Salisbury Steak
Published Oct. 22, 2022
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium yellow onion
- 3tablespoons Worcestershire sauce
- 3tablespoons ketchup
- 1teaspoon packed dark brown sugar
- 1large egg
- Salt and black pepper
- 1pound ground beef
- ½cup panko bread crumbs
- Olive oil, for searing
- 8ounces cremini mushrooms
- Salt and black pepper
- 1tablespoon all-purpose flour
- 1cup beef stock
- ½cup whole milk
- Worcestershire sauce, ketchup and brown sugar, for seasoning (optional)
- Finely chopped fresh chives, for sprinkling (optional)
For the Steaks
For the Gravy
Nutritional analysis per serving (6 servings)
320 calories; 20 grams fat; 7 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 18 grams protein; 554 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the steaks: Grate about a quarter of the onion into a medium bowl (you should have about ¼ cup of pulp). Set aside the remaining onion for the gravy. Add the Worcestershire sauce, ketchup, brown sugar and egg; season generously with salt and pepper and whisk to combine. Add the ground beef and panko, and with a spoon or fork, gently stir the mixture to combine without overmixing. Form into 8 small, oval-shaped patties about 1 inch thick, place on a plate and into the freezer for 5 to 10 minutes to firm up.
- Step 2
Meanwhile, finely dice the remaining onion. Using a wet towel, wipe the mushrooms clean and thinly slice them.
- Step 3
Cook the steaks: Heat a large skillet over medium and add enough olive oil to lightly coat the bottom. Remove the patties from the freezer, add them to the hot oil and cook until browned, 2 to 3 minutes per side. Transfer to a plate.
- Step 4
Prepare the gravy: To the same skillet, add the onion and mushrooms, season with salt and raise the heat to medium-high. Cook, stirring occasionally until deeply browned but not burned, 8 to 10 minutes. The vegetables will release their water before starting to brown, so be patient. Add more oil if the pan looks dry.
- Step 5
Sprinkle over the flour and cook, stirring, until you can no longer see streaks of white and the raw flour taste cooks out, about 30 seconds.
- Step 6
Stir in the beef stock and milk. Season generously with salt and pepper and bring to a simmer over medium-high. Taste the sauce and season to taste with ½ to 1 teaspoon Worcestershire if you’d like more savoriness, 1 tablespoon ketchup for tanginess and a pinch of brown sugar for a little sweetness. Add the seared steaks to the gravy and reduce the heat to continue simmering, basting the steaks once or twice, until the gravy is thicker and reduced to your liking, 4 to 5 minutes. Serve immediately and sprinkle with chives, if you’d like.
Private Notes
Comments
After making the meat patties, I roll and pat them in a shallow bowl with flour, salt and pepper. Saves adding flour later to thicken the gravy. I never have lumps of uncooked, wet flour in the pan and the “steaks” are a sort of burnished golden-brown after browning them, holding their shape well.
This is a good basic recipe. I liked the texture of the “steaks,” but I will not add the brown sugar if I make it again. The onions add sweetness as does the ketchup, so the extra sugar was just too much for me.
This really shines with a little MSG sprinkled in with the Worcester sauce. I am still sad that most people think MSG is something unhealthy just because of bad research and racism mixed together.
Comfort at it's best. I did add some paprika and herbs to the meat for a bit of an extra complexity.
Made this recipe as is. Only thing I did differently was add a little Bisto to gravy instead of salt. I did add some Worcestershire to the gravy, but no ketchup of sugar as suggested. The actual steaks were a little too sweet for my liking. Next time I would only use or two Tbsp of the ketchup and omit the sugar all together.
This was really good. I think it’s flexible enough to modify for what’s in the pantry and what I want. I made it as written, except that I made six patties instead of eight. I thought the amount of Worcestershire might be too much, but it really gave a very good flavor. I’ve made other Salisbury steak recipes in the past and this one is different enough to make me want to use this one from now on. Thanks!