📝 About This Recipe
This elevated take on the mid-century classic transforms traditional Salisbury steak into a cozy, family-style bake bubbling with rich umami flavors. We swap the individual patties for a hearty, seasoned ground beef base nestled under a silky, cognac-kissed mushroom gravy and a blanket of golden, melted Swiss cheese. It’s the ultimate comfort food—reimagined with modern techniques to ensure the meat stays juicy and the sauce remains luxuriously glossy.
🥗 Ingredients
The Meat Base
- 2 pounds Ground Beef (85/15 lean-to-fat ratio for best flavor)
- 1/2 cup Panko Breadcrumbs (soak in 2 tbsp milk for 5 minutes)
- 1/2 cup Yellow Onion (grated or very finely minced)
- 2 tablespoons Worcestershire Sauce
- 1 large Egg (lightly beaten)
- 1 teaspoon Garlic Powder
- to taste Kosher Salt and Black Pepper (be generous with the pepper)
The Mushroom & Onion Gravy
- 12 ounces Cremini Mushrooms (sliced thick)
- 1 large Sweet Onion (sliced into thin half-moons)
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 3 cups Beef Bone Broth (high-quality, low sodium)
- 1 tablespoon Dijon Mustard (adds a necessary tang)
- 2 tablespoons Cognac or Dry Sherry (optional, for depth)
The Topping
- 1.5 cups Swiss or Gruyère Cheese (freshly shredded)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or a deep oven-safe skillet with butter.
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2
In a large mixing bowl, combine the ground beef, soaked panko, grated onion, Worcestershire sauce, egg, garlic powder, salt, and pepper. Mix gently with your hands until just combined; do not overwork the meat or it will become tough.
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3
Form the meat mixture into small, oval-shaped 'mini steaks' (about 12 portions) and place them in a large skillet over medium-high heat. Brown for 3 minutes per side. They don't need to be cooked through, just deeply caramelized. Transfer to the prepared baking dish.
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4
In the same skillet, melt the butter. Add the sliced onions and mushrooms. Sauté for 8-10 minutes until the onions are translucent and the mushrooms have released their moisture and turned golden brown.
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5
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. The mixture should look like a thick paste coating the vegetables.
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6
Slowly whisk in the beef broth, a half-cup at a time, ensuring no lumps form. Add the Dijon mustard and Cognac (if using).
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7
Bring the gravy to a gentle simmer and cook for 5 minutes until thickened enough to coat the back of a spoon. Season with additional salt and pepper to taste.
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8
Pour the hot mushroom and onion gravy evenly over the beef patties in the baking dish.
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9
Cover the dish tightly with aluminum foil and bake in the center rack of the oven for 20 minutes.
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10
Remove the foil, sprinkle the shredded Swiss cheese over the top, and return to the oven for another 10-15 minutes until the cheese is bubbly and starting to brown.
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11
Let the casserole rest for 5-10 minutes before serving. This allows the gravy to set slightly so it clings to the meat.
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12
Garnish with fresh parsley and serve warm.
💡 Chef's Tips
For the juiciest results, grate your onion directly into the meat mixture—the juice acts as a natural tenderizer. Don't skip browning the meat; that 'Maillard reaction' provides the deep savory base for the entire casserole. If the gravy feels too thick before baking, add an extra splash of broth; it will thicken further in the oven. You can substitute the Swiss cheese with Sharp White Cheddar or Provolone for a different flavor profile. To make ahead, prepare the meat and gravy, assemble, and refrigerate for up to 24 hours before baking (add 10 minutes to the covered baking time).
🍽️ Serving Suggestions
Serve over a bed of buttery garlic mashed potatoes to soak up the extra gravy. Pair with honey-glazed roasted carrots for a touch of sweetness to balance the savory beef. A crisp green salad with a sharp vinaigrette helps cut through the richness of the dish. A full-bodied Cabernet Sauvignon or a dark stout beer complements the umami flavors perfectly. Warm crusty sourdough bread is essential for cleaning the plate.