Description

Craving a comforting, diner-style meal that’s rich with flavor? Chef John’s Salisbury Steak is a timeless dish featuring juicy ground beef patties smothered in a savory mushroom gravy. Perfect for family dinners, cozy nights, or a nostalgic meal, this recipe elevates the classic Salisbury steak with a flavorful blend of seasonings and a robust gravy

Ingredients

Scale

For the Steaks:

1 pound 85% lean ground beef: Provides a juicy, flavorful base.
½ cup plain bread crumbs: Adds texture and binds the patties.
1 large egg, beaten: Helps hold the patties together.
2 tablespoons ketchup: Adds sweetness and tang.
1 tablespoon Worcestershire sauce: Brings umami depth.
1 teaspoon dry mustard: Contributes a subtle, tangy heat.
1 teaspoon soy sauce: Enhances savory flavor.
½ teaspoon freshly ground black pepper: Adds mild heat.
1 pinch cayenne pepper, or to taste: Provides a slight spicy kick.
2 tablespoons salted butter: For cooking the patties.

For the Gravy:

2 tablespoons salted butter: Forms the base for the gravy.
12 large white button mushrooms, sliced: Add earthy, umami flavor.
1 cup diced onion: Contributes sweetness and depth.
Salt to taste: Enhances flavors.
2 tablespoons all-purpose flour: Thickens the gravy.
3 cups high-quality, low-sodium beef broth: Creates a rich, savory base.
2 tablespoons ketchup: Adds a touch of sweetness.
1 tablespoon Worcestershire sauce: Boosts umami and depth.

Why These Ingredients Matter

85% Lean Ground Beef: Balances flavor and juiciness without being too greasy.
Mushrooms and Onions: Create a hearty, flavorful gravy with earthy and sweet notes.
Seasonings: Ketchup, Worcestershire, soy sauce, and mustard add a complex, savory profile.
Beef Broth: Provides a rich, savory foundation for the gravy.

Substitutions and Variations

Ground Beef: Use ground turkey or a beef-pork blend for a different flavor.
Mushrooms: Swap with cremini or shiitake for richer flavor, or omit for a simpler gravy.
Beef Broth: Substitute with chicken or vegetable broth for a lighter option.
Vegan Option: Use plant-based ground meat, vegetable broth, vegan Worcestershire, and vegan butter.
Gluten-Free: Use gluten-free bread crumbs, flour, and ensure Worcestershire and soy sauce are gluten-free.
Spicy Salisbury Steak: Increase cayenne to ¼ teaspoon or add ½ teaspoon red pepper flakes to the gravy.
Cheesy Salisbury Steak: Top patties with a slice of cheddar or provolone during the last minute of cooking.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 pound 85% lean ground beef, ½ cup plain bread crumbs, 1 large egg, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon dry mustard, 1 teaspoon soy sauce, ½ teaspoon black pepper, 1 pinch cayenne pepper, 2 tablespoons salted butter (for steaks), 2 tablespoons salted butter (for gravy), 12 large white button mushrooms, 1 cup diced onion, salt, 2 tablespoons all-purpose flour, 3 cups low-sodium beef broth, 2 tablespoons ketchup (for gravy), and 1 tablespoon Worcestershire sauce (for gravy).

Tip: Prep ingredients ahead to streamline the cooking process.

Step 2: Prepare the Steaks

In a mixing bowl, combine 1 pound ground beef, ½ cup bread crumbs, 1 beaten egg, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon dry mustard, 1 teaspoon soy sauce, ½ teaspoon black pepper, and a pinch of cayenne pepper.
Mix with a fork or your hands until well combined.
Cover with plastic wrap and refrigerate for at least 2 hours or overnight to firm up and meld flavors.

Tip: Chilling helps the patties hold their shape during cooking.

Step 3: Make the Gravy

Melt 2 tablespoons salted butter in a large nonstick skillet over high heat.
Add 12 sliced white button mushrooms, 1 cup diced onion, and a pinch of salt; sauté until nicely browned, 5-8 minutes.
Reduce heat to medium, add 2 tablespoons all-purpose flour, and cook, stirring, for 3 minutes.
Stir in 3 cups low-sodium beef broth, 2 tablespoons ketchup, and 1 tablespoon Worcestershire sauce.
Increase heat to high and bring to a simmer, then reduce to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes.
Taste and adjust salt as needed.
Transfer the gravy to a liquid measure and scrape the skillet clean with a spatula.

Tip: Brown the mushrooms well for maximum flavor in the gravy.

Step 4: Form and Cook the Steaks

Remove the meat mixture from the refrigerator and divide into four equal portions.
Moisten hands and form each portion into a ½-inch-thick oval patty.
Lightly season both sides of the patties with salt.
Melt 2 tablespoons salted butter in the clean skillet over medium-high heat.
Add patties and cook until browned, 2-3 minutes per side.
Pour the reserved gravy over the patties and bring to a simmer.
Reduce heat to medium and cook until the gravy is piping hot and the steaks are no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 160°F (70°C).

Tip: Avoid overcooking to keep the patties juicy; use a thermometer for accuracy.

Step 5: Serve

Serve the Salisbury steaks hot, topped with the mushroom gravy, alongside mashed potatoes, rice, or green beans.

Tip: Spoon extra gravy over the sides for a comforting, diner-style presentation.