Description
Classic Salisbury Steak brings hearty comfort straight from your trusty skillet to the dinner table. Savory beef patties smothered in rich mushroom gravy deliver a satisfying meal that connects generations of home cooking traditions.
Ingredients
Scale
Main Ingredients:
- 2 pounds ground beef
- 16 ounces mushrooms
- 3 cups beef broth
Binding and Flavor Enhancers:
- 2 large eggs
- ⅔ cup panko breadcrumbs
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Dijon mustard
- 2 beef bouillon cubes
Supporting Ingredients and Seasonings:
- 2 medium yellow onions
- 1 medium onion
- 3 cloves garlic
- 3 cloves garlic
- ¼ cup all-purpose flour
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons black pepper
- ½ teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley
Instructions
- Grate the yellow onion directly over ⅔ cup panko breadcrumbs in a large mixing bowl. Allow the mixture to rest for 5 minutes, letting the breadcrumbs absorb the onion’s moisture.
- Add 2 pounds ground beef, 2 large eggs, 3 minced garlic cloves, 1 tablespoon Worcestershire sauce, 2 teaspoons Dijon mustard, crushed beef bouillon cubes, 1 teaspoon black pepper, and ½ teaspoon dried thyme to the bowl. Blend ingredients gently with your hands until just combined, avoiding overmixing.
- Form the meat mixture into 6 oval-shaped patties, each approximately 1-inch thick. Create a slight indentation in the center of each patty to prevent them from puffing up during cooking.
- Warm 2 tablespoons olive oil in a large skillet over medium-high heat. Carefully place the patties into the hot pan and sear for 3-4 minutes on each side until a rich, golden-brown crust develops.
- Transfer the browned patties to a clean plate. In the same skillet, melt 3 tablespoons butter and add 1 finely diced onion. Sauté until the onion becomes translucent and soft, about 3 minutes.
- Introduce 16 ounces of sliced mushrooms and 3 minced garlic cloves to the skillet. Cook until the mushrooms release their moisture and begin to caramelize, roughly 5-7 minutes.
- Dust ¼ cup all-purpose flour over the vegetables, stirring continuously for 1 minute to cook out the raw flour taste.
- Gradually pour in 3 cups beef broth, 1 tablespoon Worcestershire sauce, and 1 teaspoon Dijon mustard. Whisk the mixture to prevent lumps and bring to a gentle simmer.
- Return the seared patties to the skillet, including any accumulated juices. Cover and simmer for 10-12 minutes, ensuring the meat reaches a safe internal temperature and the gravy thickens to a rich consistency.
- Taste the gravy and adjust seasoning with salt and pepper as needed. Optionally, sprinkle fresh chopped parsley over the top for a burst of color and freshness.
Notes
- Grate the onion finely to help the breadcrumbs absorb moisture and create a tender, juicy patty.
- Handle the meat mixture gently when forming patties to keep the texture light and prevent tough Salisbury steaks.
- Press a small dimple in the center of each patty to help them cook evenly and prevent them from puffing up.
- For a gluten-free version, substitute breadcrumbs with gluten-free crumbs or crushed pork rinds, and use cornstarch instead of flour in the gravy.
- Prep Time: 10 minutes
- Cook Time: 25-31 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 457 kcal
- Sugar: 3 g
- Sodium: 792 mg
- Fat: 33 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 152 mg