📝 About This Recipe
A nostalgic American comfort classic reimagined for the modern kitchen, these Salisbury Steak Minis deliver all the deep, savory satisfaction of a traditional roast without the long wait. By using the air fryer, we achieve a beautiful Maillard-reaction crust on the outside while keeping the center incredibly juicy and tender. Smothered in a rich, umami-packed mushroom gravy, these bite-sized portions are perfect for a cozy weeknight dinner that feels like a warm hug.
🥗 Ingredients
The Steak Minis
- 1 pound Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1/2 cup Panko Breadcrumbs (plain)
- 1 large Egg (beaten)
- 1 tablespoon Worcestershire Sauce
- 1/4 cup Yellow Onion (grated or very finely minced)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Dried Thyme
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Mushroom Gravy
- 8 ounces Cremini Mushrooms (thinly sliced)
- 1.5 cups Beef Broth (low sodium)
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-Purpose Flour
- 1 teaspoon Dijon Mustard
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, panko breadcrumbs, beaten egg, Worcestershire sauce, grated onion, garlic powder, dried thyme, salt, and pepper.
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2
Gently mix the ingredients using your hands until just combined. Avoid overworking the meat, as this can lead to tough, dense patties.
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3
Divide the mixture into 8 equal portions. Shape each portion into a small oval patty, about 3/4-inch thick, to mimic the classic Salisbury shape.
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4
Preheat your air fryer to 375°F (190°C) for about 3-5 minutes.
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5
Lightly spray the air fryer basket with non-stick cooking spray. Place the patties in the basket in a single layer, ensuring they are not touching.
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6
Air fry the patties for 10-12 minutes, flipping them halfway through, until they reach an internal temperature of 160°F and have a dark golden-brown crust.
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7
While the steaks are air frying, prepare the gravy. In a medium skillet over medium-high heat, melt the butter.
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8
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they are browned and their liquid has evaporated.
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9
Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste.
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10
Slowly whisk in the beef broth and Dijon mustard. Bring to a simmer and continue to whisk until the sauce thickens and becomes glossy, about 3-4 minutes.
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11
Once the steak minis are done in the air fryer, carefully remove them and place them directly into the skillet with the simmering gravy.
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12
Spoon the gravy over the steaks and let them sit for 1 minute to absorb the flavors.
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13
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
For the juiciest results, use a 80/20 beef blend; leaner meat can dry out quickly in the air fryer. Grate the onion instead of chopping it; the onion juice helps tenderize the meat and ensures no large crunchy bits in your minis. If the gravy becomes too thick, simply whisk in a tablespoon of water or broth at a time until you reach your desired consistency. Do not crowd the air fryer basket; if your air fryer is small, cook the patties in two batches to ensure proper air circulation and browning. Using a meat thermometer is the best way to avoid overcooking; pull the patties out as soon as they hit 160°F.
🍽️ Serving Suggestions
Serve over a bed of creamy garlic mashed potatoes to soak up the extra mushroom gravy. Pair with buttery sweet peas or roasted glazed carrots for a classic 'TV Dinner' feel. A side of buttered egg noodles is a fantastic alternative to potatoes for a quick meal. Accompany with a crisp green salad tossed in a light vinaigrette to balance the richness of the gravy. A glass of medium-bodied red wine, like a Merlot or Pinot Noir, complements the savory beef and mushrooms perfectly.