Salisbury steak, a popular retro recipe, of tender beef patties smothered in luscious brown gravy.
Salisbury steak is the epitome of comfort food. Burger patties smothered in savory brown gravy, optionally topped with tender mushrooms and onions, this dish is truly stick-to-your-ribs and hearty.
And as long as gravy is involved we may as well serve ’em alongside some fluffy mashed potatoes and sweet peas.
If you’ve never had Salisbury steak, you have at least seen the TV dinner version while walking through the frozen food aisle at the grocery store. I’ve actually never had the frozen dinner version but I can assure you the homemade version is delicious.
Tim actually got me going on the Salisbury steak train. Whenever he says a particular food looks gross to him, (this time was Salisbury steak) it just gets the fire in me going. I love trying different foods! And for some reason, my favorite foods to try are the ones he thinks are gross. 😛 Evil wife.
Unlike regular burgers, Salisbury steaks have untraditional seasonings and binders added to it. Making them up reminded me of the process of making meatballs or meatloaf. The patties get a good pan-fried crust on both sides and the onions and mushrooms get a quick saute.
After that, everything gets simmered in a mixture of the cooking juices, beef broth, and for some deep flavor, some dry red wine, for 30 minutes, which gives you the perfect amount of time to put together your side dishes. It makes a great weeknight dinner that is both delicious and quick to whip up.
- 1.5 lbs beef
- ½ cup seasoned bread crumbs
- 1 large egg
- 1 tsp Worcestershire sauce
- 1 tbsp dijon mustard
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large onion, sliced
- 8 oz crimini or baby bella mushrooms, sliced
- 2 cups low sodium beef broth
- ½ cup dry red wine (you can sub this with more broth)
- 2 tsp of cornstarch mixed with 3 tsp water
- In a medium-large mixing bowl, add all the ingredients for the steaks EXCEPT the butter and olive oil and mix together. Try not to over mix.
- Divide the meat into 6 equal-sized pieces and form into circle or oval patties (oval to keep it traditional)
- In a large skillet over medium-high heat, add the butter and olive oil
- Add the steak patties and fry both sides until a brown crust develops, remove from the pan and set aside (leave the pan drippings in the pan)
- To the pan, add the onions and mushrooms and saute until the onions are golden
- Add the steak patties back to the pan and pour in the wine and the beef broth, bring to a boil and then lower to a simmer
- Cover with a lid and simmer for 30 minutes (this is the perfect time to get your side dishes going)
- After 30 minutes, remove the patties
- Mix together the cornstarch and water
- To the pan, add the cornstarch mixture into the broth while stirring
- Turn the heat up to medium-high and continue stirring until the broth turns to a thick gravy
- To serve, spoon the gravy, along with the mushrooms and onions, over the Salisbury steaks
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