If you're looking for a comforting, hearty meal that feels like a warm hug, this Herb-Infused Salisbury Steak with Mushroom Glaze is a game changer. Packed with flavor from fresh herbs and topped with a savory mushroom glaze, it's a dish that's both nostalgic and modern. Perfect for a cozy family dinner or an impressive meal for guests.
Ground beef is the star of the dish, providing a hearty, meaty base. Opt for an 80/20 blend for the best balance of flavor and juiciness. Bread crumbs help bind the mixture together while adding a subtle texture. Onions are finely chopped to blend seamlessly, infusing the patties with a gentle sweetness. The egg acts as a binder, keeping everything together. Worcestershire sauce adds a tangy depth, enhancing the beef's natural flavors. Garlic powder, dried parsley, and dried thyme bring an aromatic herbal touch that elevates the dish. Salt and black pepper are essential for seasoning, while olive oil is used for cooking, adding a rich undertone. The mushrooms create a savory glaze, and beef broth forms the base of the sauce. Finally, cornstarch thickens the glaze, giving it a luxurious texture.
This dish pairs wonderfully with creamy mashed potatoes or a garlic-infused rice pilaf. A side of roasted vegetables or a crisp green salad can add a refreshing contrast to the rich flavors of the steak and glaze. A glass of red wine, like a smooth Merlot, complements the meal beautifully.
Start by gathering all your ingredients and preheating your skillet. In a large bowl, combine the ground beef, bread crumbs, onions, egg, Worcestershire sauce, garlic powder, dried parsley, dried thyme, salt, and black pepper. Mix everything well until it's evenly distributed. You want to get your hands in there to make sure every bite is flavorful.
Shape the mixture into four oval patties, about an inch thick. This thickness keeps them juicy while ensuring they cook through. Heat the olive oil over medium-high heat in your skillet. Once hot, add the patties and cook them for about four minutes per side, or until they're nicely browned. This step is crucial for developing a deep, savory crust.
After browning the patties, remove them from the skillet and keep them warm — a quick foil tent works well. In the same skillet, toss in the sliced mushrooms. Sauté them until they're tender and have released their juices. This usually takes about five minutes.
Pour in the beef broth, and bring it to a gentle simmer. In a small bowl, mix the cornstarch with cold water until smooth, and then stir this slurry into the mushroom mixture. Keep stirring until the glaze thickens, which should only take a minute or two.
Return the patties to the skillet, spoon the mushroom glaze generously over them, and let everything simmer together for about five more minutes. This allows the flavors to meld beautifully and ensures the patties are cooked through.
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