Salisbury steak. The mere name used to make me cringe because it always conjured thoughts of the frozen patties that turned into something that might somewhat resemble meat smothered in a heavy, salty sauce that might be gravy. Needless to say, I was never a fan. That is, until I decided to make it myself. I knew there had to be something better than that pseudo-patty in the “somewhat sauce”. Determined, I set out to make a Salisbury steak dish that was full of fresh ingredients and real flavors.
It took some trial and error. Salisbury steak is a very unique mixture. Too little of the additives and it tastes like plain beef patties in gravy. If you overdo it, the meat turns into mush. Trust me – I’ve been down that road and back a couple of times trying to get it just right.
After a lot of adjustment, experimentation and not-quite-right dishes, this recipe was born. The first time I made it, I knew this was just….IT. It has those traditional Salisbury steak flavors, but it’s made from fresh ingredients, so there’s no preservatives, there’s no “hidden” ingredients in the patties, and the sauce is creamy and rich and full of flavor. When you want to make a true classic with a fresh, healthier twist, this is just the recipe you need. Call the family together tonight over a hearty, filling meal that you can feel good about.
- 3 tablespoons olive oil, divided
- 1 pound ground beef
- ½ yellow onion, minced
- ½ cup plain breadcrumbs
- 1 egg
- 3 teaspoons Worcestershire sauce
- ¾ teaspoon salt, divided
- ¼ teaspoon black pepper
- 12 ounces fresh Cremini or button mushrooms, sliced
- 2 tablespoons flour
- 2 cups beef stock
- 2 teaspoons ketchup
- Combine onion, bread crumbs, egg, Worcestershire sauce and ¼ teaspoon each salt and pepper in a medium bowl.
- Crumble the ground beef over the mixture, then combine everything together.
- Form four oval-shaped patties, spreading them out so that they are about a half-inch thick.
- Heat one tablespoon of olive oil in a skillet over medium-high heat.
- Cook the patties on one side until caramelized and well browned, about five minutes.
- Flip the patties and cook until they are brown and caramelized on the other side, about four minutes.
- Remove the patties to a plate and drain the pan.
- Heat two tablespoons of olive oil in the skillet over medium heat.
- Add the mushrooms to the pan and cook them, stirring frequently, for about ten minutes, until browned and softened.
- Sprinkle the flour over the mushrooms and stir well to combine. Cook for 2 minutes.
- Add the beef broth quickly, stirring constantly to dissolve the flour.
- Turn the heat to medium-high and heat until the sauce is simmering. Turn the heat down to medium.
- Stir in the ketchup.
- Add the patties back to the pan and let them simmer in the mushroom sauce until cooked through, about five minutes.