More Steaks!
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A cross between a hamburger and a meatball, Salisbury steak is the staunch classic that we think is well deserving of a revival. A staple from the bygone era of box TV dinners in the living room and microwave dinners, this meal takes seasoned and browned ground beef patties and smothers them in a rich mushroom gravy. The result is a dinner that’s as heartwarming as an at-home Saturday movie night, but simple to make. Here are a few key points to pay attention to along the way to take the classic comfort food up a notch.
What People Are Saying:
"Soooo delicious. I made it twice already." - SummeRose
"Incredible. Followed the recipe 100% and would not change a thing. Delicious dinner, paired with mashed potatoes and steamed broccoli (and the leftover malbec)." - hea5700
The first steps here are basically like making a meatloaf. Simply grab a bowl and mix up some egg, plain bread crumbs, Worcestershire (just don't try to pronounce it), garlic powder, onion powder, salt, and pepper. Plop in the ground beef and mix with your hands until it's nice and tacky.
Time to cook! Well, sort of. Heat up some oil in a skillet. Pinch off a small piece of the beef mixture and cook it through. Give it a taste. If it needs more salt or pepper, season the remaining beef mixture. Form the perfectly seasoned beef mixture into 4 patties and arrange on a parchment-lined baking sheet. Using your fingertips, dimple each patty 8 to 10 times.
Wipe out your large skillet, then heat up more oil. Cook the patties over medium heat until browned on one side. Flip 'em over and cook until the other side is browned too, 2 to 3 minutes should do it.
Drain off all but 3 Tbsp. fat from the skillet. Throw in the mushrooms, then pour in 1/4 c. water (more on that later). Cook until browned, then season with salt.
In the same skillet, melt some butter, then cook the onions until just softened, about 7ish minutes. Add the flour and tomato paste to thicken up the gravy. Pour in the wine to reduce the gravy. Whisk in the chicken stock and Worcestershire. Bring to a boil, then simmer until the gravy is silky and nice and thickened, about 5ish minutes more.
Remove the thyme and return the mushrooms to the gravy. Top with the perfectly seasoned and cooked beef. Simmer, spooning that gorgeous gravy over, until the steaks are fully cooked through, another 5ish minutes more. Divide among plates with your favorite carby side!
Full list of ingredients and directions can be found in the recipe below.
One of the best parts of this classic dish is the mushroom gravy, so we love to pair this dinner with creamy mashed potatoes to soak up every last bite. Serve up some homemade potato rolls and peas and carrots, and you've got a delicious dinner on your hands that will put the freezer aisle to shame.
To make this simple meal even easier, Salisbury steaks can be made in advance and frozen. You can freeze the raw steaks if you like (freeze individually on a parchment-lined baking sheet until firm and then transfer to an airtight container), or you can freeze the fully cooked steaks with the gravy. Either way, they should stay good for up to 1 month.
large egg
plain dried bread crumbs
Worcestershire sauce
garlic powder
onion powder
(or more) kosher salt
freshly ground black pepper
ground beef
plus 1 tsp. neutral oil
crimini mushrooms, scrubbed, thinly sliced
kosher salt, divided
unsalted butter
yellow onion, chopped
sprigs fresh thyme
all-purpose flour
tomato paste
red wine (such as Cabernet Sauvignon)
low-sodium chicken stock
Worchestershire sauce
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