Salisbury Steak
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 12
About this dish
Beef patties bound with milk-soaked breadcrumbs finish cooking in a mushroom and onion gravy, which separates Salisbury steak from a plain hamburger steak.
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The gravy starts in the same pan the patties were seared in, on top of the browned bits they leave behind. Breadcrumbs soaked in milk hold moisture, and the patties stay tender even after simmering in the sauce.
Ingredients
Instructions
- 1
Pour 60 ml milk over 50 g breadcrumbs and let them soak for 2 minutes.
Add 600 g ground beef, 1 egg, salt, and black pepper, then mix lightly so the patties stay tender.
- 2
Divide the mixture into 4 equal portions and shape them into oval patties.
Press a shallow indent in the center of each one so they do not puff up and cook unevenly during searing.
- 3
Heat the pan over medium heat and melt 20 g butter.
Add the patties and sear for about 3 minutes per side, until a brown crust forms, then transfer them out before the butter scorches.
- 4
Add 1 onion and 180 g button mushrooms to the same pan over medium heat.
Cook while scraping up the browned bits, until their moisture reduces and the mushroom edges begin to brown.
- 5
Sprinkle in 1 tablespoon flour and cook for 1 minute to remove the raw flour taste.
Pour in 300 ml beef stock and the Worcestershire sauce, stirring until smooth and lightly thickened.
- 6
Return the patties to the sauce and simmer over low heat for 8 minutes.
Serve when the sauce lightly coats the patties.
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