Salisbury Steak: The Ultimate Comfort Food Recipe
A fact be frank. Our earliest introduction to Salisbury steak would have been on a school lunch tray or in a box of frozen TV dinner to many of us. It WAS… good. It may not, however, have made you run home to demand the recipe. What would you say if I told you that there is also the real homemade version of this dish as one of the most soul satisfying comfort foods you can ever prepare?
I personally had a path to my first experience with this dish, curious noshes in the cafeteria to weeknight dinners. I found out that with love and the right ingredients Salisbury steak turns into juicy, flavor filled beef patties dunked in scrumptious mushroom gravy. It is the type of food to make the entire house incredible.
This guide exists to stop you from remembering all that you think you knew about this classic. To allow creating a meal your family will demand over and over, I will share my fail-proof secretive Salisbury steak recipe full of helpful tips and tricks I have invented during the years.
What Is Salisbury Steak, Really?
Salisbury steak is, essentially, a very easy and genius dish. It is made of ground beef shaped into patties, but in an irregular shape of small steaks like pieces, pan-seared and simmered in a dark big gravy, usually with onions and mushrooms.
It is a meal that can truly and truly fill the niche between a mere hamburger and a fancier steak dinner as it is well priced and also very filling in terms of being savory on the palate.
More Than Just a Hamburger Steak
Salisbury steak can be confused with a hamburger steak, although there are some main differences, which allow differentiate two meals. Although the two begin with the same ingredient, ground beef, a hamburger steak can often be no more than a patty, maybe mixed with some onions.
The authentic Salisbury steak is more of a mix of what might be called filler items into the meat which would include breadcrumbs, egg, onions, and seasonings of many kinds. These additions do more than stretch the meat they make it much more tender giving the texture of meat loaf. Moreover, it is nearly always served smothered in a specific gravy, which is crucial to the food.
More Than Just a Hamburger Steak
Salisbury steak is also misunderstood by many as they confuse Salisbury steak to a hamburger steak although it differs in a number of ways. Although the origin of the hamburger steak and of ground beef are the same, a hamburger steak can frequently come with no more than the patty, possibly with a bunch of onions.
Traditional Salisbury steak has more breadcrumbs or other filler ingredients added to the meat, including breadcrumbs, egg, onions and other seasonings. These supplements extend not only the meat, but produce a much more tender meatloaf-like texture. Moreover, it is generally served loaded with a unique gravy which is a basic ingredient to the food.
The Surprising Health Food Origins
This is a piece of knowledge I was stunned when I first heard it: Salisbury steak was first conceived to be a health food! The dish was developed by a US Civil war era physician and chemist, Dr. James Henry Salisbury.
Low-carbohydrate diets were advocated early by Dr. Salisbury. He was also convinced that the cause of numerous diseases was the inability of their body to digest and thus all diseases could be cured through diet that consists of protein, especially that which can easily be digested, such as minced beef. He promoted his patients to consume his so-called meat cakes three times every day. The dish was a nutritious and easily digestible source of protein that could hardly be compared to its contemporary image of pure comfort food.
The Secret to the Best Homemade Salisbury Steak
Having made this dish hundreds of times, the distinction between an average Salisbury steak and an awesome one, actually boils down to just a few small details. Layering flavors is what it is all about.
Choosing the Right Ground Beef
This is what is the base of your dish, meat, so make the right choice. I suggest ground beef (beef mince in the UK) of a reasonable fat content such as an 80/20 or 85/15 mix. Both the fat contributes a lot of flavour and most importantly keeps the patties juicy and tender during cooking. The very lean ground beef may give dry, crumbly burger patties.
The Flavor-Packed Patty Binders
| Component | Description |
|---|---|
| Binders | An egg and breadcrumbs (panko works best) bind the mixture; the egg adds richness while breadcrumbs keep patties soft and light. |
| Seasonings | Finely chopped onions, Worcestershire sauce, garlic powder, salt, and black pepper create a rich, savory flavor inside and out. |
Building the Perfect Mushroom Gravy
The gravy is not even a topping but half the plate. A really excellent Salisbury steak and gravy derives its savory taste out of the pan alone. Once you have seared the beef patties, you will have had that small minor browned bits on the bottom of the pan. This is termed as fond, and it is fine gold. When you saut their onions and mushrooms in that same pan, and then deglaze it with beef broth, you loose all that concentrated beefy flavor and it makes the perfect base to your gravy.
Did You Know? So why is it a steak when it is prepared with ground beef? Dr. What Salisbury was purporting to the patients was that his creation was healthier, and it was more digestible than it would be to take a whole steak. He formed the ground meat patties into an oval shape so that it would look more attractive and recognizable like a steak.
