📝 About This Recipe
A nostalgic American classic, the Salisbury steak is a masterclass in transforming humble ground beef into a sophisticated, soul-warming feast. This recipe elevates the traditional diner staple with a rich, umami-packed brown gravy and tender patties seasoned to mimic the depth of a prime cut of steak. Perfect for a cozy weeknight dinner, it offers a symphony of savory flavors and textures that define the ultimate comfort food experience.
🥗 Ingredients
The Beef Patties
- 1.5 pounds Ground Beef (80/20 lean-to-fat ratio for maximum juiciness)
- 1/2 cup Panko Breadcrumbs (plain)
- 1 Egg (large, lightly beaten)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard (adds a subtle tang)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Kosher Salt and Black Pepper (or to taste)
- 1 tablespoon Olive Oil (for searing)
The Mushroom Gravy
- 8 ounces Cremini Mushrooms (sliced)
- 1 large Yellow Onion (thinly sliced into half-moons)
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-Purpose Flour
- 2 cups Beef Broth (low sodium)
- 1 tablespoon Worcestershire Sauce (extra for the sauce)
- 1 teaspoon Fresh Thyme (minced)
- 2 tablespoons Fresh Parsley (chopped, for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, panko breadcrumbs, beaten egg, 1 tablespoon Worcestershire sauce, Dijon mustard, garlic powder, onion powder, 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 4 equal portions and shape them into oval-shaped patties, roughly 3/4-inch thick. Use your thumb to make a slight indentation in the center of each to prevent bulging during cooking.
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4
Heat the olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering.
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5
Place the patties in the skillet and sear for 3-4 minutes per side until a deep, dark brown crust forms. The patties don't need to be fully cooked through yet.
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6
Remove the patties from the skillet and set them aside on a plate. Do not wipe out the skillet; those browned bits (fond) are flavor gold.
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7
Reduce the heat to medium and melt the butter in the same skillet. Add the sliced onions and mushrooms.
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8
Sauté the vegetables for 8-10 minutes, stirring occasionally, until the onions are soft and caramelized and the mushrooms have released their moisture and browned.
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9
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
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10
Slowly whisk in the beef broth and the remaining tablespoon of Worcestershire sauce. Scrape the bottom of the pan to incorporate the browned bits.
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11
Bring the sauce to a gentle simmer and add the fresh thyme. Let it thicken for 3-5 minutes until it coats the back of a spoon.
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12
Slide the beef patties and any accumulated juices back into the skillet, spooning the gravy over the top.
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13
Cover the skillet and simmer for 5-7 minutes, or until the patties reach an internal temperature of 160°F (71°C).
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14
Taste the gravy and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.
💡 Chef's Tips
For the best texture, use 80/20 ground beef; leaner meat will result in a dry steak. If the gravy becomes too thick, whisk in a splash more beef broth or water to reach your desired consistency. Try to slice your onions and mushrooms uniformly so they cook at the same rate and provide a consistent mouthfeel. Do not skip the searing step—the Maillard reaction on the beef provides the essential savory base for the entire dish. Substitute panko with crushed saltine crackers for an even more traditional, old-school flavor profile.
🍽️ Serving Suggestions
Serve over a mountain of buttery garlic mashed potatoes to soak up every drop of gravy. Pair with honey-glazed roasted carrots or steamed green beans for a pop of color and freshness. A side of buttered egg noodles is a fantastic alternative to potatoes for a classic mid-century feel. Enjoy with a glass of bold Cabernet Sauvignon or a malty Amber Ale to complement the rich beefy flavors. Add a dollop of sour cream to the gravy at the very end for an extra-creamy, stroganoff-style twist.