This recipe creates a comforting and robust “Hearty Salisbury Steak” dish, featuring a succulent beef patty generously smothered in a rich, savory mushroom and onion gravy, served atop a bed of creamy mashed potatoes. The accompanying image presents a beautifully plated serving, with a thick Salisbury steak patty piled high on fluffy mashed potatoes, surrounded by a luscious brown gravy brimming with sliced mushrooms and diced potatoes or root vegetables. Green beans or asparagus spears are visible peeking out from the gravy, suggesting a well-rounded and complete meal. This classic dish is the epitome of home-cooked comfort food, perfect for a satisfying dinner that warms the soul.
Ingredients:
For the Salisbury Steaks:
- 1 ½ lbs (about 680g) lean ground beef (preferably 80/20 or 85/15)
- ½ medium onion, finely minced or grated
- 1 large egg
- ¼ cup plain breadcrumbs (Panko or regular)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional, for flavor depth)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- 1 tablespoon olive oil or vegetable oil (for searing)
For the Mushroom Gravy:
- 1 tablespoon olive oil or vegetable oil
- 1 tablespoon unsalted butter
- 8 ounces (about 225g) cremini or button mushrooms, thinly sliced
- ½ medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups (480ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
For the Mashed Potatoes:
- 2 lbs (about 900g) Russet or Yukon Gold potatoes, peeled and quartered
- ½ cup (1 stick or 113g) unsalted butter, softened or melted
- ½ cup (120ml) milk or half-and-half, warmed
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or white pepper for a cleaner look)
Optional Vegetables for Serving (as seen in image):
- Green beans or asparagus spears, trimmed
- Small diced potatoes or other root vegetables (if not serving with mashed potatoes directly in gravy)
Equipment:
- Large skillet or frying pan (oven-safe if you prefer to finish in oven)
- Large mixing bowl (2)
- Medium mixing bowl
- Whisk
- Spatula or tongs
- Large pot (for boiling potatoes)
- Potato masher or ricer
- Measuring cups and spoons
Instructions:
Part 1: Prepare the Salisbury Steaks
- Combine Ingredients: In a large mixing bowl, combine the ground beef, finely minced onion, egg, breadcrumbs, Worcestershire sauce, Dijon mustard (if using), garlic powder, black pepper, and salt.
- Mix Gently: Using your hands, gently mix the ingredients until just combined. Be careful not to overmix, as this can lead to tough patties.
- Form Patties: Divide the mixture into 4-6 equal portions and shape each portion into an oval or round patty, about ¾-inch thick. Create a slight indentation in the center of each patty to prevent it from bulging during cooking.
- Sear Patties: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the Salisbury steak patties. Sear for 3-4 minutes per side, until deeply browned. The patties do not need to be cooked through at this stage, as they will finish cooking in the gravy. Remove the seared patties from the skillet and set aside on a plate.
Part 2: Prepare the Mushroom Gravy
- Sauté Mushrooms and Onions: In the same skillet (do not clean it, the browned bits add flavor), add another tablespoon of olive oil and the unsalted butter. Add the thinly sliced mushrooms and sliced onion. Cook over medium-high heat, stirring occasionally, for 7-10 minutes, until the mushrooms are golden brown and have released their moisture, and the onions are softened and slightly caramelized.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Thicken with Flour: Sprinkle the all-purpose flour over the mushrooms and onions. Stir well and cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
- Deglaze and Simmer: Gradually whisk in the beef broth, ensuring no lumps form. Stir in the Worcestershire sauce and Dijon mustard (if using). Bring the gravy to a simmer, stirring occasionally, and cook for 5-7 minutes, or until the gravy has thickened to your desired consistency.
- Season Gravy: Taste the gravy and season with salt and freshly ground black pepper as needed.
Part 3: Cook Salisbury Steaks in Gravy
- Return Patties to Skillet: Carefully return the seared Salisbury steak patties to the simmering gravy in the skillet. Ensure they are mostly submerged in the gravy.
- Add Optional Vegetables: If adding green beans, asparagus, or diced potatoes, you can add them to the gravy now to cook alongside the patties.
- Simmer and Cook Through: Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the Salisbury steaks are cooked through and tender. The internal temperature of the beef should reach 160°F (71°C). Stir occasionally to prevent sticking.
Part 4: Prepare the Mashed Potatoes
- Boil Potatoes: While the Salisbury steaks are simmering, place the peeled and quartered potatoes in a large pot. Cover them with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Drain and Mash: Drain the potatoes thoroughly in a colander. Return the hot potatoes to the empty pot or a large mixing bowl. Add the softened or melted butter, warmed milk or half-and-half, salt, and black pepper.
- Mash: Using a potato masher or ricer, mash the potatoes until smooth and creamy. Taste and adjust seasoning if necessary.
Part 5: Serve
- Plate: To serve, create a bed of creamy mashed potatoes on each plate.
- Top with Steak and Gravy: Place a Salisbury steak patty on top of the mashed potatoes. Generously spoon the rich mushroom gravy, along with the cooked mushrooms, onions, and any other vegetables, over the steak and mashed potatoes.
- Garnish (Optional): Garnish with fresh chopped parsley, if desired.
- Enjoy: Serve immediately and enjoy this comforting and flavorful classic meal.
- Storage: Leftover Salisbury steak and gravy can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.