Salisbury Steak Recipe

Salisbury Steak with mushroom sauce in skillet foodiecrush.com

Salisbury Steak Recipe

Juicy beef patties are seared on both sides before being topped with a savory mushroom gravy. This Salisbury steak recipe transforms humble ground beef into a swoon-worthy meal in about 30 minutes!

Course Main Course

Cuisine American

Keyword ground beef Salisbury steak, homemade Salisbury steak

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 505kcal

Ingredients

For the steaks:

1 egg
1 egg yolk
½ cup fresh soft white bread crumbs
3 tablespoons chicken broth or milk
2 pounds 85% lean ground beef
1 cup minced yellow onion
3 garlic cloves, pressed or minced
2 tablespoons Italian flat leaf parsley, minced
1 ½ teaspoons dried thyme, crushed
½ teaspoon dry mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons canola oil

For the mushroom sauce:

3 tablespoons butter
8 ounces cremini mushrooms, sliced
⅓ cup diced yellow onion
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons cornstarch
⅓ cup ketchup
2 teaspoons Worcestershire sauce
2 cups chicken broth
1 teaspoon lemon juice, optional
minced parsley for garnish

Instructions

Flavor and mix the hamburger mixture. In a large bowl, whisk 1 egg and 1 egg yolk and stir in ½ cup fresh white bread crumbs and 3 tablespoons chicken broth or milk until moist. Add 2 pounds lean ground beef, 1 cup minced yellow onion, 3 pressed garlic cloves, 2 tablespoons minced parsley, 1 ½ teaspoons crushed dried thyme, ½ teaspoon dry mustard, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
Wet your hands in cool water and mix the beef with the spices and bread crumb mixture until well combined.
Form the meat into steaks. Divide the meat into 6 equal portions then flatten into oblong shapes about ¾-inch thick. Place on a baking sheet lined with parchment, then use your fingertips to gently dimple the tops so the meat doesn’t bulge when cooked.
Cook the steaks. In a large cast iron skillet or heavy bottom pan, heat 2 tablespoons canola oil over medium-high. Add 3 of the beef steaks and cook for 5 minutes or until browned, then flip and cook the other side. Continue cooking for 3 minutes, or until the steaks register 145°F internal temperature. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining ground beef steaks.
Start the mushroom sauce. Wipe out any burned or browned bits from the skillet. Melt 2 tablespoons of butter over medium. Add 8 ounces sliced mushrooms and cook for 5 minutes or until beginning to soften, scraping up any flavor bits from the skillet. Add ⅓ cup diced onion, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper and cook for 2 minutes, stirring.
Add the sauce emulsifiers and flavor builders. Sprinkle the mushroom mixture with 2 tablespoons cornstarch and stir through to coat. Whisk in ⅓ cup ketchup and 2 teaspoons Worcestershire sauce until smooth then add 2 cups chicken broth. Whisk well to combine and cook for 5 minutes, stirring occasionally, until the sauce thickens, reducint by one-third, and the sauce coats the back of a spoon. Taste for seasoning and adjust salt and pepper. If desired, add 1 teaspoon lemon juice to brighten the gravy.
Add the steaks back to the mushroom gravy. Return the steaks to the pot with any accumulated juices and spoon the sauce over. Cook until warmed through, garnish with fresh minced parsley, and serve.

Notes

Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently in a skillet over medium heat or in the microwave at 30-second intervals.

Nutrition