Description
Salisbury steak delivers comfort straight from your kitchen to the dinner table, combining ground beef, savory seasonings, and a rich mushroom gravy that makes your family smile with satisfaction. Tender meat patties swimming in a creamy sauce turn weeknight dinners into something special without complex cooking techniques.
Ingredients
Scale
Main Ingredients:
- 500g ground beef/mince
- 150g button mushrooms
- ½ brown onion, grated
- ½ brown onion, finely chopped
Supporting Ingredients:
- ½ cup panko breadcrumbs
- 2 cups beef stock
- ½ cup water
- 1 egg
- 2 tablespoons butter
- 1 tablespoon olive oil
Seasonings and Flavor Enhancers:
- 1 beef stock cube, crumbled
- 3 teaspoons Dijon mustard
- 2 teaspoons Dijon mustard
- 2 tablespoons tomato sauce/ketchup
- ½ teaspoon Worcestershire sauce
- 2 teaspoons Worcestershire sauce
- 3 tablespoons plain flour
- 1 garlic clove, minced
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Combine panko breadcrumbs with grated onion in a large mixing bowl. Allow mixture to absorb moisture for 2-3 minutes.
- Add 500g ground beef, 1 minced garlic clove, 1 egg, 2 tablespoons tomato sauce, crumbled beef stock cube, ½ teaspoon Worcestershire sauce, and 3 teaspoons Dijon mustard to the bowl. Blend ingredients using your hands until slightly tacky.
- Portion beef mixture into 5 equal sections. Shape each into oval patties approximately 2 centimeters thick. Press firmly to ensure compact formation.
- Heat 1 tablespoon olive oil in a large skillet over high heat (425°F). Sear patties for 1 minute per side until golden brown exterior develops.
- Remove partially cooked patties to a clean plate. Keep skillet heated for gravy preparation.
- Sauté ½ chopped onion and 2 minced garlic cloves in remaining pan drippings for 2 minutes until translucent.
- Add 150g sliced button mushrooms. Cook 2-3 minutes until golden edges appear.
- Incorporate 2 tablespoons butter into pan. Sprinkle 3 tablespoons flour and stir constantly for 30 seconds.
- Gradually whisk 2 cups beef stock and ½ cup water into the pan. Add 2 teaspoons Dijon mustard and Worcestershire sauce.
- Return patties to simmering gravy. Cook 5-7 minutes at medium-low heat (325°F) until meat reaches 160°F internal temperature.
- Taste gravy and adjust seasoning with salt and pepper as needed. Serve immediately over mashed potatoes.
Notes
- Let the breadcrumbs and grated onion sit together to help develop deeper flavor and softer texture in your patties.
- Make sure to press patties firmly when shaping so they don’t fall apart during cooking, which is critical for a perfect Salisbury steak.
- Cook the mushrooms until they release their moisture and start to caramelize for a richer, more intense gravy base.
- Always check the internal temperature of the patties reaches 160°F for safe ground beef consumption, using a meat thermometer for precision.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 425 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 110 mg