This recipe is outstanding and takes the Salisbury steak I grew up eating to a whole new level. Additionally, I find foods with origin stories to be fascinating. The Civil War, when Dr. James Henry Salisbury started preparing Salisbury steak to keep the soldiers well, is when the Salisbury steak first gained historical significance.
If you serve this to your family for dinner and they compliment you on your culinary skills, feel free to tell them the tale of how it came to be!
For the Salisbury Steaks:
- 1 lb. lean ground beef
- ⅓ cup breadcrumbs
- 1 egg
- 1 small yellow onion 1 tsp. kosher salt
- ½ tsp. black pepper
- 1 Tbsp. extra-virgin olive oil
For the Mushroom Gravy:
- 2 Tbsp. butter
- 8 oz. sliced mushrooms
- 2 Tbsp. all-purpose flour
- 2 cups beef broth
- kosher salt to taste
- black pepper to taste
Salisbury Steak Patties:
- The breadcrumbs, egg, chopped onion (and any juices), kosher salt, and black pepper should all be thoroughly mixed in a large bowl.
- Lean ground beef should be added to the bowl containing the breadcrumb mixture, and it should be well mixed in with your hands while wearing plastic gloves to ensure all the ingredients are evenly distributed.
- To form four patties, divide the beef mixture in half evenly.
- With your hands, create 4 oval-shaped patties that are approximately 34″ thick.
- A sizable skillet is heated over high heat. Add the olive oil to the pan and stir it to coat after it has reached scorching temperature.
- Put the patties onto the hot pan carefully, and cook for 2 minutes on each side, or until they are nicely browned. Wait to move them until the two minutes have passed in order to get the optimum color. They won’t be fully cooked at this point.
- the patties to a dish after removal.
- 2 tablespoons of butter are added to the skillet. Add the sliced mushrooms after the butter has melted.
- The mushrooms should be cooked for 2 minutes, or until browned. The flour should then be applied on the mushrooms. Cook the mushrooms for one additional minute after giving them a stir and covering them all with flour.
- Bring it to a simmer and then add the beef broth, stirring constantly to incorporate the flour. 5 minutes should be sufficient for the sauce to thicken.
- Reintroduce the partially cooked steak patties into the gravy mixture and cook, uncovered, for an additional 5 to 10 minutes until the gravy has thickened and reached an internal temperature of 160° F.
- Steaks should be served with mashed potatoes and mushroom gravy on top. It is wonderful!