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This hearty Salisbury Steak has been my weeknight dinner savior for years, combining simple ground beef patties with a luxurious mushroom gravy that makes everyone think you spent hours in the kitchen.
I discovered this recipe during a particularly busy season when my family needed comfort food but I had zero time. The first time I served it, my youngest asked if we could have it every week, and it has since become our most requested family dinner.
Ingredients
- Ground beef extra lean ensures juicy patties without excessive grease
- Breadcrumbs create the perfect texture and help bind everything together
- Egg works as the essential binder that keeps your patties from falling apart
- Worcestershire sauce adds that classic umami flavor that makes Salisbury steak distinctive
- Cremini mushrooms provide earthy depth to the gravy and add nutritional value
- Beef broth forms the base of your gravy use low sodium to control salt levels
- Tomato paste adds richness and a subtle tang that balances the savory elements
- Soy sauce brings that perfect umami punch to deepen the flavor of the gravy
- Cornstarch thickens the gravy to that perfect consistency that clings to your mashed potatoes
Step-by-Step Instructions
- Combine the meat mixture
- In a large bowl, mix ground beef, breadcrumbs, egg, Worcestershire sauce, salt and pepper with your hands until just combined. Overworking the meat will result in tough patties, so mix just until ingredients are evenly distributed. Form into 6 oval patties, pressing slightly in the center to prevent them from doming up when cooking.
- Sear the patties
- Heat olive oil and butter in a large skillet over medium high heat until butter is melted and slightly foamy. Place patties in the pan without overcrowding and cook for about 5 minutes per side until nicely browned with a slight crust. This searing creates deep flavor through the Maillard reaction. Remove patties to a plate.
- Caramelize the onions
- Reduce heat to medium and add sliced onions to the same pan, stirring occasionally. The onions will release moisture and begin to soften after about 3 to 5 minutes. This step is crucial for building flavor, so resist the urge to rush it.
- Add the mushrooms
- Stir in the cremini mushrooms and continue cooking until onions become golden brown and mushrooms reduce in size and release their moisture, about 3 more minutes. The mushrooms absorb all the flavors from the meat and onions.
- Create the gravy
- Pour in beef broth, then add tomato paste, soy sauce, and Worcestershire sauce, stirring to combine. Whisk cornstarch with a small amount of water or broth in a separate bowl until smooth, then stir into the skillet. Continue whisking until the sauce thickens to coat the back of a spoon, approximately 2 minutes.
- Return patties to finish
- Place the patties back into the pan, spooning the rich gravy over each one. Let them simmer together for about a minute, allowing the patties to warm through and absorb some of the gravy flavors.
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The secret to this recipe lies in the combination of Worcestershire sauce and soy sauce in the gravy. My grandmother always said good Salisbury steak needs that perfect balance of savory elements, and after years of tweaking, this combination brings exactly the right depth of flavor that reminds me of Sunday dinners at her house.
Make Ahead Tips
This Salisbury steak actually tastes even better the next day after the flavors have had time to meld. To make ahead, prepare the patties and gravy separately, store in airtight containers in the refrigerator, then combine and heat when ready to serve. For freezer meals, freeze the cooked patties in the gravy in portioned containers. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave until thoroughly heated.
Serving Suggestions
Salisbury steak traditionally pairs beautifully with creamy mashed potatoes, which soak up all that delicious gravy. For a complete meal, add steamed green beans or roasted broccoli. If you want to switch things up, try serving over buttered egg noodles or with a side of crusty bread. For a lower carb option, cauliflower mash works wonderfully as a base for these savory patties and rich gravy.
Common Troubleshooting
If your patties fall apart during cooking, your mixture may be too wet or not bound properly. Add a few more breadcrumbs and let the mixture rest in the refrigerator for 15 minutes before forming patties. For gravy that is too thin, mix an additional teaspoon of cornstarch with cold water and whisk into the simmering gravy. If your gravy becomes too thick, simply thin it with a splash of beef broth until you reach your desired consistency.
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Commonly Asked Questions
- → How do I keep my Salisbury Steak patties from falling apart?
To ensure your patties hold together, maintain the proper ratio of binding ingredients to meat. Make sure you're using enough egg and breadcrumbs (as specified in the recipe). If you increase the amount of ground beef, proportionally increase these binders as well. Additionally, avoid over-mixing the meat mixture as this can lead to tough patties.
- → Can I make this dish ahead of time?
Absolutely! This dish makes excellent leftovers and can be prepared in advance. After cooking, allow the dish to cool completely, then store in an airtight container in the refrigerator for 3-4 days. To reheat, microwave in 20-second intervals until heated through. The recipe also mentions you can prepare it as a freezer meal for busy weeknights.
- → Are mushrooms required for this dish?
No, mushrooms are marked as optional in the recipe. While they add wonderful flavor and texture to the gravy, you can omit them if you prefer or have mushroom aversions. The onion gravy will still be delicious on its own with the beef broth, tomato paste, soy sauce, and Worcestershire sauce.
- → What sides pair well with Salisbury Steak?
Mashed potatoes are the classic pairing as they perfectly complement the rich gravy. Other excellent sides include buttered egg noodles, steamed vegetables like green beans or carrots, a simple garden salad, or crusty bread to soak up the delicious gravy.
- → Can I use ground turkey instead of beef?
Yes, you can substitute ground turkey for a lighter version. Keep in mind that turkey has less fat than beef, so the patties might be slightly less juicy. Consider using dark meat turkey or adding a tablespoon of olive oil to the mixture to maintain moisture. You may also want to use chicken broth instead of beef broth for the gravy to complement the turkey flavor.
- → How can I make this dish gluten-free?
To make this dish gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Also, ensure your soy sauce is gluten-free (or use tamari instead), and check that your beef broth doesn't contain any gluten ingredients. Use cornstarch (which is naturally gluten-free) for thickening the gravy as directed in the recipe.