Salisbury Steak
Salisbury steak is a diner classic: seasoned ground-beef patties seared until deeply browned, then simmered in a glossy onion-and-mushroom gravy until they drink up the flavor. Grating the onion and soaking panko in milk keeps the patties tender rather than dense, while the fond from searing gives the gravy its rich, savory backbone. It comes together in one skillet and tastes like it braised all afternoon.
Soak 1/2 cup panko in 2 tbsp milk, then mix with 1 lb 85/15 ground beef, 1 beaten egg, grated onion, Worcestershire, ketchup, Dijon, garlic powder, salt and pepper; shape into 4 firm ovals. Sear them in a little oil over medium-high, about 3 minutes per side, until well browned, then set aside. In the same skillet melt butter and cook sliced onion and mushrooms until golden, stir in flour for a minute, then whisk in beef broth, Worcestershire, ketchup and Dijon and simmer until it coats a spoon. Nestle the patties back in, spoon gravy over, cover and simmer 8-10 minutes until cooked through (71°C/160°F), season, and serve over mashed potatoes.
- Grate the onion and soak the panko in milk so the patties stay tender and hold together instead of turning rubbery.
- Get a real brown crust on the patties before building the gravy; that fond is where most of the flavor lives.
- Simmer gently once the steaks go back in and pull them at 71°C/160°F so they stay juicy in the gravy.
Equipment
- Large skillet
- Mixing bowl
- Box grater
- Whisk
- Spatula
- Measuring cups and spoons
食材
Steak patties
- 450 g ground beef, 85% lean, 85/15 keeps them juicy
- 50 g panko breadcrumbs
- 30 ml whole milk
- large egg, beaten
- 40 g yellow onion, grated, about half a small onion
- 15 ml Worcestershire sauce
- 15 g ketchup
- 5 g Dijon mustard
- 2 g garlic powder
- 5 g fine salt
- 1 g black pepper, freshly ground
Mushroom-onion gravy
- 15 ml neutral oil, for searing
- 28 g unsalted butter
- 150 g yellow onion, sliced, halved and thinly sliced
- 225 g cremini mushrooms, sliced, white button also works
- 16 g all-purpose flour
- 480 ml low-sodium beef broth
- 15 ml Worcestershire sauce
- 15 g ketchup, or 1 tsp tomato paste
- 5 g Dijon mustard
步驟
- 步驟01
In a bowl, stir the panko into the milk and let it sit 2 minutes to soften into a paste. Add the ground beef, beaten egg, grated onion, Worcestershire, ketchup, Dijon, garlic powder, salt and pepper. Mix with your hands just until combined; overworking makes the patties tough.
- 步驟02
Divide the mixture into 4 equal portions and shape each into an oval patty about 2 cm (3/4 inch) thick. Press a shallow dimple in the center of each so they cook flat instead of doming.
- 步驟03
Heat the oil in a large skillet over medium-high. Sear the patties without moving them until a deep brown crust forms, about 3 minutes per side. They will finish cooking in the gravy, so don't worry about the center yet. Transfer to a plate.
- 步驟04
Lower heat to medium and add the butter to the same skillet. Add the sliced onion and mushrooms with a pinch of salt and cook, stirring, until softened and golden and any liquid has cooked off, scraping up the browned bits.
- 步驟05
Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw taste. Gradually whisk in the beef broth, then stir in the Worcestershire, ketchup and Dijon. Bring to a gentle simmer, whisking, until the gravy thickens enough to coat the back of a spoon.
- 步驟06
Nestle the patties and any resting juices back into the skillet and spoon gravy over the top. Cover and simmer gently until the patties are cooked through and register 71°C (160°F) in the center, 8 to 10 minutes.
- 步驟07
Taste the gravy and adjust with salt and pepper. Spoon plenty over each patty and serve hot over mashed potatoes or egg noodles.
Make ahead
Mix and shape the patties up to a day ahead and keep them covered in the fridge; you can also sear them and refrigerate separately from a made-ahead gravy, then simmer together to finish just before serving. The whole dish freezes well for up to 3 months.
Storage
Cool leftovers and refrigerate in an airtight container for up to 4 days. Reheat gently in a covered skillet or the microwave with a splash of broth or water to loosen the gravy. The flavor actually deepens overnight.
Variations
Gluten-free
Swap the panko for gluten-free breadcrumbs or 3 tbsp instant mashed potato flakes, and thicken the gravy with a slurry of 1 tbsp cornstarch mixed into 2 tbsp cold broth instead of flour. Confirm your Worcestershire and broth are gluten-free.
French onion style
Skip the mushrooms, double the onions and cook them low and slow until jammy and caramelized. Deglaze with a splash of dry red wine before adding the broth for a deeper, sweeter gravy.
Extra-rich cream gravy
Stir 3 tbsp heavy cream or a spoonful of sour cream into the finished gravy off the heat for a stroganoff-leaning, silkier sauce.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
常見問題
What is the difference between Salisbury steak and a hamburger?
Both start with seasoned ground beef, but a Salisbury steak recipe shapes the meat into oval patties, binds them with egg and breadcrumbs, and simmers them in gravy rather than serving them on a bun. The binder and the braise are what give it that tender, saucy, comfort-food character.
Why do my patties fall apart in the gravy?
Usually the mix is missing enough binder or was handled too roughly. Make sure the panko-and-milk paste, egg and grated onion are evenly worked in, chill the shaped patties if you have time, and sear them fully before adding liquid so a firm crust sets first.
Can I make this salisbury steak recipe without mushrooms?
Absolutely. Leave the mushrooms out and double the sliced onion, cooking it until deeply golden for a classic onion gravy. The technique and quantities stay the same, so the gravy still has plenty of body and savor.
What beef should I use?
An 80/20 or 85/15 ground beef is ideal. Too lean and the patties turn dry and crumbly; the extra fat keeps them juicy and adds richness to the gravy. Ground chuck works especially well.
How do I know the patties are done?
Cook until the center reaches 71°C (160°F) on an instant-read thermometer, which usually takes 8 to 10 minutes of gentle simmering after searing. The gravy should be lightly bubbling, not boiling hard, so the patties stay tender.
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