In just 30 minutes, you can have a classic Salisbury Steak with a sauce made from mushrooms and onions.
A classic that never goes out of style; a go-to comfort food. It can be made in a flash, doesn’t cost much, and is loved by both young and old. This homemade version is superior to the frozen variety typically found in grocery stores.
Meat patties are the starting point for any Salisbury steak. I find that 90% lean ground beef provides plenty of flavor without adding too much fat. The meat is shaped into oval “steaks” after being combined with bread crumbs and seasonings.
After browning the patties in a hot oven, you can make a quick sauce by combining onions, mushrooms, beef broth, and a touch of cornstarch. While white button mushrooms are my go-to, other types of mushrooms, like cremini, would work just as well. In an effort to save time, I buy the mushrooms already sliced.
INGREDIENTS:
For the steaks :
One-third of a cup of breadcrumbs
1 egg
1/2 teaspoon of ground cumin 1 small yellow onion
1 tsp of fine sea salt
Black pepper, half a teaspoon
1 pound of ground beef, ideally a lean cut like 90/10
a single table spoon of pure olive oil
For the mushroom sauce,
1 stick of butter
8 ounces of mushroom slices Small portabella mushrooms were what I used (cremini)
Add 2 tbsp. of all-purpose flour
A beef broth equivalent to 2 cups
add kosher salt to taste
Peppercorns, for seasoning
Instructions:
Mix the grated onion (along with any juices that have collected), 1/3 cup of breadcrumbs, 1 egg, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper in a large bowl.
Put the breadcrumbs and onions in a bowl and add the ground beef. To do this effectively, you should employ your bare hands.
Cut the beef mixture in half, then each half in half again. By pressing the beef mixture into the bottom of the bowl, you can easily “draw” lines with your finger to separate the mixture into four equal sections. Make four 2.5 cm thick patties, in the shape of an oval, with your hands.
The high heat of the stove should be used to prepare a large skillet. Add the olive oil (one tablespoon) and stir to coat once the pan is hot (after about 2 minutes).
The patties should be a nice brown color after 2 minutes of cooking on each side in a hot pan. Don’t touch them until the two minutes are up for the best color.
Take the patties out and set them down on a serving dish.
Two tablespoons of butter should be added to the pan before the sliced mushrooms are added.
To achieve a golden color, cook the mushrooms for 2 minutes. The mushrooms should then be dusted with flour (2 tablespoons). Cook for an additional minute while stirring the mushrooms to coat them in flour.
Stirring constantly, add the beef stock (2 cups) and simmer while incorporating the flour.
Once the sauce has reduced and thickened, add the steak patties and simmer, uncovered, for 5 more minutes.
Notes
In order to save time, you can make the pancakes in advance and store them in the fridge for up to two days.
Finding ground beef on sale or purchasing in large quantities to store in the freezer can help you save money. It needs to be taken out of the freezer a full day before it is to be used in the recipe. Simply toast two slices of bread and crumble them in a food processor to make your own breadcrumbs.
Use extra olive oil in place of butter when making the sauce for a dairy-free option.
Use cornstarch in place of flour (as you would with porridge after adding the broth) and gluten-free breadcrumbs in the steaks for a gluten-free meal.
The provided nutrition data does not account for brand names, additional seasoning, or optional ingredients. Feel free to do the math yourself by using this calculator or by uploading the recipe to Yummly.