Old Fashioned Salisbury Steak is a savory dish made with seasoned ground beef and smothered in a delicious onion and mushroom gravy. It’s a snap to make, and produces leftovers that are just as good the next day.
Ingredients for Old Fashioned Salisbury Steak:
I used the following ingredients: Ground beef, onions, unsalted butter, plain bread crumbs, egg, salt, freshly ground black pepper, thyme, fresh mushrooms, all-purpose flour, chicken broth, tomato paste, and Madeira. Ordinarily, I would have used beef broth, but didn’t have any. The chicken broth, however, worked fine.
Making the Old Fashioned Salisbury Steak:
First, I sautéed about a cup of chopped onions in some in unsalted butter over medium heat until the onions softened. This took about 5 minutes. After letting the onions cool a bit, I added them to the ground beef, bread crumbs, egg, salt, pepper, and thyme. Then, I mixed all of the ingredients together using a potato masher. I could have also used my hands to combine all of the ingredients. However, I learned the trick of using a potato masher from the Master Taste Tester!
When the meat mixture was combined, I shaped it into four 1/2-inch Salisbury Steak patties. Each one weighed around 6 ounces.
I heated some butter in a 12-inch skillet over medium heat. Then, I added the steak patties, and cooked them until they were well browned on both sides. This took about 5 minutes per side. I transferred the patties to a paper towel lined plate while I proceeded with the gravy.
Making the Gravy:
First, I combined the chicken broth and tomato paste in a mixing cup, and set it aside.
I added the rest of the butter to the 12-inch skillet, and cooked the remaining onions until they were softened. This took about 5 minutes. Then, I added the mushrooms, and cooked them on medium-high for 3 to 4 minutes until they were browned, and the liquid had evaporated. Next, I reduced the heat to medium, and added the flour. I stirred to combine everything. Then, I added the chicken broth mixture, and Madeira, and cooked the gravy over medium heat, stirring constantly, until it had thickened.
Rather than making this gravy you could use the sauce for my Mushroom Stroganoff. It’s delicious!
I returned the patties to the skillet, and spooned the gravy over them. Then, I covered the skillet, and simmered the patties over medium-low heat until they were fully cooked. This took about 15 minutes.
I served the Old Fashioned Salisbury Steak smothered in an onion and mushroom gravy, with mashed potatoes and green peas. Because it was just the two of us, I refrigerated the leftovers and served them for dinner the next night. They were just as delicious! Yum!
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- 1 pound (16 ounces) 93% lean ground beef
- 1 cup chopped onion
- 2 Tablespoons unsalted butter
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1 3/4 cup low sodium beef broth may also use chicken broth
- 1 Tablespoon tomato paste
- 2 Tablespoons unsalted butter
- 1 cup thinly sliced onions
- 12 ounces fresh mushrooms cleaned and sliced thin
- 2 Tablespoons all-purpose flour
- 1/4 cup Madeira or port
- Sauté chopped onion in 1 tablespoon melted butter in large nonstick skillet over medium heat until soft, about 5 minutes. Remove from pan and cool for 15 minutes.
- Combine ground beef, sautéed onions, egg, bread crumbs, salt, pepper, and thyme in large bowl. Shape into four 1/2-inch-thick patties and transfer to parchment-lined plate.
- Melt 1 tablespoon butter in large nonstick skillet over medium heat. Cook patties until well browned, about 5 minutes per side. Transfer to paper towel lined plate.
- Combine broth and tomato paste in a measuring cup or bowl. Set aside.
- Add onion and remaining 2 tablespoons of butter to empty skillet and cook until onion is softened, about 5 minutes. Add mushrooms and cook over medium-high heat until mushrooms are browned and liquid has evaporated, 3 to 4 minutes.
- Reduce heat to medium. Stir in flour and cook until well combined, about 2 minutes. Slowly stir in broth mixture and Madeira. Cook, stirring constantly until thickened.
- Return patties to skillet, cover, and simmer over medium-low heat until cooked through, about 15 minutes.
- Correct seasonings and serve.
- Yield: 4 servings.