Main Dishes
Salisbury Steak
Description
This is everything the Salisbury Steak of school cafeterias and frozen TV dinners wanted to be. THIS Salisbury steak recipe is tender, packed with savory flavor, and simmered in a yummy mushroom gravy. It’s nostalgic comfort food that’s easy to make at home!
Ingredients
- ½ cup panko bread crumbs
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- 1 pound lean ground beef 90/10
- 1 large egg
- 2 tablespoons tomato paste
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons reduced-sodium soy sauce
- 1 teaspoon white wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon extra-virgin olive oil
- Fresh parsley for serving
- For the Gravy:
- extra-virgin olive oil as needed
- 10 ounces sliced baby bella mushrooms
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ cup dry red wine or more broth
- 1 ½ cups low-sodium beef broth
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
Directions
- In a large bowl, combine the panko, onion powder, dried parsley, garlic powder, smoked paprika, and salt. Add the ground beef, egg, tomato paste, mustard, soy sauce, vinegar, and Worcestershire sauce. Use your hands to combine until the mixture is uniform and sticks together when pressed.
- Divide the mixture into 4 portions and shape into elongated patties about ¾-inch thick.
- Heat the oil in a large skillet over medium-high heat. Let it get nice and hot. When hot, add the patties and cook for about 1 minute per side, until well browned but not cooked though. Transfer the patties to a plate.
- Make the gravy: If necessary, add another drizzle of oil to the skillet over medium heat. Add the mushrooms and cook, stirring regularly, until they release their liquid, about 6 minutes.
- Add the onion powder, salt, garlic powder, and pepper and cook for 1 minute.
- Add the butter. When the butter is melted and no longer sizzling, sprinkle the flour over the mushrooms and cook, stirring until golden brown and toasty smelling, about 30 seconds.
- Pour in the wine in a steady stream, stirring constantly to remove any clumps of flour. Stream in the broth, stirring constantly.
- Stir in the mustard and Worcestershire sauce until smooth.
- Return the patties to the skillet with the sauce. Bring to a gentle simmer and cook uncovered for 8 to 10 minutes, flipping the patties every few minutes and coating them with the sauce, until an instant-read thermometer registers at least 160°F and the gravy is thickened.
- Serve the steaks with mushroom gravy over baked or mashed potatoes, butter noodles or rice. Garnish with fresh parsley.
