Salisbury steak evokes memories of TV dinners (in the metal tray of course!) from my childhood. We only had TV dinners if my parents had evening plans and my mom would put the trays in the oven and set a timer for us. I loved those TV dinners, and I loved the Salisbury steak! I had not enjoyed Salisbury steak for eons until I found this recipe – now it is back, and I have my kids hooked.
This recipe is exceptional and elevates the Salisbury steak of my youth to an entirely new level. Also, I am fascinated with foods that have a story of origin. The Salisbury steak has historical significance dating back to the Civil War when Dr. James Henry Salisbury, began making Salisbury steak to keep the soldiers healthy. Thank you to Dr. Salisbury!
Feel free to share the story of its origin when you serve this for dinner and your family is praising your culinary gifts!
Enjoy!
Ingredients
For the Salisbury Steaks:
⅓ cup breadcrumbs
1 egg
1 small yellow onion – grated with the juice it produces
1 tsp. kosher salt
½ tsp. black pepper
1 lb. lean ground beef (such as ground sirloin which is 90/10)
1 Tbsp. extra-virgin olive oil
For the Mushroom Gravy:
2 Tbsp. butter
8 oz. sliced mushrooms (preferably Baby Bella)
2 Tbsp. all-purpose flour
2 cups beef broth
kosher salt to taste
black pepper to taste
Directions
Salisbury Steak Patties
In a large bowl, mix the grated onion (with its juices), the breadcrumbs, the egg, kosher salt, and black pepper until well combined.
Add the lean ground beef to the bowl with the breadcrumb mixture and mix until well combined – I suggest wearing plastic gloves and using your hands to ensure all the ingredients are completely incorporated.
Divide the beef mixture evenly to make four patties.
Form 4 oval shaped patties with your hands about ¾” thick.
Heat a large skillet (I use cast iron) over high heat. Only after it’s searing hot (after about 2 minutes), add the olive oil (1 Tbsp.) to the pan and swirl to coat.
Carefully place the patties into the hot pan and cook for 2 minutes on each side – until each has nice brown color. To get the best color, don’t move them until the two minutes are up. You will not cook them through at this step.
Remove the patties to a plate. Set aside.
Mushroom Gravy
Add the butter (2 Tbsp.) to the skillet. Once the butter has melted, add the sliced mushrooms.
Cook the mushrooms for 2 minutes, or until golden. Then, sprinkle the flour over the mushrooms. Stir the mushrooms, coating each of them in the flour, and continue to cook for 1 more minute.
Add the beef broth, stirring constantly to incorporate the flour, and bring it to a simmer. Simmer about 5 minutes or until the sauce has thickened.
Add the partially cooked steak patties back into the gravy mixture and simmer, uncovered, for 5 to 10 more minutes (the internal temperature should be 160° F) and the gravy has thickened.
Serve steaks over mashed potatoes with mushroom gravy drizzled on top. It is fantastic!
Notes
• Time Saving Tip: You can form the patties ahead of time and store in your refrigerator for up to two days.
• Dairy-free Version: use more olive oil instead of butter to make the gravy.
• Gluten-free Version: use gluten-free breadcrumbs in the steaks and use cornstarch instead of flour (added after the broth in a slurry) for the gravy.
• To Freeze Uncooked Steaks: Place the steaks on a lined baking sheet in a single layer, then flash freeze for about 2 hours until solid. Transfer them to freezer-safe bags or containers for up to 2 months. Thaw overnight in the refrigerator and proceed with the recipe as written.
• To Freeze Cooked Steaks: Allow steaks to cool completely, then freeze steaks in the gravy in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator, then reheat in a pan or in the oven until warmed all the way through.