Description
Hearty Salisbury steak brings comfort and nostalgia to dinner tables across America, blending ground beef with savory seasonings. Tender meat patties smothered in rich mushroom gravy promise a satisfying meal that connects generations of home cooks.
Ingredients
Scale
Meat:
- 1 lb (454 grams) ground beef
Binding and Flavor Enhancers:
- 1/2 cup (60 grams) breadcrumbs
- 1 large egg
- 1/4 cup (40 grams) finely chopped onion
- 2 tablespoons Worcestershire sauce
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt, to taste
- Pepper, to taste
Instructions
- Craft the meat mixture by thoroughly blending ground beef with breadcrumbs, finely diced onion, egg, Worcestershire sauce, garlic powder, thyme, salt, and pepper until ingredients are evenly distributed.
- Gently form the mixture into 4 oval-shaped patties, ensuring uniform thickness to promote even cooking.
- Heat olive oil in a large skillet over medium-high heat (around 375°F), carefully placing patties and cooking for 5-6 minutes per side until golden brown and internal temperature reaches 160°F.
- Transfer cooked patties to a clean plate, maintaining their warmth while preparing the gravy.
- In the same skillet, sauté sliced onions for 3-4 minutes until translucent and softened, then add minced garlic and cook for an additional minute.
- Dust the onion-garlic mixture with flour, stirring continuously to create a light roux and prevent burning.
- Slowly pour beef broth and Worcestershire sauce into the skillet, whisking constantly to prevent lumps and create a smooth consistency.
- Simmer the gravy for 5 minutes, allowing it to thicken naturally, and adjust seasoning with salt and pepper.
- Gently return patties to the skillet, nestling them into the gravy and simmering for an additional 5 minutes to merge flavors and reheat thoroughly.
- Plate the Salisbury steaks, generously coating with rich gravy, and serve alongside mashed potatoes or rice with a fresh vegetable medley.
Notes
- Mixing the meat gently prevents tough, dense patties and keeps them tender and juicy.
- Use fresh breadcrumbs for better texture and binding compared to store-bought dry versions.
- Choose ground beef with 80/20 fat content for maximum flavor and moisture in the steaks.
- Letting the patties rest for a few minutes after cooking helps retain their internal juices and prevents crumbling.
- Prep Time: 10 minutes
- Cook Time: 25-28 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 332 kcal
- Sugar: 1 g
- Sodium: 360 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 105 mg