Description
Classic Salisbury Steaks featuring tender ground beef patties cooked in a rich mushroom and onion gravy. This comforting dish is perfect for a hearty family meal and pairs wonderfully with mashed potatoes and vegetables.
Ingredients
Scale
Main Ingredients
- 2 pounds lean ground beef
- 2 large eggs
- ½ cup Italian breadcrumbs
- 1 teaspoon coarse kosher salt
- ½ teaspoon black pepper
- 2 teaspoons Worcestershire sauce (divided)
For Cooking and Sauce
- 3 Tablespoons olive oil
- 4 Tablespoons salted butter
- 1 large sweet onion, sliced
- 4 cloves garlic, minced
- 16 ounces brown mushrooms, sliced
- 2 teaspoons tomato paste
- 4 Tablespoons all-purpose flour
- 5 cups beef broth
- 1 teaspoon red wine vinegar
- Chopped fresh parsley for garnish
Instructions
- Prepare the meat mixture: In a large mixing bowl, combine ground beef, breadcrumbs, eggs, kosher salt, black pepper, and 1 teaspoon Worcestershire sauce. Mix gently by hand until just combined, being careful not to overmix. Shape into rectangular patties, each about ½ to ¾ cup of meat mixture.
- Brown the patties: Heat olive oil in a large 12-inch or larger skillet over medium-high heat. Add the patties and cook for 3 to 5 minutes per side until browned. Remove patties to a plate and drain any released juices from the pan.
- Sauté onions and garlic: Add butter to the same skillet. Once melted, add sliced onions. Cook for about 10 minutes, scraping up browned bits from the pan bottom, until onions are softened. Add minced garlic and cook for 1 to 2 more minutes until fragrant.
- Cook mushrooms: Add sliced mushrooms to the pan. Cook for 5 minutes, stirring occasionally until mushrooms release their liquid.
- Add tomato paste and flour: Stir in tomato paste and flour. Cook for another 5 minutes, stirring occasionally, to caramelize the tomato paste and remove the raw flour taste.
- Make the gravy: Slowly pour in beef broth while stirring continuously. Add remaining 1 teaspoon Worcestershire sauce and red wine vinegar. Stir to combine.
- Simmer steaks in gravy: Return the meat patties to the skillet with the gravy. Cover and cook for 15 minutes over medium-low heat, spooning gravy over the steaks occasionally. Use a digital meat thermometer to ensure steaks reach an internal temperature of 160°F.
- Garnish and serve: Sprinkle chopped fresh parsley over the steaks. Serve hot with mashed potatoes and your favorite vegetables.
Notes
- Storage: Once cooled, store Salisbury steaks and gravy in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze cooled steaks and gravy in a freezer-safe container or wrap individually for up to 3 months.
- Reheating: Reheat the steaks in a skillet over low heat, adding a splash of broth or water to thin out the gravy if necessary.
