Entrée: United States – Salisbury Steak

Serving Size: 4

Approximate Time

Prep 15 min

Cook 17 min

Total 32 min

Ingredients

1 1 / 2 lb (680 g) ground beef (80 / 20)
1 / 2 cup (75 g) finely minced onion (for patties)
1 / 3 cup (35 g) plain breadcrumbs
1 large egg
2 tbsp (30 ml) milk
1 tbsp Worcestershire sauce (for patties)
1 tsp Dijon mustard (for patties)
2 cloves garlic, minced
1 tsp kosher salt
1 / 2 tsp freshly ground black pepper
1 tbsp chopped fresh parsley (optional, for patties)
1 to 2 tbsp neutral oil (for searing)
2 tbsp unsalted butter
8 oz / 225 g cremini or button mushrooms, sliced
1 small onion, thinly sliced (for gravy)
2 tbsp all-purpose flour
2 cups (480 ml) low-sodium beef broth
1 tbsp ketchup
1 tsp Worcestershire sauce (for gravy)
1 tsp Dijon mustard (for gravy)
1 / 2 tsp dried thyme (or 1 tsp fresh chopped)
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, for serving (optional)

Instructions

Make the patties: In a large bowl, combine ground beef, minced onion (for patties), breadcrumbs, egg, milk, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard (for patties), garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and parsley if using. Mix gently with your hands until just combined; do not overwork.
Shape: Divide mixture into 4 to 6 equal portions and form oval patties about 3/4 inch (2 cm) thick. Press a slight indentation in the center of each to prevent doming. Chill 10 to 15 minutes to help them hold shape.
Sear: Heat the neutral oil in a large skillet over medium-high heat. Add patties and cook 3 to 4 minutes per side until well browned. Transfer to a plate; they will finish cooking in the gravy.
Start the gravy: Reduce heat to medium. Add butter to the same skillet. Add sliced onion (for gravy) and cook, stirring, until softened, about 3 minutes. Add mushrooms, a pinch of salt, and cook until browned and most liquid evaporates, 5 to 7 minutes.
Roux: Sprinkle flour over the vegetables and cook, stirring, for 1 minute to remove raw flour taste.
Build the sauce: Gradually whisk in beef broth until smooth. Stir in ketchup, 1 teaspoon Worcestershire sauce (for gravy), 1 teaspoon Dijon mustard (for gravy), and thyme. Bring to a simmer; taste and season with salt and pepper as needed.
Simmer steaks: Return the seared patties and any juices to the skillet, nestling them into the gravy. Reduce heat to medium-low, cover partially, and simmer 8 to 10 minutes, turning once, until the gravy thickens and the patties are cooked through (internal temperature 160°F/71°C).
Adjust: If the gravy is too thick, whisk in a splash of broth or water; if too thin, simmer uncovered a few minutes to reduce. Adjust salt and pepper to taste.
Serve: Spoon the mushroom-onion gravy over the Salisbury steaks. Garnish with chopped parsley if desired. Serve with mashed potatoes, egg noodles, or rice.