Description
This Easy Homemade Salisbury Steak recipe is a timeless classic that brings comfort and fond memories to the dinner table. The recipe features juicy ground beef patties smothered in a rich mushroom and onion gravy.
Ingredients
Scale
- 2 pounds ground beef (80/20)
- 1 tablespoon olive oil
- 1/2 white onion, minced
- 2 tablespoons butter
- 2 slices white bread
- 1/2 cup heavy whipping cream
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 2 to 3 dashes Worcestershire sauce
- 1 egg, beaten
- 1 1/2 tablespoons fresh parsley
For the Gravy:
- 1 pound sliced button mushrooms
- 1/4 white onion, thinly sliced
- 1 tablespoon butter
- 2 tablespoons flour
- 1 package beefy onion soup mix (only the powder)
- 2 1/2 cups beef stock, plus
- 2–3 dashes Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Break the bread into a bowl and pour in the heavy cream. Stir to combine.
- While the bread is soaking, sauté the minced onions in butter. Allow the onions to cool slightly.
- Add the ground beef, salt, black pepper, garlic powder, Worcestershire sauce, beaten egg, fresh parsley, and cooled onions to the soaked bread.
- Mix gently, ensuring not to overwork the mixture. Shape it into small, oblong patties.
- Heat the olive oil in a pan. Fry the patties in batches until they’re browned on all sides and fully-cooked. Once done, transfer the cooked patties to a platter to keep them warm.
- Reserve about a tablespoon of fat in the pan. Add the sliced mushrooms and cook for a few minutes.
- Add the butter and onions to the mushrooms. Cook for a few minutes to soften.
- Sprinkle the vegetables with the flour and the beefy onion soup mix powder.
- Cook for a few minutes to eliminate the raw flour taste.
- Pour in beef stock. Turn up the heat to a heavy simmer.
- Mix in the Worcestershire sauce and Dijon.
- Reduce the heat and allow the mixture to thicken to a gravy-like consistency.
- Season with salt and pepper, to taste.
- Return the cooked patties to the pan with the gravy, along with the chopped parsley.
- Allow the patties to warm through.
- Serve the Salisbury Steak with the savory mushroom gravy alongside creamy mashed potatoes.
- ENJOY!
Notes
- As an alternative to soaking bread in heavy cream, replace with 1/3 cup breadcrumbs (no need for the cream if using breadcrumbs).
- Sauté the minced onions until they’re soft and translucent.
- Allow the onion and butter mixture to cool slightly before adding it to the beef mixture to prevent cooking the egg when combining.
- Gently incorporate the ingredients into the ground beef mixture without over mixing to avoid making the patties tough.
- Shape the meat into small oblong patties to resemble traditional Salisbury Steak shapes.
- Fry the beef patties in batches to ensure even cooking and a nice brown crust on the exterior.
- Reserve some fat in the pan for cooking the mushrooms and onion to enhance the gravy’s flavor.
- Substitute the beefy onion soup mix powder with a beef bouillon cube, or two teaspoons of Better Than Bouillon Beef
- Gradually add the beef stock while stirring to prevent lumps in the gravy, allowing it to thicken to desired consistency.
- If the gravy is too thick, add a touch more stock.
- Adjust the seasoning of the gravy with salt and pepper according to taste before adding the patties back to warm through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Easy to Moderate
- Cuisine: American