Salisbury Steaks are a family favorite in our house. I love that they are quick and easy to make, but I was always looking for ways to take the recipe up a notch and make them even better. That’s when I found this recipe – and wow, am I glad I did!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
What You’ll Need:
1 pound ground beef lean
1/4 cup panko bread crumbs
2 tablespoons tomato paste
1 tablespoon worcestershire sauce
1 teaspoon mustard ground
1/2 teaspoon onion powder
1/2 teaspoon fresh ground pepper
Salt – pinch
The gravy:
1 large vidalia onion diced
4 ounces of sliced white mushrooms
1 teaspoon chopped fresh thyme leaves
1 teaspoon garlic powder
2 1/2 teaspoons flour or cornstarch
3 cups beef stock
1 tablespoon worcestershire sauce
1 tablespoon butter
To taste, add kosher salt to the dish.
Fresh parsley or chives chopped
How to Make It:
Blend the beef, breadcrumbs, tomato paste and worcestershire sauce in a large bowl. Add the onion powder, salt, pepper, and ground mustard to your hands. Divide the beef mixture in four equal portions and make patties measuring about 1/2 inch thick.
In a large skillet or cast iron pan, heat 1 teaspoon of olive oil on medium heat. Cook the patties in the pan until golden brown, about 2 minutes. Cook the patties for 3-4 more minutes or until golden brown. Transfer the patties to a platter. Keep warm.
Turn off the heat and pour the fat out of the pan. Cook the onions in the pan until they become translucent. Cook the mushrooms until tender. Add the flour, garlic powder, and thyme. Cook for one minute. Slowly add the beef stock, scraping the pan’s bottom to loosen any brown bits. Bring the mixture to boil. Stir in the worcestershire. Turn the heat down once the gravy has thickened. Stir in the butter. Salt and pepper to your liking
Cook the beef patties in the same pan for about 5-7 minutes, or until no pink remains.
Sprinkle with parsley and chives if desired. Serve immediately
