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Recipe from Simpler Savory

The recipe

Salisbury Steak

Prep
20 min
Cook
25 min
Total
45 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
420

2× the original author values. Recipe yield: 4 servings.

calories
840

3× the original author values. Recipe yield: 4 servings.

calories
1260
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds lean ground beef (about 90% lean)
  • 0.5 cup breadcrumbs — or almond flour/crushed pork rinds for low carb
  • 0.25 cup milk — or beef broth to hydrate binder
  • 1 large egg — beaten
  • 1 tablespoon Worcestershire sauce
  • 0.5 teaspoon onion powder — or finely minced onion
  • 1 teaspoon kosher salt — plus more to taste
  • 0.5 teaspoon black pepper — freshly ground
  • 1 tablespoon olive oil — or neutral oil, as needed for searing
  • 2 tablespoons unsalted butter — divided
  • 1 large yellow onion — thinly sliced
  • 8 ounces cremini mushrooms — sliced; or use more onion if skipping mushrooms
  • 2 cloves garlic — minced
  • 2 tablespoons all-purpose flour — or use cornstarch slurry/xanthan for GF/low carb
  • 2 cups beef broth — low sodium, warm
  • 1 tablespoon tomato paste
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Worcestershire sauce — to taste
  • 0.25 teaspoon black pepper — or to taste
  • kosher salt — to taste
  • 1 teaspoon cornstarch — optional, mixed with 1 tbsp cold water if using slurry
  • 1 tablespoon unsalted butter — to finish gravy
  • 1 tablespoon fresh parsley — chopped, for garnish

Instructions

  1. In a bowl, combine breadcrumbs with milk (or broth) and let sit 2–3 minutes to hydrate.
  2. Add ground beef, egg, Worcestershire, onion powder, salt, and pepper. Mix with your hands just until combined; do not overwork.
  3. Form 4–6 oval patties about 3/4-inch thick. Chill 15 minutes if time allows to help them hold together.
  4. Heat a large skillet over medium-high with a thin film of oil. Sear patties until well browned on both sides, 3–4 minutes per side; transfer to a plate (they will finish in the gravy).
  5. If the pan looks dry, add 1 tablespoon butter. Add sliced onions and cook, stirring and scraping up browned bits, until soft and golden, 5–7 minutes.
  6. Stir in mushrooms and a pinch of salt; cook until they release liquid and turn glossy, 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
  7. Sprinkle flour over vegetables and stir 1 minute until no dry spots remain (skip flour if using cornstarch/xanthan).
  8. Whisk in beef broth, tomato paste, Dijon, and Worcestershire. Simmer until slightly thickened, 3–5 minutes; season with salt and pepper to taste.
  9. Nestle patties into the gravy, spoon some over the top, reduce heat to a gentle simmer, and cook until centers reach about 160°F, 6–10 minutes.
  10. If using a cornstarch slurry or xanthan, drizzle in while stirring until the gravy coats a spoon; if too thick, whisk in a splash of broth.
  11. Stir in the remaining tablespoon butter for gloss and sprinkle with parsley. Remove from heat and rest patties 5 minutes.
  12. Serve salisbury steak with mashed potatoes, egg noodles, rice, or low-carb sides like cauliflower mash or roasted green beans.

Notes

Cool completely, then store patties and gravy together in an airtight container up to 4 days in the fridge or 2 months in the freezer. Reheat gently on the stovetop over low heat with a splash of broth or water to loosen the gravy, or microwave at 50% power in short bursts, stirring the gravy between bursts.

Source: https://simplersavory.com/salisbury-steak/