Entrée: United States – Salisbury Steak

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 17 min

Total 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (680 g) ground beef (80 / 20)
1 / 2 cup (75 g) finely minced onion (for patties)
1 / 3 cup (35 g) plain breadcrumbs
1 large egg
2 tbsp (30 ml) milk
1 tbsp (15 ml) Worcestershire sauce (for patties)
1 tsp (5 ml) Dijon mustard (for patties)
2 cloves garlic, minced
1 tsp (5 ml) kosher salt
1 / 2 tsp (2.5 ml) freshly ground black pepper
1 tbsp (15 ml) chopped fresh parsley (optional, for patties)
1 to 2 tbsp (15 to 30 ml) neutral oil (for searing)
2 tbsp (30 ml) unsalted butter
8 oz (225 g) cremini or button mushrooms, sliced
1 small onion, thinly sliced (for gravy)
2 tbsp (30 ml) all-purpose flour
2 cups (480 ml) low-sodium beef broth
1 tbsp (15 ml) ketchup
1 tsp (5 ml) Worcestershire sauce (for gravy)
1 tsp (5 ml) Dijon mustard (for gravy)
1 / 2 tsp (2.5 ml) dried thyme (or 1 tsp (5 ml) fresh chopped)
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, for serving (optional)

Show original ingredient measurements

1 1 / 2 lb (680 g) ground beef (80 / 20)
1 / 2 cup (75 g) finely minced onion (for patties)
1 / 3 cup (35 g) plain breadcrumbs
1 large egg
2 tbsp (30 ml) milk
1 tbsp Worcestershire sauce (for patties)
1 tsp Dijon mustard (for patties)
2 cloves garlic, minced
1 tsp kosher salt
1 / 2 tsp freshly ground black pepper
1 tbsp chopped fresh parsley (optional, for patties)
1 to 2 tbsp neutral oil (for searing)
2 tbsp unsalted butter
8 oz / 225 g cremini or button mushrooms, sliced
1 small onion, thinly sliced (for gravy)
2 tbsp all-purpose flour
2 cups (480 ml) low-sodium beef broth
1 tbsp ketchup
1 tsp Worcestershire sauce (for gravy)
1 tsp Dijon mustard (for gravy)
1 / 2 tsp dried thyme (or 1 tsp fresh chopped)
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the patties: In a large bowl, combine ground beef, minced onion (for patties), breadcrumbs, egg, milk, 1 tablespoon (15 ml) Worcestershire sauce, 1 teaspoon (5 ml) Dijon mustard (for patties), garlic, 1 teaspoon (5 ml) kosher salt, 1/2 teaspoon (2.5 ml) black pepper, and parsley if using. Mix gently with your hands until just combined; do not overwork.
Shape: Divide mixture into 4 to 6 equal portions and form oval patties about 3/4 inch (2 cm) thick. Press a slight indentation in the center of each to prevent doming. Chill 10 to 15 minutes to help them hold shape.
Sear: Heat the neutral oil in a large skillet over medium-high heat. Add patties and cook 3 to 4 minutes per side until well browned. Transfer to a plate; they will finish cooking in the gravy.
Start the gravy: Reduce heat to medium. Add butter to the same skillet. Add sliced onion (for gravy) and cook, stirring, until softened, about 3 minutes. Add mushrooms, a pinch of salt, and cook until browned and most liquid evaporates, 5 to 7 minutes.
Roux: Sprinkle flour over the vegetables and cook, stirring, for 1 minute to remove raw flour taste.
Build the sauce: Gradually whisk in beef broth until smooth. Stir in ketchup, 1 teaspoon (5 ml) Worcestershire sauce (for gravy), 1 teaspoon (5 ml) Dijon mustard (for gravy), and thyme. Bring to a simmer; taste and season with salt and pepper as needed.
Simmer steaks: Return the seared patties and any juices to the skillet, nestling them into the gravy. Reduce heat to medium-low, cover partially, and simmer 8 to 10 minutes, turning once, until the gravy thickens and the patties are cooked through (internal temperature 160°F/71°C).
Adjust: If the gravy is too thick, whisk in a splash of broth or water; if too thin, simmer uncovered a few minutes to reduce. Adjust salt and pepper to taste.
Serve: Spoon the mushroom-onion gravy over the Salisbury steaks. Garnish with chopped parsley if desired. Serve with mashed potatoes, egg noodles, or rice.

Make the patties: In a large bowl, combine ground beef, minced onion (for patties), breadcrumbs, egg, milk, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard (for patties), garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and parsley if using. Mix gently with your hands until just combined; do not overwork.
Shape: Divide mixture into 4 to 6 equal portions and form oval patties about 3/4 inch (2 cm) thick. Press a slight indentation in the center of each to prevent doming. Chill 10 to 15 minutes to help them hold shape.
Sear: Heat the neutral oil in a large skillet over medium-high heat. Add patties and cook 3 to 4 minutes per side until well browned. Transfer to a plate; they will finish cooking in the gravy.
Start the gravy: Reduce heat to medium. Add butter to the same skillet. Add sliced onion (for gravy) and cook, stirring, until softened, about 3 minutes. Add mushrooms, a pinch of salt, and cook until browned and most liquid evaporates, 5 to 7 minutes.
Roux: Sprinkle flour over the vegetables and cook, stirring, for 1 minute to remove raw flour taste.
Build the sauce: Gradually whisk in beef broth until smooth. Stir in ketchup, 1 teaspoon Worcestershire sauce (for gravy), 1 teaspoon Dijon mustard (for gravy), and thyme. Bring to a simmer; taste and season with salt and pepper as needed.
Simmer steaks: Return the seared patties and any juices to the skillet, nestling them into the gravy. Reduce heat to medium-low, cover partially, and simmer 8 to 10 minutes, turning once, until the gravy thickens and the patties are cooked through (internal temperature 160°F/71°C).
Adjust: If the gravy is too thick, whisk in a splash of broth or water; if too thin, simmer uncovered a few minutes to reduce. Adjust salt and pepper to taste.
Serve: Spoon the mushroom-onion gravy over the Salisbury steaks. Garnish with chopped parsley if desired. Serve with mashed potatoes, egg noodles, or rice.