Salisbury Steak Is a Comforting Classic: A Step-by-Step Guide
Salisbury steak is the very definition of American comfort food — tender, juicy beef patties simmered in a rich onion and mushroom gravy. Though it sounds fancy, this dish is easy to make at home and requires only simple ingredients. With a bit of time and care, you can create a meal that’s hearty, flavorful, and absolutely satisfying. Let’s walk through the steps to make this comforting classic from scratch.
What Is Salisbury Steak?
Salisbury steak is not actually steak in the traditional sense — it’s more like a dressed-up hamburger patty. Named after Dr. James Salisbury in the 19th century, this dish was originally intended as a protein-packed meal. Over the years, it evolved into a beloved diner favorite, often served with creamy mashed potatoes and smothered in a savory brown gravy loaded with onions and mushrooms.
Ingredients You’ll Need
For the Patties:
- 1 lb (450 g) ground beef (80/20 blend for best flavor)
- 1/3 cup breadcrumbs
- 1 large egg
- 1/4 cup finely chopped onion
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard (optional but adds depth)
- Salt and black pepper, to taste
For the Gravy:
- 2 tbsp butter
- 1 medium onion, thinly sliced
- 1 cup mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp ketchup (for a subtle tang)
- Salt and pepper to taste
Step-by-Step Preparation
Step 1: Mix the Patties
In a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion, garlic powder, Worcestershire sauce, Dijon mustard, salt, and pepper. Use your hands or a fork to gently mix — be careful not to overwork the meat, or your patties may turn tough.
Form the mixture into oval-shaped patties, about 3/4 inch thick. Set them aside on a plate.
Step 2: Brown the Patties
Heat a large skillet over medium-high heat and drizzle in a bit of oil or melt a small pat of butter. Place the patties in the pan and cook until browned on both sides — about 3–4 minutes per side. You don’t need to cook them through at this point, as they’ll finish cooking in the gravy later. Once browned, remove them and set aside on a plate.
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