Salisbury Steak

Salisbury Steak

Salisbury Steak with Mushroom Gravy is a beloved comfort food that is simple to prepare. Tender, seasoned beef patties crafted from ground beef (mince) are generously covered in an incredibly flavorful mushroom gravy. This Salisbury Steak recipe has been enjoyed and appreciated by readers globally. Now, it is your opportunity to savor it!

Salisbury steak

In our local dog park, there resides a man who lives in his car. He is an esteemed member of our community – he is familiar with all the locals, cares for the park as if it were his own backyard, enjoys stunning views over Sydney’s picturesque Pittwater waterways, and shares the most amusingly bad jokes.

The tale of this Salisbury Steak recipe is that I frequently bring hot meals to him, occasionally even gourmet dishes like duck confit. As Christmas approached one year, I inquired about his favorite meals from all the dishes I had delivered to him that year.

He replied, “Oh, those burgers with the mushroom gravy were outstanding!” Consequently, I prepared them once more for him, and the following day, I published the recipe on my website. 🙂

This occurred back in 2015, and that is how this Salisbury Steak recipe found its way onto my website!

How to make Salisbury Steak

Preparing Salisbury Steak entails creating seasoned beef patties using mince / ground beef, followed by the preparation of a mushroom gravy. In my recipe, there are two small adjustments I make compared to the traditional Salisbury Steak recipe that I believe enhance the flavor:

I grate the onion and soak the breadcrumbs in the juices – this method is guaranteed to yield softer and more flavorful steaks, a tried and true technique that I also employ for my classic Italian Meatballs (with numerous reviews supporting this!). Additionally, it is far more effective than cooking chopped onions (raw onion pieces in steak are unappealing), and it mitigates the risk of the steaks disintegrating if the onions are not finely chopped enough; and

Sear the beef patties briefly before finishing their cooking in the gravy: I prefer to sear them in an extremely hot skillet to achieve a brown crust on the outside while keeping the inside rare. After that, I complete the cooking process in the gravy, allowing the juices that escape during cooking to enhance the flavor of the gravy. Never squander free flavor! That is my principle! Additionally, the gravy adds moisture to the steaks, which is a double advantage!

What distinguishes a Salisbury Steak from Hamburger patties? Great Hamburger patties consist solely of high-quality ground beef, salt, and pepper. In contrast, the ingredients for Salisbury Steak patties resemble those of meatballs, incorporating breadcrumbs, onion, and flavor enhancers like Worcestershire sauce.

Salisbury Steak is essentially a reflection of my culinary style on a plate. It embodies wholesome, comforting, and straightforward food that is budget-friendly, delivers a robust flavor, and is not overly complicated or time-consuming to prepare. I hope you enjoy it as much as I do! Salisbury steak is an incredibly delicious method to elevate ordinary ground beef/mince into something extraordinary! The process of grating onion and soaking breadcrumbs will enhance the taste and tenderness of your patties, while the Mushroom Gravy becomes exceptionally flavorful by cooking the Salisbury Steaks in the gravy.

Recipe Notes:

1. This recipe was originally published in December 2015. The cooking steps have been optimized for efficiency, while the ingredients remain unchanged. If you wish to adhere to the original recipe, a PDF version is available.

2. The nutritional information provided below is based on a serving of Salisbury Steak with gravy, excluding any side dishes.

Fixings

Meat Mixture:

• 1 1/2 pounds lean ground meat
• 1/2 cup prepared breadcrumbs
• 1 tablespoon ketchup
• 2 teaspoons dry mustard
• 4 runs Worcestershire sauce
• 1 3D shape hamburger bouillon, disintegrated (or powdered meat base)
• Salt and pepper
• 1 tablespoon spread
• 1 tablespoon olive oil

Sauce:

• 1 entire onion, split and meagerly cut (or diced assuming you like)
• 2 cups meat stock, more if necessary for diminishing
• 1 tablespoon ketchup
• 1 teaspoon preparing sauce, like Kitchen Bouquet, discretionary
• 4 runs Worcestershire
• 1 teaspoon cornstarch, discretionary
• Salt and pepper

Bearings

Cool-n-easy-strawberry-pie.

For the meat blend: Combine the ground hamburger, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and a few salt and pepper. Manipulate until all joined. Structure into 4 to 6 oval patties, and afterward make lines across the patties to give them a "steak" appearance.

Fry the patties in a skillet with the spread and oil over medium-high hotness on the two sides until as of now not pink in the center. Eliminate from the skillet and pour off any abundance oil.

For the sauce: Reduce the hotness to medium and include the cut onions. Mix and cook until brilliant brown and fairly delicate, for quite some time. Add the hamburger stock, ketchup, preparing sauce, if utilizing, and the Worcestershire. Then, at that point, consolidate the cornstarch with a little meat stock and add to the sauce if utilizing. Mix and cook to diminish.

Add a sprinkle of salt and pepper and more stock if necessary for diminishing. Then, at that point, return the patties to the sauce. Spoon the sauce over the top and let them stew and hotness back up for a few minutes. Appreciate it !!!Sticky-rich-onion-gravy-recipe.

Salisbury Steak VIDEO