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Salisbury Steak is classic comfort food that never goes out of style. Juicy, flavorful beef patties are served with tender mushrooms and onions in a hearty beef gravy. The best part is how easy it is to prepare. This recipe has been a favorite in my house for years, and I love the way the rich gravy brings the whole dish together perfectly.
I first made this during a chilly weekend and it quickly became a goto for family dinners. Now everyone asks for it whenever I plan a meal.
Ingredients
- Ground beef: with an 85/15 or 90/10 meat to fat ratio This balance keeps the patties juicy and flavorful
- Panko breadcrumbs: These add light texture and help bind the patties without making them dense
- Mushrooms: Any variety works but baby bella mushrooms add a great earthiness
- Onions: Sweet Vidalia onions are ideal but yellow onions work well if that is what you have
- Dijon mustard: Brings a subtle tang that elevates the flavor, avoid plain yellow mustard here
- Beef stock: I recommend homemade or a highquality storebought stock for richer gravy
- Fresh garlic: Using fresh minced or pressed garlic adds a punch you won’t want to miss
- Tomato paste and Worcestershire sauce: These deepen the flavor of the gravy
- Thyme: Fresh or dried thyme adds a lovely herbal note
Instructions
- Make the Meat Mixture:
- In a medium mixing bowl combine ground beef, panko breadcrumbs, minced onion, Dijon mustard, and seasonings. Mix very well until all ingredients are evenly distributed and the mixture becomes cohesive but do not overwork or the patties may become tough.
- Form the Patties:
- Divide the meat mixture into six or eight even portions. Use your hands to gently roll each portion into a ball and then flatten it to form patties roughly the size of your palm. Arrange them on a parchmentcovered board while prepping your skillet.
- Cook the Patties:
- Heat a generous amount of oil in a large skillet over medium heat. Place the patties carefully and cook for about five minutes on each side until they develop a deep brown crust. Remove the patties and set aside on a plate.
- Sauté the Onions and Mushrooms:
- In the same skillet add sliced onions and cook them over mediumlow heat until soft and golden which should take about eight minutes. Add sliced mushrooms and continue cooking until they are just tender, about three minutes.
- Make the Gravy Base:
- Sprinkle flour evenly over the onions and mushrooms then stir to coat everything thoroughly. The flour will help thicken the gravy. Let it cook for about a minute while stirring to remove the raw taste.
- Add the Broth Mixture:
- In a small bowl whisk together beef stock, tomato paste, Worcestershire sauce, pressed garlic, Dijon mustard, thyme, salt, and pepper. Gradually pour this broth mixture into the skillet while continuously stirring so the gravy remains smooth as it thickens.
- Return the Patties to the Skillet:
- Once the gravy thickens to a nice consistency, nestle the patties back into the skillet. Turn the heat to mediumlow, cover the skillet, and let everything simmer gently for about 15 minutes. Flip the patties halfway through to make sure they cook evenly. You can cut into the thickest patty to check doneness if you like.
This dish reminds me of cozy family dinners during the holidays. My favorite part is how the mushrooms and onions soak up the gravy creating such a rich, comforting flavor combination.
Storage Tips
Let the Salisbury steaks and gravy cool completely before transferring to an airtight container. Stored in the refrigerator this will keep well for three to four days. When reheating, do it gently either in the microwave in short bursts or on the stovetop covered with a lid to prevent drying out the patties.
Ingredient Substitutions
Ground turkey or a beef and pork mix can be used if you want a slightly different flavor and texture. For the gravy use vegetable stock if you prefer a lighter taste or need a non-beef version. Glutenfree breadcrumbs or cooked quinoa both work as binders.
Serving Suggestions
Serve Salisbury steak over mashed potatoes, buttered egg noodles, or creamy polenta to soak up every drop of the gravy. A simple side of steamed green beans or roasted carrots adds a fresh contrast that balances the meal nicely.
This Salisbury steak recipe is a timeless dish that keeps bringing everyone to the table. Take your time with each step and enjoy the delicious results.
Common Questions About Recipes
- → Can I freeze the cooked Salisbury steaks?
Yes, allowing the patties and gravy to cool completely before storing in airtight containers makes them freezer-friendly for up to 3 months.
- → What sides pair well with this dish?
Mashed potatoes, steamed vegetables, or buttered noodles complement the rich patties and savory gravy perfectly.
- → How do I know when the patties are cooked through?
Cut into the thickest patty to check for no pink inside or use a meat thermometer aiming for an internal temperature of 160°F (71°C).
- → Can I use other types of mushrooms?
Absolutely, baby bella, cremini, or other mushrooms work well and add varied flavors and textures.
- → How thick should the gravy be?
The gravy should coat the back of a spoon and be thick enough to cling to the patties without being too heavy.