Juicy, tender and full of flavor, here’s my easy Salisbury Steak recipe – a classic comfort food.
Never mind the frozen dinner variety! This recipe makes quarter-pound Salisbury Steaks that will please any appetite.
Easy Salisbury Steak Recipe
This recipe will make 8 quarter-pound juicy, tender and chock-full-of-flavor steaks
- ⅛ cup milk
- 2 tsp Better Than Bouillon Beef Base
- 1 medium onion half chopped and half sliced, keep them separated
- 1 pound mushrooms (porcini, crimini) stemmed, cleaned and sliced
- 2½ Tbsp unsalted butter
- 2 lbs 75-80% lean ground beef
- ⅔ cup bread crumbs or crumble 2 slices of bread with a food processor
- 3 eggs
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 5½ cups hot tap water
- 4 Tbsp Better Than Bouillon Beef Base
- ½ cup unsalted butter
- ½ cup flour
- 1 Tbsp Worcestershire Sauce
- 1 tsp fresh-cracked black pepper
- ⅛ tsp crushed red pepper flakes
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- For the Beef Gravy – In a large bowl or container, add the hot water and the 4+ Tbsp of the Better Than Bouillon Beef Base. Stir to dissolve the bouillon and set aside.
- For the Steaks – Place the milk in a small microwave-safe bowl and heat 20-30 seconds, just to warm it up a bit. Add the Better Than Bouillon and stir to begin dissolving the base. Stir occasionally to make sure it's dissolving completely. Note: This is the salt for the steak mixture – don't add any extra salt beyond the bouillon.
- For the Steaks and the Gravy – In a large saucepan or skillet, melt the butter over medium heat and add the half of the onion that's chopped (not sliced) and saute until tender. Remove them from the heat (without taking all the butter with them – leave some in the pan) and set aside to cool a bit.
- Still over medium heat, add the sliced onion and mushrooms to the pan and saute until tender, adding a little butter if you feel the pan needs it. Remove from the pan and set aside.
- In a large bowl, combine the beef, the milk-bouillon mixture, the cooked chopped onions, breadcrumbs, eggs, garlic powder, onion powder, and pepper. Mix well so the ingredients are incorporated but don't overdo it – working it too much can make the beef tough.
- Form them into 8 patties – round or oval, your preference. To help make them evenly sized, I flatten the mixture in the mixing bowl and "slice" it like a pie into 8 sections, using one section for each steak.
- Turn the heat up on your pan again, to medium-high. When the pan is hot, add the steaks and sear on each side. You're not cooking them through – they'll finish off by simmering in the gravy. Remove the seared steaks and set aside.
- Make the roux for the gravy: Over medium heat, in the same large pan, melt the butter, then add the flour. Mix them together well, spread it out over the bottom of the pan and cook for about 5 minutes, stirring frequently. To make your gravy darker, just keep cooking the flour and butter until the flour browns to your liking – and don't forget to keep stirring so the flour doesn't scorch. I cook mine for 5-6 minutes.
- Slowly add about 1 cup of the broth mixture to the roux (to minimize spatter from the hot butter and the water). Whisk gently until the mixture is smooth – it will thicken very quickly. Add the remaining broth mixture and again whisk to incorporate. Tip: I switch off between using a whisk and a silicon spatula, because I always feel the need to make sure everything is being lifted from the bottom of the pan, and I don't feel a whisk works as well at this as a silicon spatula does.
- Add the cooked sliced onions and mushrooms, Worcestershire, pepper, onion and garlic powders and red pepper flakes. Stir to incorporate. Bring it to a low boil and immediately turn it down to a simmer.
- Add the steaks to the pan and continue to simmer for 20 minutes, uncovered. Serve it up with mashed potatoes, rice or egg noodles. Yum!
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