One of THE VERY BEST Salisbury Steak


The Very Best Salisbury Steak

Ingredients:

For the Steak Patties:

  • 1 1/2 lbs (680g) ground beef (80/20 blend for best flavor)
  • 1/3 cup breadcrumbs (plain or seasoned)
  • 1 large egg
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil (for cooking)

For the Mushroom Gravy:

  • 2 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 8 oz (225g) mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 2 cups beef broth (low sodium preferred)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard (optional, for depth)
  • 1/2 tsp dried thyme (or 1 tsp fresh thyme)
  • Salt and pepper to taste
  • 1/4 cup heavy cream or half-and-half (optional, for creaminess)

Instructions:

1. Make the Steak Patties:

  1. In a large bowl, combine the ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently until just combined (don’t overwork the meat).
  2. Shape the mixture into 4-6 oval-shaped patties, about 1/2-inch thick.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the patties for 3-4 minutes per side, until nicely browned. They don’t need to be fully cooked at this stage. Remove the patties and set aside.

2. Make the Mushroom Gravy:

  1. In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
  2. Add the sliced mushrooms and cook for 5-6 minutes, until they release their moisture and turn golden brown.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the mushrooms and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
  5. Slowly pour in the beef broth, whisking constantly to avoid lumps. Add the Worcestershire sauce, Dijon mustard (if using), and thyme. Bring to a simmer and cook for 3-4 minutes until the gravy thickens.
  6. Stir in the heavy cream (if using) and season with salt and pepper to taste.

3. Finish Cooking the Steak Patties:

  1. Return the seared patties to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the patties are cooked through and tender.

Serving Suggestions:

  • Serve the Salisbury steak patties smothered in mushroom gravy over mashed potatoes, buttered egg noodles, or rice.
  • Pair with a side of steamed green beans, roasted vegetables, or a simple salad.

This Salisbury Steak recipe is rich, comforting, and packed with flavor. It’s a timeless dish that’s sure to become a family favorite! Let me know if you’d like tips for variations or substitutions. 😊

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