Indulge in a mouthwatering classic with a twist – Salisbury Steak! This recipe elevates ground beef into a culinary delight. Grated onions and soaked breadcrumbs ensure juicy, tender patties, while cooking them in a rich mushroom gravy adds an irresistible depth of flavor.
Get ready to savor each bite of these savory steaks smothered in a luscious gravy. Let’s dive into the details!
Preparing Salisbury Steak
- Onion Grating and Mixing: In a large bowl, combine panko breadcrumbs with half of a grated onion using a box grater. Mix well with your fingers and let it soak for a few minutes. To this mixture, add ground beef, minced garlic, egg, ketchup, crumbled beef bouillon cube, Worcestershire sauce, and dijon mustard (or dry mustard powder). Mix until just combined and continue for a couple of minutes until the mixture becomes a bit “pasty.” Divide this mixture into 5 portions and shape them into oval patties about 3/4″ or 1 2/3 cm thick. Pat them firmly to hold their shape.
- Browning Steaks: Heat olive oil in a skillet over high heat. Add the Salisbury Steaks and cook for about 1 minute per side until they’re nicely browned. They’ll still be raw inside. Transfer them to a plate.
- Aromatics and Mushrooms: If the skillet appears dry, add more oil. Add finely chopped onion and minced garlic, cooking for about 2 minutes until onions are slightly translucent. Add sliced mushrooms and cook for an additional 2 to 3 minutes until they turn golden brown.
- Gravy Roux: Reduce heat to medium, add unsalted butter to the skillet, and let it melt. Sprinkle in the flour and cook for about 30 seconds, stirring constantly.
- Creating Gravy: Gradually pour in beef broth or stock while stirring to avoid lumps. Whisk in the remaining gravy ingredients.
- Completing Steaks: Return the Salisbury Steaks along with any juices to the skillet. Cook for 5 to 7 minutes until the gravy thickens, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water to reach your desired consistency.
- Seasoning: Remove steaks from the skillet and plate them. Taste the gravy and adjust salt and pepper to your preference.
- Serving: Smother the Salisbury Steaks with the mushroom gravy and serve them over creamy mashed potatoes. Optionally, garnish with a sprinkle of fresh parsley. Enjoy your homemade Salisbury Steak with Mushroom Gravy!
- 1/2 onion white, brown or yellow
- 1/2 cup panko breadcrumbs or 1/3 cup ordinary breadcrumbs
- 1 lb/500g ground beef mince
- 1 garlic clove minced
- 1 egg
- 2 tbsp ketchup
- 1 beef bouillon cube crumbled
- 1/2 tsp Worcestershire sauce
- 3 tsp dijon mustard OR 2 tsp dry mustard powder
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1/2 onion finely chopped
- 5 oz/150g mushrooms sliced
- 30 g / 2 tbsp unsalted butter
- 3 tbsp flour all purpose / plain
- 2 cups beef broth / stock low sodium
- 1/2 cup water
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- Salt and pepper
- Grating Onions: Begin by placing the breadcrumbs in a bowl. Utilize a box grater to finely grate the onion directly over the breadcrumbs. Mix the grated onion and breadcrumbs together using your fingers and allow them to soak for a few minutes.
- Mixing the Ingredients: In a large bowl, combine the remaining ingredients for the Salisbury Steak. Use your hands to thoroughly mix the ingredients until they are just incorporated. Continue mixing for a couple of minutes until the mixture takes on a slightly "pasty" consistency, ensuring the patties hold together well.
- Forming the Patties: Divide the mixture into 5 equal portions and firmly shape them into oval patties, approximately 3/4" or 1 2/3 cm thick.
- Browning the Patties: Heat oil in a skillet over high heat. Add the patties and cook the first side for about 1 minute, or until it's nicely browned. Carefully flip the patties to brown the other side, bearing in mind that they will still be raw inside. Transfer the browned patties to a plate.
- Cooking Aromatics: If the skillet seems dry, add a small amount of additional oil. Add the chopped onion and garlic and sauté for approximately 2 minutes, or until the onions become slightly translucent.
- Sautéing Mushrooms: Introduce the sliced mushrooms into the skillet and sauté for 2 to 3 minutes, or until they acquire a golden hue.
- Preparing the Gravy Roux: Reduce the heat to medium, add the butter, and let it melt. Once melted, incorporate the flour and cook for 30 seconds, stirring constantly.
- Creating the Gravy: Gradually pour in the beef broth, stirring as you go to avoid lumps. Once the mixture is mostly free of lumps, whisk in the remaining ingredients for the gravy.
- Completing the Steak Cooking: Reintroduce the cooked Salisbury Steaks along with any accumulated juices back into the skillet. Cook for 5 to 7 minutes, or until the gravy thickens, stirring occasionally around the steaks. If the gravy thickens too rapidly, add additional water as needed.
- Seasoning the Gravy: Remove the steaks from the skillet onto a plate. Taste the gravy and adjust the salt and pepper to your preference.
- Serving Salisbury Steaks: Plate the Salisbury Steaks, generously spooning the mushroom gravy over them. For an ideal pairing, serve them atop creamy mashed potatoes and garnish with a sprinkle of fresh parsley, if desired. Enjoy!
Storing Salisbury Steak
If you happen to have any leftovers or need to store the Salisbury Steak with Mushroom Gravy for later consumption, here’s how to do it properly to maintain its deliciousness:
- Refrigeration: Allow any remaining Salisbury Steak with Mushroom Gravy to cool down to room temperature. Once cooled, transfer the steaks and gravy into separate airtight containers. You can also use a single container if that’s more convenient. Ensure the containers are tightly sealed to prevent air from entering, which can cause the food to spoil more quickly.
- Label and Date: To keep track of freshness, label the containers with the date of preparation. This will help you monitor how long it has been stored in the fridge.
- Refrigerator Storage: Store the containers in the refrigerator. Salisbury Steak with Mushroom Gravy can typically be refrigerated for up to 3 to 4 days. After this period, the quality may start to degrade, so it’s best to consume it within this timeframe.
- Reheating: When you’re ready to enjoy your leftover Salisbury Steak, reheat it in the microwave, on the stovetop, or in the oven. Make sure to heat it thoroughly until it’s piping hot to ensure food safety.
- Mashed Potatoes: If you’ve served the Salisbury Steaks over mashed potatoes, it’s advisable to store the mashed potatoes separately from the gravy and steaks. Potatoes can become grainy or dry when reheated, so store them in an airtight container and reheat as needed.
- Freezing (Optional): If you want to extend the shelf life further, you can freeze the Salisbury Steak with Mushroom Gravy. Place it in an airtight container suitable for freezing or use heavy-duty freezer bags. Ensure the container is sealed tightly, and remember to label it with the date of freezing. Properly frozen Salisbury Steak can be stored for up to 2-3 months.
- Thawing and Reheating (Frozen): When you’re ready to enjoy the frozen Salisbury Steak, transfer it to the refrigerator to thaw overnight. Then, reheat it using your preferred method until it’s thoroughly heated.
By following these storage guidelines, you can savor the flavors of your homemade Salisbury Steak with Mushroom Gravy even on busy days or when you want a comforting meal without the hassle of cooking from scratch.