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Salisbury Steak Recipe

Salisbury Steak with Mushroom Gravy. Easy to make, comfort food or TV dinner. 

Juicy beef patties in a delicious, rich mushroom and onion gravy. If you prefer you can make Salisbury steak meatballs, just shape the steak mixture into balls rather than oval patties. 

Salisbury steak with mushroom gravy.
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So, what is Salisbury steak?

Salisbury steak is a dish originating in the United States and made from a blend of ground beef and other ingredients and is usually served with gravy or brown sauce. It's a version of Hamburg steak: Source Wikipedia.

What's the difference between Salisbury steak and Hamburger patties?

A Salisbury steak contains breadcrumbs, onions, seasonings such as Worcestershire sauce and an egg.

Whereas a hamburg steak only contains nothing more than minced beef (ground beef) salt and pepper.

Recipe Top Tips!

  • Cover the steak patties in cling film and put them into the fridge for at least 45 minutes (up to 3 hours), this is important as it will stop them from falling apart when you cook them.
  • Don't rush cooking the onions or they'll taste raw. 
  • Adding a pinch of salt to the onions when cooking helps bring moisture out of them. It will also help them cook down and brown up a little bit faster.
  • Panko breadcrumbs work best - you can buy them in any good supermarket.
  • Fry the steak in butter rather than oil as butter is safer for high-heat cooking and will brown your steak a lot quicker and add to the flavour.
  • You may think that you need two steaks per person, but we are greedy people and one each is plenty - I couldn't even finish mine!
  • Make ahead, you can make this earlier in the day as long as it has cooled properly and quickly. But, I wouldn't cook the steaks all the way through, keep them a little underdone. 
  • Put the steaks into a lidded casserole and cover them with the sauce. Store in the fridge until later on, remove from the fridge 30 minutes before simply reheating in the microwave - takes about 6 minutes depending on the power of your microwave.
Salisbury steak with mushroom gravy and mashed potatoes.

Ingredients for Salisbury Steak

  • 80ml milk
  • 500g (1 lb) low-fat minced beef (ground)
  • 1 x Knorr beef stock cube - crumbled
  • 1 medium-sized brown onion - peeled and whizzed in a food processor or grated
  • 1 egg
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon Dijon mustard
  • 1 heaped tablespoon of ketchup
  • 1 teaspoon Worcestershire sauce

You will also need

  • 30g unsalted butter - to cook the steaks
  • 20g unsalted butter - to cook the onions
Salisbury steak ingredients.

Please see the full recipe in the recipe card below.

Mix together the Salisbury steak ingredients.

Steak patty mixture.

Divide the mixture into 4 and pat firmly into oval-shaped patties around 3 cm thick.

Salisbury steak patties.

Ingredients for the mushroom and onion gravy

  • 1 medium-sized brown onion - peeled and thinly sliced
  • 180g baby chestnut mushrooms - sliced
  • 1 heaped tablespoon tomato puree (paste)
  • 1 heaped tablespoon of plain flour (all purpose)
  • 400ml beef stock made from 1 Knorr beef stock pot
  • 2 teaspoons Worcestershire sauce
  • salt and freshly ground black pepper
Ingredients for mushroom and onion gravy.

Heat 30g of butter in a large frying pan over high heat until foaming. 

Add the steaks and cook on one side for about 4 minutes then flip and brown the other side until they are done in the middle.

Remove the steaks onto a plate and set aside.

Salisbury steaks frying in a pan.

Add in the onions along with a pinch of salt and cook for about 6-8 minutes until the onions are nice and soft and beginning to go golden. Then, add the mushrooms and cook for another 5 minutes.

Add the tomato puree and flour, and cook for about 2 minutes, stirring all the while - a wooden spoon is good for this.

Mushrooms and onions frying.

Gradually add in the beef stock, stirring as you go to avoid it going lumpy and then stir in the remaining gravy ingredients.

Bring to a simmer and cook until the liquid has reduced a bit - about 5 minutes.

Now return the steak patties to the pan. Cover, and simmer over medium-low heat until cooked through - about 15 minutes.

Have a taste and season the gravy with cracked black pepper.

Remove the steaks onto your serving plate and serve topped with the gravy and mashed potatoes.

What to serve with Salisbury steak?

  • mashed potatoes 😋
  • peas 
  • broccoli
  • carrots
  • cabbage greens

Pretty much anything actually!

Salisbury steak with mushroom gravy.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Salisbury steak recipe, Salisbury steak, Salisbury steak mushroom gravy, Salisbury steak TV dinner,
Main, dinner
American
Yield: 4
Author: Jan Bennett
Salisbury Steak Recipe

Salisbury Steak Recipe

Tender juicy Salisbury steak with mushroom and onion gravy.
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

Steak ingredients
  • 80ml milk
  • 40g panko breadcrumbs
  • 500g (1lb) low-fat minced beef (ground)
  • 1 medium-sized brown onion - peeled and whizzed in a food processor or grated
  • 1 x Knorr beef stock cube - crumbled
  • 1 whole egg
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon Dijon mustard
  • 1 heaped tablespoon of ketchup
  • 1 teaspoon Worcestershire sauce
You will also need
  • 30g unsalted butter - to cook the steaks
  • 20g unsalted butter - to cook the onions
Gravy ingredients
  • 1 medium-sized brown onion - peeled and thinly sliced
  • 180g baby chestnut mushrooms - sliced
  • 1 heaped tablespoon tomato puree (paste)
  • 1 heaped tablespoon of plain flour (all purpose)
  • 400ml beef stock made from 1 Knorr beef stock pot
  • 2 teaspoons Worcestershire sauce
  • salt and freshly ground black pepper

Instructions

  1. In a large bowl mix together the milk and breadcrumbs. Sprinkle over a pinch of the Italian seasoning along with a big pinch of black pepper - mix to combine.
  2. Add the minced beef and crumble over the stock cube (as small a crumble as you can) as Knorr stock cubes are soft and tend to stick rather than crumble.
  3. Add the remaining steak ingredients. Mix together taking care not to over-mix or your Salisbury steaks will become mushy and over-processed looking.
  4. Take a tiny piece of the mixture and fry it in a pan so you can have a taste - it's your chance to adjust the seasoning if needed.
  5. Divide the mixture into 4 and pat firmly into oval-shaped patties around 3 cm thick. Cover in cling film and put them into the fridge for at least 45 minutes (up to 3 hours, this is important as it will stop them from falling apart when you cook them.
To cook the steaks and make the gravy
  1. Heat 30g of butter in a large frying pan over high heat until foaming. Add the steaks and cook on one side for about 4 minutes then flip and brown the other side until they are done in the middle - about 8-10 minutes total. Remove the steaks onto a plate and set aside.
  2. Wipe the frying pan with kitchen paper and add the other 20g of butter and heat. Add in the onions along with a pinch of salt and cook for about 6-8 minutes until the onions are nice and soft and beginning to go golden.
  3. Now add the mushrooms and cook for another 5 minutes. Add the tomato puree and flour, and cook for about 2 minutes, stirring all the while - a wooden spoon is good for this.
  4. Gradually add in the beef stock, stirring as you go to avoid it going lumpy and then stir in the remaining gravy ingredients.
  5. Bring to a simmer and cook until the liquid has reduced a bit - about 5 minutes.
  6. Now return the steak patties to the pan. Cover, and simmer over medium-low heat until cooked through - about 15 minutes.
  7. Have a taste and season the gravy with cracked black pepper. Remove the steaks onto your serving plate and serve topped with the gravy and mashed potatoes.
Did you make this recipe?
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