My Family’s Favorite Salisbury Steak Recipe
This is the recipe that has won over my family and friends. It’s straightforward, uses common ingredients, and delivers incredible results every time.
Ingredients You’ll Need
For the Beef Patties:
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground beef | 1.5 lbs (about 680g) | 80/20 or 85/15 recommended |
| Panko or plain breadcrumbs | 1/2 cup | — |
| Onion, finely minced | 1 small | — |
| Egg, lightly beaten | 1 large | — |
| Worcestershire sauce | 2 tbsp | — |
| Ketchup or tomato paste | 1 tbsp | — |
| Garlic powder | 1 tsp | — |
| Salt | 1 tsp | — |
| Black pepper | 1/2 tsp | — |
| Olive oil or vegetable oil | 2 tbsp | For frying |
For the Mushroom Gravy:
| Ingredient | Quantity | Notes |
|---|---|---|
| Cremini mushrooms, sliced | 8 oz (225g) | — |
| Onion, sliced | 1 large | — |
| Butter | 2 tbsp | — |
| All-purpose flour | 2 tbsp | — |
| Beef broth | 2.5 cups | — |
| Worcestershire sauce | 1 tbsp | — |
| Dijon mustard (optional, for tang) | 1 tsp | — |
| Salt | To taste | — |
| Pepper | To taste | — |
Step-by-Step Instructions
- Make the Patties: Wet hands and then combine gently in a large bowl, the ground beef, breadcrumbs, minced onion, beaten egg, Worcestershire sauce, ketchup, garlic powder, salt, and pepper. Do not overmix because it would cause the patties to be tough. Shape the mixture into oval-shaped patties 4-6, each 3/4 inch thick.
- Pan-frying the Patties: Turn the heat up to medium-high on a large skillet or pan and put in the olive oil. Place the patties in the hot pan carefully to make sure you are not overcrowding (you will have to work in batches). Sear in 3-4 mins on each side till dark brown crust is accomplished. At this stage patties will not be cooked through. Take them out to a plate and reserve.
- Make the Gravy: over the same skillet, lower the heat to medium. Add butter. When it has melted then add the sliced onion and mushrooms. Cook 5-7 minutes, stirring up browned particles of whatever is at the bottom of the pan, till the onions are being tender and the mushrooms have sweated out their moisture and have begun to color.
- Prepare the Roux: dusts the flour against vegetables, with constant stirring, until the mixture is thoroughly incorporated into one minute. This will remove the rawness of the flour taste and thicken the gravy.
- Make the Gravy: Add the beef stock slowly, and stir in without stoppage. Add the Worcestershire sauce with Dijon mustard (add optionally). Warm up the mix until it is simmering.
- Simmer and Finish: Put the seared patties back in the skillet, lay them in the gravy. Lower the heat to simmer and cover the patties and simmer until fully cooked and the gravy is thick, this can take about 15-20 minutes. Add salt and pepper to taste to the gravy.
- Serve Hot: Serve the Salisbury steak as soon as it is ready, ladling large amounts of the mushroom gravy on top.
What to Serve with Salisbury Steak
| Category | Options | Notes |
|---|---|---|
| Classic Pairings | Creamy mashed potatoes | Most popular choice for soaking up gravy |
| Classic Pairings | Soft egg noodles | Traditional and perfect partner |
| Vegetable Sides | Steamed or roasted vegetables | Provide freshness and contrast |
| Vegetable Sides | Green beans | — |
| Vegetable Sides | Peas | — |
| Vegetable Sides | Glazed carrots | — |
| Vegetable Sides | Broccoli | — |
Frequently Asked Questions
Q.Can I make Salisbury steak without mushrooms?
A.Absolutely! In case you do not like mushrooms, you can omit them and prepare an ordinary onion gravy. It will still be deliciously great.
Q.How do I keep my Salisbury steak patties from falling apart?
A.One should just obtain the right binders (egg and breadcrumbs) and treat the meat rather carefully. Do not work the mixture too much and ensure the pan is hot enough to adequately sear fast, which seals the look of the patty uniformly.
Q.Can I make this recipe ahead of time?
A.Oh yes, this is a marvellous make-ahead meal. Once you made the whole dish, just allow it to cool down and put it in an airtight container and refrigerate up to 3 days. The tastes also improve over night.
Q.What’s the best way to store and reheat leftovers?
A.Put store leftovers in an airtight container in the fridge. Reheat in low heat or in a skillet covered with minimal heat or at a low heat or in a microwave until warmed. The beef broth when added can loosen the gravy in case it turned too thick.
Q.Can I use a different type of ground meat?
A.You could use classic beef, or ground turkey, or ground pork and beef combination all would work. Remember that leaner meats such as turkey can end up making your patty rather dry, so avoid overcooking.
