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Salisbury Steak

Salisbury Steak

Salisbury Steak: Elevate ground beef into a delectable delight with the rich flavors of grated onion-infused breadcrumbs, tender patties, and a savory Mushroom Gravy cooked to perfection.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5

Ingredients
  

  • 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

Instructions
 

  • 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!