Salisbury Steak with Mushroom Sauce
This classic Salisbury steak recipe is a staple in American cuisine, combining tender, savory beef patties with a flavorful mushroom gravy. Whether you’re seeking a satisfying weeknight dinner or a cozy weekend feast, this Salisbury Steak recipe delivers.
Step by Step Video Instructions
History
The Salisbury steak was created during the American civil war in the mid-1860s. Dr. Salisbury, a physician and early advocate for dietary change, introduced this dish as part of his health regimen.
He believed in the health benefits of a low-carbohydrate diet that was high in protein, and Salisbury Steak was his recommended solution. Made with ground beef and seasoned with simple, yet flavorful ingredients, this dish was designed to be both nutritious and satisfying.
Over the years, Salisbury Steak has become a beloved comfort food in American cuisine. Its simplicity and hearty nature have made it a favorite in households across the country. Originally served as a health food, it has evolved into a staple of American comfort cooking, often found in diners and home kitchens.
Expert Tips
Patty Forming: When shaping your Salisbury steak patties, aim for an even thickness to ensure uniform cooking. Avoid making them too thick to ensure they cook through evenly without burning on the outside.
Browning the Meat: Get a good sear on the patties for added flavor. Cook them in batches if necessary to avoid overcrowding the pan, which can lead to steaming rather than searing.
Gravy Thickness: Adjust the thickness of your gravy to suit your preference. If it’s too thick, add a bit more beef stock or water; if too thin, let it simmer a bit longer to reduce.
Seasoning: Taste your gravy as you cook and adjust the seasoning with salt and pepper. Remember, the Worcestershire sauce and mustard also add saltiness, so balance accordingly.
Storage and Leftovers
To store any leftover Salisbury steak, allow the dish to cool down to room temperature. Then, transfer it into an airtight container and place it in the refrigerator. The dish will maintain its quality and taste for up to 3 days.
For reheating, the microwave is a convenient option. Place the Salisbury steak and gravy in a microwave-safe dish and heat it in intervals, stirring occasionally, until it’s thoroughly hot.
If you prefer to use the stovetop, gently reheat the steak and gravy in a pan over medium heat, adding a splash of water or beef stock if the gravy has thickened too much in the fridge.
FAQs
Traditional sides include mashed potatoes, steamed vegetables like green beans or carrots, or a simple garden salad. For a low-carb option, try cauliflower mash.
The internal temperature of the steak should reach 160°F (71°C) when measured with a meat thermometer. The patties should be browned on both sides and no longer pink in the middle.
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Salisbury Steak with Mushroom Sauce
Ingredients
SALISBURY STEAK:
- 750 g Ground Beef
- 1 small Onion grated and liquid squeezed out
- 1/2 cup Panko Breadcrumbs 30g
- 1 Garlic Clove minced
- 1 Egg
- 2 tbsp Ketchup
- 1 tsp Dried Oregano
- 2 tsp Worcestershire Sauce
- 1 tbsp Dijon Mustard
- 2 tsp Soy Sauce
- 1 tsp Black Pepper
- Salt to taste
- Oil for frying
GRAVY
- 1 tbsp Butter
- 2 cloves Garlic minced
- 50 g Onion finely chopped
- 200 g Mushrooms sliced
- 2 tbsp Butter
- 30 g Flour
- 1 cup Beef Stock
- Water as needed
- 1 tbsp Dijon Mustard
- 2 tsp Worcestershire Sauce
- 2 tbsp Ketchup
- Salt and Pepper to taste
- Parsley chopped, for garnish
Instructions
For the Salisbury Steaks:
- In a large bowl, combine ground beef, egg, minced garlic, panko breadcrumbs, oregano, soy sauce, Worcestershire sauce, ketchup, Dijon mustard, salt, pepper, and the prepared onions. Mix well and set aside.
- Divide the mixture into 4 oz portions. Shape each portion into a steak-like patty.
- Heat oil in a frying pan over medium heat. Cook the Salisbury steaks in batches, for about 2-3 minutes on each side, or until cooked through. Remove and set aside.
For the Gravy:
- In the same pan, melt 1 tbsp of butter. Add the chopped onions and mushrooms, sautéing until the mushrooms begin to soften.
- Add another tbsp of butter along with the minced garlic. Sauté for 30 seconds, then sprinkle in the flour and black pepper. Cook for 1-2 minutes, stirring constantly.
- Stir in the beef stock, ketchup, Dijon mustard, and Worcestershire sauce.
- Return the Salisbury steaks to the pan, along with any resting juices. Simmer until the gravy reaches your desired thickness.
- Stir in fresh parsley and adjust the seasoning with salt and pepper.
- Serve the Salisbury steaks smothered in mushroom gravy, garnished with more parsley. This dish pairs wonderfully with mashed potatoes or steamed vegetables.
