DESCRIPTION
Juicy, beefy patties served in a rich, savory mushroom and onion gravy, Salisbury Steak is an American classic perfect for a stick-to-your-ribs weeknight meal.
Ingredients
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- 2 slices fresh bread cut into 1/2-inch cubes, about 1 1/2 cup unpacked
- 1/4 cup buttermilk*
- 2 cups beef broth
- 2 Tbsp. cornstarch
- 1 and 1/2 tsp. Worcestershire sauce, divided
- 1 Tbsp. ketchup
- 2 tsp. yellow mustard
- 1 cube beef bouillon, crumbled**
- 1 tsp. salt, divided
- 1 tsp. pepper, divided
- 1 tsp. garlic powder, divided
- 1 lb. lean ground beef
- 1 Tbsp. vegetable oil
- 1 yellow onion, thinly sliced
- 6 oz. mushrooms, sliced
- 1 Tbsp. butter
Instructions
- In a large bowl combine the bread and buttermilk. Soak for 5 minutes.
- While the bread is soaking, combine beef broth, cornstarch, and 1/2 teaspoon of the Worcestershire in a measuring cup or medium bowl, stirring to create a smooth, lump-free slurry. Set aside.
- Then, mash the bread with the back of a spoon to break it into small wet crumbles.
- To the bread mixture, add the remaining 1 teaspoon of Worcestershire, ketchup, mustard, crumbled bouillon cube, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, and 1/2 teaspoon of the garlic powder. Mix. Then add the ground beef and use your hands to mix it until thoroughly combined, but don’t overmix.
- Divide the beef mixture into 4 equal parts and shape into oval patties. Score each patty diagonally with a knife 4 times. Do not cut through the patties.
- Heat the oil in a large skillet over medium-high heat until oil is shimmering. Fry the patties until browned on one side, about 7 minutes. Flip and continue cooking until the second side is nicely browned and the internal temperature reaches 160F. Transfer to a clean plate and set aside.
- Reduce the heat to medium and add the onion slices, cooking until they become translucent and just start to brown, about 5 – 6 minutes.
- Add the mushrooms and cook until they begin to release their liquid, about 1 minute. Sprinkle with the remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder.
- Add the butter to the skillet and continue to cook until the mushrooms begin to brown, about 5 minutes more. Reduce the heat to low.
- Give the beef stock and cornstarch mixture a good stir, and then add it to the skillet. Stir it up and scrape the bottom of the skillet to loosen any bits that have stuck there. Simmer and stir until the gravy has thickened.
- Return the patties and any juices that accumulated on the plate to the skillet. Simmer until just warmed through.
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Notes
*Milk or even water can be used instead of the buttermilk.
**Use a standard 4 gram bouillon cube here, not an extra-large one. If you have granulated bouillon, use 2 teaspoons. If you’d like to skip the bouillon cube, add an additional 1/4 teaspoon of salt to the mixture instead, or 2 teaspoons of a salted seasoning blend.