Salisbury Steak

Delicious, savory, flavorful seasoned ground beef patties in rich mushroom and onion gravy. Oh boy! Talk about good!

Salisbury Steak

Scott James Gaspard

Seasoned beef patties made with ground beef smothered in savory onion and mushroom gravy.

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Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 354 kcal

Equipment

• cutting board
• kitchen knife
• large bowl
• large cast-iron skillet
• spatula
• ladle

Ingredients

  

1x2x3x

For the patties

• 1 pound lean ground beef
• ¼ cup bread crumbs – unflavored
• 2 tbsp tomato paste – such as San Marzano
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ tsp onion powder
• ½ tsp black pepper – freshly ground
• ½ tsp kosher salt

For the gravy

• 1 large yellow onion – diced
• 4 ounce mushrooms – sliced
• 1 tsp fresh thyme – finely chopped
• 1 tsp garlic – minced
• 4 tbsp flour
• 2 tbsp Balsamic vinegar
• 3 cups beef stock
• 1 tbsp Worcestershire sauce
• 1 tbsp butter
• 1 tsp kosher salt – more to taste
• ½ tsp black pepper – freshly ground, more to taste
• ½ cup green onions – chopped
• ½ cup fresh parsley – chopped
• 1 cup dry red wine

Instructions

 

• In a large bowl, add the ground beef, bread crumbs, tomato paste, Worcestershire sauce, Dijon mustard, onion powder, black pepper, and salt.
  
• Thoroughly work this together with clean hands. Divide the beef mixture into 4 equal size portions and form into patties about ½ inch thick. Set aside on a sheet lined with parchment paper.
  
• Heat 1 tsp olive oil over medium heat in a large cast-iron skillet. Add the patties to the pan, and cook until browned, approximately 3 minutes. Turn the patties over and cook for another 3-4 minutes, or until browned.
  
• Transfer to a platter and keep warm.
  
• Heat up the beef stock in the microwave for a few minutes in a measuring cup, then set aside.
• Add the onions and balsamic vinegar to the hot pan and cook until translucent.
  
• Add the mushrooms and cook until softened.
  
• Add the flour, garlic, and thyme. Cook for 1 minute.
  
• Stir in the red wine and deglaze, scraping the bottom of the pan to loosen any brown bits (the fond). When the wine is almost fully reduced, slowly incorporate the hot beef stock, stir in 1 tbsp Worcestershire sauce, and bring the mixture to a boil.
  
• When the gravy begins to thicken, turn the heat down to low and stir in 1 tbsp butter. Season with salt and pepper to your liking.
  
• Return the beef patties, and cook for 10 minutes more.
  
• Stir in the green onions and parsley.
  
• Serve over rice, noodles, or mash potatoes.

Notes

Fresh mushrooms are better, but you can use jarred mushrooms in a pinch, it still tastes mighty good!

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Nutrition

Calories: 354kcal | Carbohydrates: 24g | Protein: 32g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1538mg | Potassium: 1107mg | Fiber: 2g | Sugar: 6g | Vitamin A: 998IU | Vitamin C: 19mg | Calcium: 85mg | Iron: 5mg