Salisbury Steak is a savory classic that's perfect for a comforting weeknight dinner. This recipe brings you rich flavors and a touch of nostalgia, all wrapped up in a simple preparation. Let's dive into this hearty dish that’s sure to become a family favorite!
Ground beef is the star of the show, offering a hearty base that's both filling and flavorful. The breadcrumbs help bind the patties together while keeping them tender. Adding milk ensures moistness in every bite. A large egg further helps in binding the patties, creating a cohesive mix. Worcestershire sauce adds a savory depth that makes the steak irresistibly rich. Garlic powder and onion powder provide a robust, aromatic foundation that enhances the beef without overpowering it.
Salt and pepper balance and enhance all the flavors. Vegetable oil is used for cooking the patties to a perfect golden brown. Onions and mushrooms bring additional layers of flavor and texture to the dish. Beef broth forms the base of the gravy, infusing it with a savory richness. A cornstarch slurry quickly thickens the sauce to a luscious consistency. Finally, a sprinkle of parsley adds a fresh touch to finish off this comforting dish.
This Salisbury Steak pairs wonderfully with creamy mashed potatoes or buttered egg noodles. For a lighter option, serve it alongside steamed green beans or a crisp garden salad. The gravy is perfect for drizzling over any side dish!
Start by gathering all your ingredients to streamline the cooking process. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Use your hands to mix everything until it's just combined — overmixing can make the patties tough.
Shape the mixture into four oval patties. Aim for even thickness so they cook uniformly. In a large skillet, heat vegetable oil over medium heat. Add the patties to the skillet, cooking them for about 4-5 minutes on each side until they are browned. Remove the patties from the skillet and set them aside, keeping them warm.
Using the same skillet, add the sliced onions and mushrooms. Sauté them for about 5 minutes until the onions turn translucent and the mushrooms soften. If needed, add a little more oil to prevent sticking.
Pour in the beef broth and bring it to a gentle simmer. Return the patties to the skillet, nestling them into the broth. In a small bowl, mix the cornstarch with cold water to create a slurry. Stir this into the skillet, allowing the sauce to thicken over a couple of minutes. Once thickened, sprinkle with chopped parsley before serving.
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