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Salisbury Steak
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- 2 cups beef broth
- 1 cup sliced mushrooms (button or cremini work well)
- 1 onion, thinly sliced
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- STEP 1: PREPARE THE STEAK PATTIES
- Mix Ingredients: In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, beaten egg, ketchup, Worcestershire sauce, garlic powder, salt, and pepper. Mix until well combined.
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- Form Patties: Divide the mixture into 4-6 portions, depending on the desired size, and form them into oval-shaped patties.
- Cook Patties: Heat a skillet over medium-high heat. Add the patties and cook for about 4-5 minutes on each side, or until browned. Remove the patties from the skillet and set aside. They don’t need to be cooked through at this point.
- STEP 2: MAKE THE GRAVY
- Sauté Onions and Mushrooms: In the same skillet, add the butter. Once melted, add the sliced onions and mushrooms. Cook until they are soft and browned, about 5-7 minutes.
- Make a Roux: Sprinkle the flour over the onions and mushrooms. Stir and cook for about 2 minutes to cook off the raw flour taste.
- Add Beef Broth: Gradually whisk in the beef broth, ensuring there are no lumps. Add the Worcestershire sauce, salt, and pepper. Bring to a simmer and let the gravy thicken, about 3-4 minutes.
- STEP 3: COMBINE AND SERVE
- Return Patties to Skillet: Place the browned patties back into the skillet with the gravy. Spoon some gravy over the top of the patties.
- Simmer: Cover and simmer on low heat for about 10-15 minutes, or until the patties are fully cooked and the gravy has thickened to your liking.
- Taste and Adjust: Taste the gravy and adjust the seasoning with more salt, pepper, or Worcestershire sauce if needed.
- STEP 4: SERVE
- Plate the Salisbury Steak: Serve the steaks on plates, generously topped with the mushroom and onion gravy.
- Serving Suggestions: Salisbury steak goes well with mashed potatoes, steamed green beans, or your favorite vegetables for a complete meal.
- Don’t Overmix: When combining the steak ingredients, mix just until everything is incorporated to avoid tough patties.
- Let Patties Rest: After forming the patties, let them rest for a few minutes before cooking. This helps them hold together better during cooking.
- Deglaze the Pan: After removing the patties, you can deglaze the pan with a little beef broth before adding the butter for the gravy. This step helps incorporate the flavorful bits left from browning the meat into the gravy.
- Thickness of Gravy: If the gravy is too thick, you can thin it with a bit more beef broth. If it’s too thin, let it simmer uncovered for a few more minutes to reduce.
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