Salisbury Steak Recipe

Ground beef: The main protein component, providing a rich and hearty base for the patties.

Egg: Acts as a binder to help hold the patties together.

Breadcrumbs: Adds structure and helps absorb moisture, keeping the patties tender.

Onion: Adds flavor and moisture to the patties.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the patties.

Butter: Used for cooking the mushrooms and adding richness to the gravy.

Mushrooms: Adds an earthy flavor and texture to the gravy.

Flour: Helps thicken the gravy.

Beef broth: Forms the base of the gravy, adding a deep, savory flavor.

Worcestershire sauce: Adds a complex, umami-rich flavor to the gravy.

When forming the patties, make sure to handle the ground beef mixture gently to avoid overworking it, which can result in tough Salisbury steaks. Additionally, when cooking the mushrooms, allow them to brown properly by not overcrowding the skillet; this will enhance their flavor and add depth to the gravy.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to egg.

• breadcrumbs - Substitute with oatmeal: Oatmeal can act as a binder and adds a slightly different texture but works well in meat mixtures.

• finely chopped onion - Substitute with shallots: Shallots provide a milder flavor and can be used in the same quantity as onions.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same quantity for a similar heat.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and works well for sautéing.

• sliced mushrooms - Substitute with zucchini: Zucchini provides a different texture but absorbs flavors well and adds moisture.

• flour - Substitute with cornstarch: Cornstarch is a great thickening agent and can be used in a smaller quantity than flour.

• beef broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• worcestershire sauce - Substitute with soy sauce and a dash of vinegar: This combination mimics the tangy and savory flavor of Worcestershire sauce.

• Allow the Salisbury steak to cool completely before storing. This helps prevent condensation, which can lead to soggy patties and spoilage.

• For short-term storage, place the steak patties and gravy in an airtight container. Store in the refrigerator for up to 3-4 days. Make sure to keep the patties and gravy together to maintain their flavor.

• For longer storage, consider freezing. Wrap each patty individually in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped patties in a freezer-safe bag or container.

• To freeze the gravy, pour it into a freezer-safe container, leaving some space at the top for expansion. Alternatively, you can freeze the gravy in ice cube trays and then transfer the frozen cubes to a freezer bag for easy portioning.

• Label each container or bag with the date of storage to keep track of freshness. Salisbury steak can be frozen for up to 2-3 months.

• When ready to reheat, thaw the patties and gravy in the refrigerator overnight. Reheat in a skillet over medium heat, adding a splash of beef broth or water if the gravy is too thick.

• For a quicker option, you can reheat the Salisbury steak in the microwave. Place the patties and gravy in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power until warmed through, stirring the gravy occasionally.

• Always ensure the Salisbury steak is heated to an internal temperature of 165°F (74°C) before serving to ensure food safety.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Salisbury steak in an oven-safe dish and cover it with aluminum foil to prevent drying out.
  3. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C).
  4. For an extra touch, you can add a bit of beef broth or gravy to the dish before covering it with foil to keep the steak moist.

• Stovetop Method:

  1. Place the Salisbury steak in a skillet over medium-low heat.
  2. Add a splash of beef broth or water to the skillet to create steam and keep the steak moist.
  3. Cover the skillet with a lid and heat for about 10-15 minutes, flipping the steak halfway through.
  4. Ensure the internal temperature reaches 165°F (74°C) before serving.

• Microwave Method:

  1. Place the Salisbury steak on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, then check the temperature.
  4. Continue heating in 1-minute intervals until the internal temperature reaches 165°F (74°C).

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the Salisbury steak in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and, if desired, quickly sear in a hot skillet for 1-2 minutes per side to refresh the exterior.

• Mixing bowl: Use this to combine the ground beef, egg, breadcrumbs, onion, salt, and pepper.

• Skillet: This is essential for cooking the patties and later for making the mushroom sauce.

• Spatula: Handy for flipping the patties to ensure they brown evenly on both sides.

• Knife: Necessary for finely chopping the onion and slicing the mushrooms.

• Cutting board: Provides a safe surface for chopping the onion and slicing the mushrooms.

• Measuring cups: Use these to measure out the breadcrumbs and beef broth accurately.

• Measuring spoons: These will help you measure the salt, pepper, and Worcestershire sauce precisely.

• Whisk: Useful for beating the egg and for stirring the sauce to ensure it thickens properly.

• Plate: Use this to set aside the browned patties while you prepare the sauce.

• Wooden spoon: Ideal for stirring the mushrooms and the sauce in the skillet.

Prep ingredients in advance: Chop the onion and slice the mushrooms ahead of time to streamline the cooking process.

Use pre-made breadcrumbs: Save time by using store-bought breadcrumbs instead of making your own.

Make patties ahead: Form the ground beef mixture into patties and refrigerate them until ready to cook.

One-pan method: Cook the patties and mushrooms in the same skillet to reduce cleanup time.

Quick thickening: Mix the flour with a bit of beef broth before adding it to the skillet to avoid lumps and speed up the thickening process.