Salisbury Steak Recipe
This easy Salisbury Steak recipe is simple, delicious, and packed with rich flavors from the beef, mushrooms, and Worcestershire sauce! Whether you’re feeding the whole family or cooking for picky eaters, this dish is the perfect comfort food for any night of the week with its tender beef patties and savory gravy!
Servings: 6 servings
Ingredients
- 3 Tablespoons olive oil
- 2 pounds lean ground beef
- 2 large eggs
- 1/2 cup Italian breadcrumbs
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons Worcestershire sauce divided
- 4 Tablespoons salted butter
- 1 large sweet onion sliced
- 4 cloves garlic minced
- 16 ounces brown mushrooms sliced
- 2 teaspoons tomato paste
- 4 Tablespoons all-purpose flour
- 5 cups beef broth
- 1 teaspoon red wine vinegar
- Chopped fresh parsley for garnish
Instructions
- Add the ground beef, breadcrumbs, eggs, salt and pepper and 1 teaspoon of Worcestershire Sauce to a large mixing bowl.2 pounds lean ground beef, 2 large eggs, 1/2 cup Italian breadcrumbs, 1 teaspoon coarse kosher salt, 1/2 teaspoon black pepper, 2 teaspoons Worcestershire sauce
- Using your hands mix the meat mixture until combined (don’t overmix though). Shape into rectangular(ish) shapes. Each steak will have about ½ - ¾ Cup of the meat mixture.
- Add the olive oil to a large 12” (or bigger) skillet and heat over medium-high heat. Add the steaks and cook for about 3-5 minutes on each side, then remove to a plate. Drain any juices that came from the steak patties.3 Tablespoons olive oil
- Add the butter to the pan. Once it has melted, add the sliced onions. Cook for about 10 minutes, scraping up the stuck bits on the bottom of the pan, until the onions have softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.4 Tablespoons salted butter, 1 large sweet onion, 4 cloves garlic
- Add the sliced mushrooms and cook for 5 minutes, stirring occasionally until the mushrooms have released some of their liquid.16 ounces brown mushrooms
- Add the tomato paste and flour and cook for 5 more minutes while stirring occasionally to allow the tomato paste to caramelize slightly and the flour to lose its raw taste.2 teaspoons tomato paste, 4 Tablespoons all-purpose flour
- Slowly pour in the beef broth while stirring, then add the remaining Worcestershire sauce and vinegar.5 cups beef broth, 1 teaspoon red wine vinegar
- Add the steak patties back to the gravy and cook, covered, for 15 minutes, spooning the gravy over the tops of the steaks. Cook the salisbury steaks until they reach an internal temperature of 160°F when tested with a digital meat thermometer.
- Sprinkle with chopped parsley (for garnish) then serve with mashed potatoes and favorite veggies.Chopped fresh parsley
Notes
Storage
- Store: Once cooled, store Salisbury steaks and gravy in an airtight container in the refrigerator for up to 4 days.
- Freeze: To freeze, place the cooled steaks and gravy in a freezer-safe container or wrap individually for up to 3 months.
- Reheat: Reheat the steaks in a skillet over low heat, adding a bit of broth or water to thin out the gravy if needed.
Nutrition
Calories: 468kcal | Carbohydrates: 20g | Protein: 41g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1497mg | Potassium: 1133mg | Fiber: 2g | Sugar: 5g | Vitamin A: 365IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 6mg
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