Description
This Easy Homemade Salisbury Steak recipe features tender oval-shaped beef patties cooked to a golden crust and simmered in a rich mushroom gravy. Perfectly seasoned with Dijon mustard, ketchup, and Worcestershire sauce, these steaks are served best over creamy mashed potatoes alongside roasted broccoli for a comforting, hearty meal.
Ingredients
For The Steaks
- 1 pound lean ground beef
- 1/4 cup panko breadcrumbs
- 1 large egg, beaten
- 2 teaspoons ketchup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil (for the skillet)
For The Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 1/2 cups beef stock
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 6 ounces sliced cremini mushrooms
- Salt and pepper, to taste
For Serving
- Mashed potatoes
- Roasted broccoli
Instructions
- Prepare the Steak Mixture: In a large bowl, combine the lean ground beef, panko breadcrumbs, beaten egg, ketchup, Dijon mustard, dried oregano, and kosher salt. Mix all ingredients thoroughly until well incorporated.
- Form Patties: Shape the seasoned beef mixture into 4 equal oval-shaped patties, each about 3/4-inch thick, ensuring they hold together well.
- Brown the Steaks: Heat the extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook them for about 3 minutes on each side until they develop a nice golden-brown crust. Reduce the heat if they brown too quickly to avoid burning. Once browned, transfer the steaks to a plate.
- Make the Gravy Base: Lower the heat to medium. In the same skillet with the drippings, add the unsalted butter and melt it. Stir in the flour and whisk continuously until combined smoothly with no lumps to create a roux.
- Incorporate Liquids and Seasonings: Reduce heat to medium-low. Gradually pour in the beef stock while whisking to avoid lumps. Add ketchup, Worcestershire sauce, and onion powder, mixing well to blend the flavors.
- Add Mushrooms and Simmer: Stir in the sliced cremini mushrooms and let the gravy simmer for about 5 minutes to thicken fully. Season with salt and pepper to taste.
- Finish Cooking Steaks: Nestle the browned steaks back into the skillet, submerging them in the mushroom gravy. Cover the skillet and cook for an additional 10 minutes on low heat, or until the internal temperature of the steaks reaches 160°F (71°C) to ensure they are cooked through.
- Serve: Plate the Salisbury steaks over a bed of creamy mashed potatoes. Spoon generous amounts of the flavorful mushroom gravy on top and serve with a side of roasted broccoli for a complete meal.
Notes
- For recipe variations and tips, consult the full article to customize the dish to your liking.
- To freeze uncooked steaks: Arrange patties on a lined baking sheet in a single layer and flash freeze for approximately 2 hours until solid. Transfer to freezer-safe bags or containers and store for up to 2 months. Thaw overnight in the refrigerator before cooking.
- To freeze cooked steaks: Allow cooked steaks in gravy to cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a pan or oven until heated through.
