RESTAURANT-QUALITY COMFORT FOOD AT HOME
There’s something special about transforming simple ground beef into these incredibly flavorful steaks! My secret? Grating the onion right into the meat mixture – it adds amazing flavor and keeps the patties super tender. Plus, the mushroom gravy? It’s absolutely restaurant-worthy but so easy to make at home!
FREQUENTLY ASKED QUESTIONS:
What’s the difference between Salisbury Steak and hamburger steak?
While they might look similar, Salisbury Steak is more like a meatloaf-style patty. We add breadcrumbs, seasonings, and other flavoring ingredients, while hamburger steaks are typically just seasoned ground beef.
Can I make this ahead of time?
Absolutely! You can form the patties up to 24 hours ahead and keep them covered in the fridge. The gravy reheats beautifully too – just add a splash of beef broth if needed to thin it out.
What kind of ground beef should I use?
I recommend 85/15 ground beef. You want some fat for flavor and juiciness, but not so much that your gravy becomes greasy.
What can I serve with Salisbury Steak?
Mashed potatoes are classic, but egg noodles or rice work great too. Add a green vegetable like roasted broccoli or green beans to round out the meal.
Ingredients
. For the Beef Patties:
2 pounds ground beef 85/15
1 medium yellow onion grated
2/3 cup panko breadcrumbs
3 cloves garlic minced
2 large eggs
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
2 beef bouillon cubes crushed
1 teaspoon black pepper
1/2 teaspoon dried thyme
2 tablespoons olive oil for cooking
. For the Mushroom Gravy:
3 tablespoons butter
1 medium onion finely diced
16 ounces mushrooms sliced
3 cloves garlic minced
1/4 cup all-purpose flour
3 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper to taste
Fresh parsley for garnish optional
Instructions
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
