My children love pretty much anything that’s ground meat. Burgers, meat loaf, meatballs, ground meat tacos, bolognese, and pretty much anything else you can think of that could be made from ground meat. This leads me to make ground meat dishes reasonably often. One such dish that I more recently added into the mix is Salisbury Steak.
Mini-meafloafs shaped like steaks and cooked in a brown mushroom gravy. How could one not enjoy this? This is quintessential comfort food. As expected, the kids loved it. My daughter loves it over mashed potatoes and my son loves it over rice. Both are great options that go well with the gravy.
I make my Salisbury steaks similar to the way I make meatballs with a few ingredients differences. They’re also much bigger than my meatbslls. The gravy is a bit of an “enhanced” mushroom gravy, accented by ketchup and Worcestershire sauce. I prefer Salisbury Steak over mashed potatoes, but rice or egg noodles are great accompaniments as well. However you serve it, it’s a tasty, comforting dinner isn’t too hard to make. And with that, here’s my recipe…
Ingredients
1½ lb ground beef
1 tbsp ketchup
2 tsp ground mustard
1 tbsp Worcestershire sauce
1 oz packet onion mushroom soup mix
1 tsp salt
½ tsp black pepper
1 small onion, diced
2 cloves of garlic, minced
1-2 tbsp olive oil
½ cup panko breadcrumbs
2 tbsp vegetable oil
2 tbsp butter
1½ lb ground beef
1 tbsp ketchup
2 tsp ground mustard
1 tbsp Worcestershire sauce
1 oz packet onion mushroom soup mix
1 tsp salt
½ tsp black pepper
1 small onion, diced
2 cloves of garlic, minced
1-2 tbsp olive oil
½ cup panko breadcrumbs
2 tbsp vegetable oil
2 tbsp butter
Mushroom Gravy
3 tbsp butter
16 oz mushrooms, stems removed, washed, and sliced
2 cloves of garlic, minced
¼ tsp salt
¼ tsp pepper
¼ cup flour
2 cups beef stock
2 tbsp ketchup
1 tbsp Worcestershire sauce
Handful of parsley, chopped
3 tbsp butter
16 oz mushrooms, stems removed, washed, and sliced
2 cloves of garlic, minced
¼ tsp salt
¼ tsp pepper
¼ cup flour
2 cups beef stock
2 tbsp ketchup
1 tbsp Worcestershire sauce
Handful of parsley, chopped
Add the onion, garlic, and olive oil to a food processor, and purée on high. Place the ground meat into a large bowl, add the onion mixture, and then add the ketchup, Worcestershire sauce, onion soup mix, ground mustard, salt, pepper, and panko breadcrumbs. Using your hands, mix the ingredients well until all are fully incorporated.
Once the Salisbury steak mix is ready, take half a cup portion of the meat and roll it into a ball. Press your hands around the ball to shape it into a sort of football shaped, ovular disk. Repeat this until you have used up all of the ground meat mixture. This will create about 6-8 Salisbury Steaks.
Place a pan over medium heat. Once the pan is warm, add the vegetable oil and the butter. When the butter is melted, swirl to coat the entire pan and add half of the Salisbury Steaks.
Fry the steaks for approximately 3-4 minutes to brown them, and then flip and fry for an additional 3-4 minutes. The steaks will be cooked again in the gravy, so it’s ok if the steaks do not fully cook through at this stage. After the Salisbury Steaks are browned well on both sides, reserve them on a plate, and repeat the process with the other half of the steaks.
To make the gravy, set another pan over medium heat and add the 3 tablespoons of butter. Once the butter has melted, add the mushrooms, salt, and pepper. Sauté the mushrooms for 3-5 minutes, until they have softened and released their liquid. Add the garlic, stir, and sauté for 30 seconds, until the garlic is fragrant.
Turn the heat down to low and add the flour to the mushrooms, and fold it through the mushrooms until it is fully incorporated. Allow the floured mushrooms to cook for about 3 minutes, stirring as needed. Slowly add the beef broth, stirring the flour coated mushrooms into the broth. Add the ketchup and the Worcestershire sauce, stirring them into the broth fully. Allow the gravy to simmer and thicken, about 5 minutes.
Once the gravy has thickened, add the Salisbury Steaks into the gravy pan. Nestle them into the gravy to coat them. Once they are all in the gravy, flip them over to coat the other side in the gravy. Place a lid on the pan and allow the steaks to simmer in the gravy for 10-15 minutes, until the steaks are fully cooked through.
Remove the pan from the heat. I recommend serving the Salisbury Steaks over mashed potatoes. Place one of the Salisbury steaks over some mashed potatoes and top with the mushroom gravy. Garnish with some of the chopped parsley. Enjoy!