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Salisbury Steak with Onion Gravy

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Prep time: 20 minutes Cook time: 40 minutes Total time: 1 hour Servings: 4

Ingredients

For the Salisbury Steak Patties:

  • 1 ½ lbs (680g) Ground Beef (80/20 or 85/15 lean-to-fat ratio is best)

  • ½ cup Panko breadcrumbs

  • ¼ cup Whole milk

  • 1 tbsp Ketchup

  • 1 large Egg, lightly beaten

  • 2 cloves Garlic, minced

  • 2 tsp Worcestershire sauce

  • 1 tsp Dijon mustard

  • 1 tsp Onion powder

  • 1 tsp Dried parsley

  • 1 tsp Kosher salt

  • ½ tsp Freshly ground black pepper

  • 1 tbsp Olive oil (for searing)

For the Rich Onion and Mushroom Gravy:

  • 2 tbsp Unsalted butter

  • 2 large Yellow onions, thinly sliced

  • 8 oz (225g) Cremini mushrooms, sliced

  • ½ tsp Granulated sugar (helps caramelization)

  • 3 tbsp All-purpose flour

  • 3 cups Beef broth (low-sodium recommended)

  • 1 tbsp Worcestershire sauce

  • ½ tsp Dried thyme

  • Salt and pepper, to taste

  • Fresh chopped parsley, for garnish

Step-by-Step Instructions

Step 1: Create the Binder (Panade)

In a large mixing bowl, combine the panko breadcrumbs, whole milk, and ketchup. Stir together until a soft paste forms. Let this sit for 5 minutes. This allows the breadcrumbs to fully absorb the liquid, ensuring a uniform texture in the meat.

Step 2: Mix the Patties

Intensity: High (Careful Handling Required) To the bowl with the panade, add the beaten egg, minced garlic, Worcestershire sauce, Dijon mustard, onion powder, dried parsley, salt, and pepper. Whisk these wet ingredients and spices until well combined.

Add the ground beef to the bowl. Using clean hands, gently break up the meat and mix it with the other ingredients. Mix until everything is just incorporated. Do not overwork the meat.

Step 3: Form the Steaks

Divide the mixture into 4 equal portions (about 6-7 oz each). Shape each portion into an oval patty, approximately ¾-inch thick. Using your thumb, make a slight indentation in the center of each patty; this prevents them from doming up while cooking.

Step 4: The Hard Sear

Intensity: High (Active Attention) Heat 1 tablespoon of olive oil in a large skillet (cast iron or stainless steel works best) over Medium-High Heat. Once the oil is shimmering and very hot, carefully place the patties into the skillet.

Cook for 3–4 minutes per side, without moving them, until they have developed a deep, dark brown crust. They should not be cooked through. Remove the patties to a plate and set aside. Do not wipe out the skillet.

Step 5: Sauté the Vegetables

Reduce the heat to Medium. Add the butter to the same skillet. Once melted, add the sliced onions, mushrooms, and sugar.

Sauté for 10–15 minutes, stirring frequently. The onions must turn soft and develop a rich brown, caramelized color. Scrape the bottom of the pan to loosen any beef “fond” left from Step 4.

Step 6: Create the Roux and Gravy

Intensity: Moderate (Temperature Control) Sprinkle the all-purpose flour evenly over the brown onions and mushrooms. Stir constantly for 1–2 minutes to cook out the “raw” flour taste.

Gradually pour in the beef broth, roughly ½ cup at a time, whisking continuously to prevent lumps. Add the Worcestershire sauce and dried thyme. Bring the mixture to a low boil. The gravy will begin to thicken immediately.

Step 7: Simmer to Finish

Intensity: Low Reduce the heat to Low. Carefully place the seared beef patties (and any juices collected on the plate) back into the simmering gravy. Ensure they are mostly submerged.

Cover the skillet and simmer gently for 10–12 minutes, or until the patties reach an internal temperature of 160°F (71°C) and the gravy is thick and glossy. Taste the gravy and season with additional salt and pepper if necessary.

Step 8: Serve

Garnish with fresh parsley and serve immediately over mashed potatoes or egg noodles.

Important Recipe Notes

  • Meat Selection: 80/20 ground beef provides the best flavor and moisture. If you use 90% lean or higher, the patties may turn out dry.

  • Mushroom Options: Cremini mushrooms offer a deeper, more earthy flavor than white button mushrooms, but either will work.

  • Make-Ahead: You can form the patties and slice the vegetables up to 24 hours in advance. Keep them covered in the refrigerator until ready to cook.

Final Take

Enjoy this redefined comfort classic. It is a dish that proves that with a little attention to technique and high-quality ingredients, traditional recipes can always be improved.

Nutrition Facts (Per Serving)

  • Recipe Name: Salisbury Steak with Onion Gravy

  • Serving Size: 1 Patty with ¼ of the Gravy

  • Servings Per Recipe: 4

Amount Per Serving:

  • Calories: 580

  • Total Fat: 38g

    • Saturated Fat: 16g

  • Cholesterol: 185mg

  • Sodium: 1150mg

  • Total Carbohydrates: 22g

    • Dietary Fiber: 3g

    • Sugars: 8g

  • Protein: 37g

  • Vitamin D: 4mcg

  • Calcium: 95mg

  • Iron: 5mg

  • Potassium: 880mg

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