A great revival in cuisine is taking place! Salisbury steak was a comfort food staple in the 50's and is once again being enjoyed for its low-carb, high-protein diet that will have you “smacking your chops” in delight.
What makes this Salisbury steak so incredible is not only the meat itself, but the delicious gravy that melts into the meat with a robust melding of flavors.
While the traditional Salisbury steak could be found in a frozen TV dinner, this homemade recipe is a high-quality, fresh and tasty alternative.
Salisbury steak was invented by a physician during the American Civil War for its low in carbohydrates and high in protein.
Dr. Salisbury believed this food is so healthful, it should be consumed for breakfast, lunch and dinner!
Many people may think this recipe is a steak, but it’s actually more like a small meatloaf with an identifiable shape and specific ingredients.
Good quality ground beef is preferred for better flavor but substituting some ground pork improves the texture.
The meat is measured into equal sized portions and pressed into to three-quarter-inch thick oblong patties.
Pressing a dimple into the patty helps to keep it flat while cooking, preventing the meat mixture from puffing up.
This wholesome and hearty meal will satisfy even the most discriminating palate, and is super easy to prepare.
Try these with the Salisbury Steak:
And yes, you can serve this to company. Check out our '60s Sitcom TV Dinner Party... Gr8 Fun!
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Salisbury Steak with Mushroom Onion Gravy
For the patties:
- 1/2 cup minced onions
- 1 Tablespoon olive oil
- 1 pound ground beef
- 1/3 cup plain panko crumbs
- 1 egg, beaten
- 2 Tablespoons ketchup
- 1 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 2 cups low sodium beef broth
- 2 Tablespoons flour
- 2 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 8 ounces assorted sliced mushrooms, I like crimini and portobello.
- 1/2 cup minced onions
- 1 teaspoon Kitchen Bouquet
- 1/2 Tablespoon Worcestershire Sauce
- Salt and pepper to taste
- In a large pan, saute minced onion in olive oil until translucent.
- Remove sautéed onions from the pan and set aside to cool.
- In a large mixing bowl, combine ground beef, panko crumbs, egg, ketchup, salt and pepper.
- Add sautéed onions to the beef mixture and combine.
- Shape beef mixture into 4 oblong patties, about 3/4 inch thick.
- In the same large pan, on using a grill pan, on medium high-heat, sear the beef patties 3 minutes on each side. (See Gr8 Tip below if using a grill pan.)
- Remove patties from the pan, cover and set aside.
- In a glass bowl, whisk flour and beef stock together.
- In the same pan that the patties were cooked in, add the butter.
- On medium heat, add mushrooms and onions and sauté until mushrooms and onions are softened.
- Add beef stock, Kitchen Bouquet and Worcestershire Sauce to the skillet and cook until sauce is slightly thickened.
- Add salt and pepper to taste.
- Add beef patties to the skillet; bring to a boil.
- Reduce heat to medium and cook for 8-10 minutes longer.
- Serve the beef with mushroom gravy and a side of mashed potatoes and vegetables.
- If using a grill pan to get sear marks, start by searing the patties on high heat for a few minutes on each side. Once seared, remove the patties, cover, and set aside. This method is done only for the grill-mark appearance. A regular fry pan can be used for the rest of the recipe.
- Do not over cook the patties as you want them to still be raw on the inside before adding them to the gravy. Once combined with the sauce, the juices from the patties will add flavor to the gravy as they cook.
- Patties are done when the internal temperature reaches 145°F with an instant-read thermometer.