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Salisbury Steak
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Ingredients
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Step by step
Method
10 steps
- 1
Heat 1 tablespoon olive oil over medium heat. Sauté the onions and garlic for 5 minutes. Remove and let cool. This is optional but it makes them more subtle in texture and flavor which is ideal in Salisbury steak, especially for picky eaters.
- 2
Whisk together the egg, milk, mustard, ketchup, Worcestershire sauce, oregano, salt, and pepper. Add the breadcrumbs and stir to form a paste. Stir in the cooked onions/garlic. This is called a panade, it makes the Salisbury steak juicy and flavorful.
- 3
Add the ground beef and panade to a large bowl. Use your hands to mix until just combined, don’t overmix or the meat will become tough.
- 4
Form into 4 oval steaks. Refrigerate them for 15 minutes to ensure they stay together.
- 5
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown 2 steaks at a time on each side for 1 minute, remove and set aside. Middle will be uncooked.
- 6
Heat 1 tablespoon olive oil in the same skillet over medium heat. Sauté onions for about 5 minutes. Add 1 tablespoon of butter along with the mushrooms and cook until golden, about 5 more minutes.
- 7
Add the beef broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce.
- 8
Bring the gravy to a boil. Combine 3 tablespoons cornstarch + ¼ cup COLD water. Slowly whisk in the cornstarch mixture until desired level of thickness is obtained, you may not need to add it all. Decrease heat to medium.
- 9
Add the Salisbury Steak back and spoon the gravy on top. Cover and cook for about 10-15 minutes. Remove from heat, it’s done when the internal temperature reaches 160° F.
- 10
Serve with mashed potatoes and roasted green beans!