This recipe is exceptional and elevates the Salisbury steak of my youth to an entirely new level. Also, I am fascinated with foods that have a story of origin. The Salisbury steak has historical significance dating back to the Civil War when Dr. James Henry Salisbury, began making Salisbury steak to keep the soldiers healthy. Thank you to Dr. Salisbury!
Feel free to share the story of its origin when you serve this for dinner and your family is praising your culinary gifts!
For the Salisbury Steaks:
⅓ cup breadcrumbs
1 small yellow onion – grated with the juice it produces
1 tsp. kosher salt
½ tsp. black pepper
1 lb. lean ground beef (such as ground sirloin which is 90/10)
1 Tbsp. extra-virgin olive oil
For the Mushroom Gravy:
2 Tbsp. butter
8 oz. sliced mushrooms (preferably Baby Bella)
2 Tbsp. all-purpose flour
2 cups beef broth
kosher salt to taste
black pepper to taste
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Salisbury Steak Patties
In a large bowl, mix the grated onion (with its juices), the breadcrumbs, the egg, kosher salt, and black pepper until well combined.
Add the lean ground beef to the bowl with the breadcrumb mixture and mix until well combined – I suggest wearing plastic gloves and using your hands to ensure all the ingredients are completely incorporated.
Divide the beef mixture evenly to make four patties.
Form 4 oval shaped patties with your hands about ¾” thick.
Heat a large skillet (I use cast iron) over high heat. Only after it’s searing hot (after about 2 minutes), add the olive oil (1 Tbsp.) to the pan and swirl to coat.
Carefully place the patties into the hot pan and cook for 2 minutes on each side – until each has nice brown color. To get the best color, don’t move them until the two minutes are up. You will not cook them through at this step.
Remove the patties to a plate. Set aside.
Add the butter (2 Tbsp.) to the skillet. Once the butter has melted, add the sliced mushrooms.
Cook the mushrooms for 2 minutes, or until golden. Then, sprinkle the flour over the mushrooms. Stir the mushrooms, coating each of them in the flour, and continue to cook for 1 more minute.
Add the beef broth, stirring constantly to incorporate the flour, and bring it to a simmer. Simmer about 5 minutes or until the sauce has thickened.
Add the partially cooked steak patties back into the gravy mixture and simmer, uncovered, for 5 to 10 more minutes (the internal temperature should be 160° F) and the gravy has thickened.
Serve steaks over mashed potatoes with mushroom gravy drizzled on top. It is fantastic!