Salisbury Steak

Salisbury Steak

Main Courses · Provided by Clark J. Madsen

Ingredients

Salisbury Steak
  • 1 Lbs Lean Ground Beef
  • 1/4 cup Panko Breadcrumbs
  • 1 Large Egg (beaten)
  • 2 teaspoons Ketchup
  • 1 TSP Dijon Mustard
  • 1/2 TSP Dried Oregano
  • 1 TSP Kosher Salt
  • 1 TBS Extra-Virgin Olive Oil (for the skillet)
  • 2 TBS Unsalted Butter
  • 2 TBS Flour
  • 1 1/2 cups Beef Stock
  • 1 TBS Ketchup
  • 1 TSP Worcestershire Sauce
  • 1/2 TSP Onion Powder

Mushroom Gravy 

  • 1 TBS butter
  • 1/2 Cup sliced onion
  • 8 ounces sliced mushrooms
  • 1 1/2 cups beef broth
  • 1 TBS ketchup
  • 2 TSP Worcestershire sauce
  • 1 TBS cornstarch
  • 1 TBS chopped parsley
  • Salt and pepper to taste 

Instructions

  1. Onion grating – Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes. 
  2. Mix – Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit "pasty" which will ensure your patties hold together well.
  3. Form patties – Divide into 5 and pat very firmly into oval patties around 3/4" / 1 2/3 cm thick.

COOKING AND GRAVY

  1. Brown patties – Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be raw inside). Remove onto plate.
  2. Cook aromatics – If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
  3. Cook mushrooms – Add the mushrooms into the skillet and cook for 2 – 3 minutes until golden.
  4. Make gravy roux – Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
  5. Gravy – Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients. 
  6. Finish cooking steaks – Add steaks along with the juices on the plate. Cook for 5 – 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
  7. Season gravy – Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
  8. Serve salisbury steaks topped with the mushroom gravy – over mashed potato is ideal! Sprinkle with a bit of parsley if desired.