommended to use freshly minced garlic for its aromatic punch. Be sure to finely mince it so that its flavor spreads evenly throughout the dish.
Extra Virgin Olive Oil: Extra virgin olive oil is not only used for its frying properties. Also adds a subtle fruity note when searing the steaks. It enhances the taste in a way.
Mushroom Gravy: The true star of this dish is mushroom gravy. Using mushrooms is crucial as they bring a depth to the gravy that cannot be replicated. The blend of butter and flour (known as a roux) works as a thickening agent providing the gravy with its creamy texture. Make sure to whisk to prevent any clumps. In case you opt for beef consommé keep in mind that it might have a saltiness so be sure to adjust the seasoning.
Steps To Make Salisbury Steak:
Step 1: Begin by taking a large bowl. Dive deep into the nostalgia and emotions of family meals as you mix together the ground beef, breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper, and aromatic garlic.
Step 2: Using gentle hands, shape the mixture into four tender oval patties, roughly ¾ inch in thickness.
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Step 3: Heat up that olive oil in a large skillet over a medium-high flame. As the aroma fills the air, introduce the steaks, letting them sizzle and turn golden brown on each side. Remember, they don’t need to be fully done just yet. After their golden tan, lay them on a plate for a short rest.
Step 4: For the Gravy: In the same skillet, embrace the sizzling remnants and throw in the onions. Season them and let them dance until they turn translucent. If the stage seems dry, drizzle a bit more olive oil.
Step 5: Usher in the mushrooms, seasoning them well. Let them join the flavor party until golden brown.
Step 6: Reduce the heat to a gentle medium. In comes the butter, melting harmoniously. As it does, sprinkle in the flour, whisking with passion and ensuring a smooth blend.
Step 7: Slowly, serenade the mixture with beef stock, whisking continuously to prevent any lumps. The ketchup and Worcestershire sauce join next, creating a symphony of flavors. Adjust the seasoning if you must.
Step 8: As the gravy simmers, gently place the steaks back. Let them soak in the flavors, covered, for about 5 minutes. Should the gravy feel too thick, add a bit of beef stock or water to get your desired consistency.
Step 9: Serve these juicy Salisbury steaks smothered in the thick gravy atop creamy mashed potatoes. A sprinkle of black pepper and a hint of parsley, and you’re ready to dive into a plate of pure comfort!
Tip:
To enhance the taste of the mushroom gravy you could try adding a bit of wine or sherry, to the pan after sautéing the mushrooms and, before adding the flour. This will not only help loosen any bits stuck to the bottom of the pan but also give the gravy a richer and more intricate flavor. If you choose to use wine allow it to simmer for a minute or two to let the alcohol cook off before continuing with the rest of the gravy-making process.
Frequently Asked Questions:
Can I use ground turkey instead of beef?
Sure! You can definitely substitute ground beef with ground turkey. It’s a choice if you’re looking for a lighter option. Just keep in mind that turkey tends to dry out so make sure to adjust the cooking times.
What sides go well with Salisbury Steak?
When it comes to serving Salisbury Steak mashed potatoes are a perfect choice. However, you can also pair it with sides, like beans, roasted vegetables or even a fresh salad.
Can I make the gravy in advance?
Absolutely! You can prepare the mushroom gravy ahead of time. Store it in the refrigerator for up, to a day. When you’re ready to serve gently reheat the gravy. If needed add more stock to maintain the desired consistency.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Salisbury Steak Recipe
Ingredients
For the Steaks:
- 1 lb lean ground beef
- ⅓ c panko breadcrumbs
- 1 tsp Italian seasoning
- 1 large egg
- 1 tbsp ketchup
- 1 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- Salt and pepper to taste around ½ tsp of each
- 1 garlic clove finely minced
- 2 tbsp. extra virgin olive oil
Mushroom Gravy:
- 1 tbsp. extra virgin olive oil additional if required
- ½ onion diced
- 8 oz sliced mushrooms
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ c beef broth stock or consomme can also be used
- 1 tbsp ketchup
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
Steaks:
- Start by combining ground beef, breadcrumbs, Italian seasoning, an egg, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper and minced garlic in a bowl.
- Shape the mixture into four oval-shaped patties.
- Heat some olive oil in a skillet, over medium-high heat and cook the patties until they turn golden brown on each side (approximately 4- 5 minutes per side). Once done remove them from the skillet. Set them aside.
Mushroom Gravy:
- Using the skillet add oil if necessary and sauté the onions until they become translucent.
- Next, add the mushrooms. Cook them until they turn brown.
- Reduce the heat. Melt some butter in the skillet. Stir in flour to create a roux.
- Gradually whisk in beef broth while continuously stirring. Add ketchup and Worcestershire sauce to enhance flavor. Season with salt and pepper according to your taste preferences.
- Place the cooked patties back into the skillet. Cover it with a lid. Let it simmer for 5 minutes or until steaks are fully cooked through.
- Serve these steaks, with mushroom gravy on top of potatoes. Enjoy your meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
