Elevate your weeknight dinner with this timeless American comfort food classic – Salisbury Steak with Mushroom Gravy. Dating back to the late 19th century, this dish was created by Dr. James Henry Salisbury as a healthier alternative to regular beef preparations. Today, it remains a beloved family favorite, combining perfectly seasoned ground beef patties with a rich, savory mushroom gravy that transforms simple ingredients into an extraordinary meal.
Ingredients
For the Salisbury Steaks:
- 1 pound (450g) lean ground beef
- 1/2 cup (30g) panko breadcrumbs
- 1 large egg
- 2 tablespoons (30ml) ketchup
- 1 teaspoon (5ml) Worcestershire sauce
- 1 tablespoon (15g) Dijon mustard
- 1/2 teaspoon (2.5g) garlic powder
- 1/2 teaspoon (2.5g) onion powder
- 1/2 teaspoon (2.5g) salt
- 1/2 teaspoon (2.5g) black pepper
For the Mushroom Gravy:
- 2 1/2 tablespoons (35g) butter
- 2 shallots, thinly sliced
- 1 garlic clove, minced
- 9 ounces (250g) cremini mushrooms, sliced
- 2 tablespoons (16g) all-purpose flour
- 1 cup (236ml) dry white wine (Chardonnay or Sauvignon Blanc)
- 2 cups (470ml) beef stock
- 2 teaspoons (10g) Dijon mustard
- 2 teaspoons (10ml) Worcestershire sauce
- Salt and black pepper to taste
Instructions
- Prepare the Meat Mixture:
- In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, Dijon mustard, and all seasonings
- Mix thoroughly using clean hands or a spatula until well combined
- Form the Patties:
- Divide the mixture into 4 equal portions
- Shape each portion into an oval boat-like patty, approximately 3/4 inch (2 cm) thick
- Create a slight indent in the center of each patty to prevent bulging
- Cook the Steaks:
- Heat 1 tablespoon butter in a large skillet over medium-high heat
- Sear patties for 2 minutes on the first side until caramelized
- Flip and cook for 1 minute on the second side
- Remove to a plate and set aside
- Prepare the Gravy:
- In the same pan, melt remaining butter
- Sauté shallots and garlic for 1 minute
- Add mushrooms and cook for 4 minutes until browned
- Reduce heat to low and stir in flour, cooking for 30 seconds
- Add remaining butter and cook for another 30 seconds
- Pour in wine, stirring until flour dissolves
- Gradually add beef stock, stirring constantly
- Stir in Dijon mustard, Worcestershire sauce, salt, and pepper
- Simmer for 2-3 minutes
- Finish the Dish:
- Return steaks to the pan
- Cover with sauce and simmer for 7-8 minutes until gravy thickens and steaks are cooked through
Nutritional Information
Per serving (1 steak with gravy):
- Calories: 425
- Protein: 28g
- Carbohydrates: 15g
- Fat: 25g
- Fiber: 2g
- Sodium: 780mg
Time Requirements:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Pro Tips and Tricks
- Temperature Matters: Bring meat to room temperature before cooking for even cooking
- Don’t Overwork: Mix ingredients just until combined to ensure tender patties
- Pan Selection: Use a heavy-bottomed skillet for even heat distribution
- Mushroom Enhancement: Let mushrooms brown properly before adding liquid for maximum flavor
- Wine Selection: Choose a good quality drinking wine you enjoy, as it impacts the final taste
Variations and Substitutions
- Meat Options:
- Ground turkey or chicken for a lighter version
- Mix of beef and pork for added richness
- Breadcrumb Alternatives:
- Crushed crackers
- Almond flour (gluten-free option)
- Oat flour
- Wine Substitutes:
- Additional beef broth
- White grape juice with a splash of vinegar
- Cooking wine
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the patties up to 24 hours in advance. Store them covered in the refrigerator until ready to cook.
Q: How do I know when the Salisbury steaks are done?
A: The internal temperature should reach 160°F (71°C), and the meat should no longer be pink in the center.
Q: Can I freeze leftovers?
A: Yes, freeze for up to 3 months in an airtight container. Thaw overnight in the refrigerator and reheat gently.
Q: What sides pair well with Salisbury steak?
A: Mashed potatoes, egg noodles, steamed vegetables, or rice make excellent accompaniments.
Storage and Make-Ahead Tips
Storage Instructions:
- Refrigerator: Store leftovers in an airtight container for up to 3 days
- Freezer: Freeze cooked steaks and gravy separately for up to 3 months
- Thawing: Defrost overnight in the refrigerator
Make-Ahead Options:
- Form patties up to 24 hours in advance
- Prepare mushroom gravy up to 2 days ahead
- Store components separately until ready to assemble
- Reheat gently on stovetop, adding a splash of beef broth if needed
