For years, when I heard the words “salisbury steak” the image of a frozen dinner being microwaved shot through my mind and those images were not very appetizing, so I really never thought any further about it. In 2017 though, I was an American wife living on a Japanese island in an apartment with no oven and I wanted to cook something hearty for dinner. Don’t get me wrong, we both loved the food on Okinawa (we were quite obsessed with it actually), but I just had a craving for mashed potatoes smothered in beef gravy with some sort of hearty and cozy meat element involved… long story short, I made a stove top version of salisbury steak simmered in a luscious mushroom gravy and it really hit the spot.
This recipe is simple and only takes about 30 minutes to bring together. The salisbury steak is tender and moist with great flavor and that gravy is practically drinkable its so delicious. Pair it with some creamy mashed potatoes and crisp green beans and you are in for a wonderfully cozy meal.
Let’s get it started…
Begin by gathering 2 pounds of ground beef, 2/3 cup of italian seasoned fine breadcrumbs, 1 tablespoon of extra virgin olive oil, 2 teaspoon of worcestershire sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 large egg, 2 tablespoons of butter, 1 large yellow onion, 16 ounces of cremini mushrooms, 3 cloves of garlic, 2 tablespoons of tomato paste, 2 tablespoons of soy sauce, 2 tablespoons of cornstarch, 2 – 2 1/2 cups of beef stock, 1 beef bouillon cube and some fresh parsley to garnish before serving.
Start by placing 2 tablespoons of butter into a large skillet and place it over medium heat.
While the pan heats up, combine 2 pounds of ground beef with 2/3 cup of italian seasoned fine breadcrumbs, 1 tablespoon of extra virgin olive oil, 1 teaspoon of worcestershire sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper and 1 large egg. You can use a stiff fork or your hands. Make sure that everything is fully incorporated and then divide the mixture into 4-6 equal portions (depending on how large you want each serving to be) and shape them into oval patties.
Place the patties in a single layer in the skillet and let them cook on that side for 5-7 minutes. Once they are golden brown, carefully flip them over and cook them for another 5-7 minutes. Both sides should be golden brown and each patty should be cooked through with no pink left.
Once the patties are cooked through, transfer them onto a plate and set them aside for now. Leave the skillet over medium heat and add 1 diced yellow onion and 16 ounces of thickly sliced cremini mushrooms into the skillet. Toss them around in the juices left behind from the beef and let them cook for 5-7 minutes, stirring occasionally.
Once the onions and mushrooms start to soften, add 3 cloves of garlic, 2 tablespoons of tomato paste, 2 tablespoons of soy sauce and 1 teaspoon of worcestershire sauce into the skillet and stir to combine.
Add 2 to 2 1/2 cups of beef stock into the skillet and bring the mixture up to a simmer. If you are unsure of how thick you want your gravy, start with 2 cups and you can always add more later.
In a small cup, combine 2 tablespoons of cornstarch with 2 tablespoons of either beef stock or water. Once you have a smooth consistency, pour it into the simmering gravy and add the beef bouillon cube.
Return the salisbury steak patties to the skillet and nestle them into the gravy. Simmer for 5-7 minutes, just long enough to allow the gravy time to thicken and the patties to warm back up.
Garnish the skillet with some finely chopped parsley and serve!
The salisbury steaks are so tender and juicy and the cremini mushroom gravy is incredible. Salisbury steaks are typically served with mashed potatoes and green beans or carrots, but they can also be paired with buttery egg noodles, this toasted parmesan orzo or a creamy cauliflower mash.
Did you know that salisbury steak was named after Doctor James Salisbury who was a nutritional doctor in the mid 1800’s? Hey, if a doctor developed this tasty comfort food, then it must be a good choice right?
I hope you enjoy this classic salisbury steak with cremini mushroom gravy.
Comfort food at its finest!
Classic Salisbury Steak with Cremini Mushroom Gravy
Ingredients
Salisbury Steak
- 2 pounds ground beef
- 2/3 cup Italian seasoned fine breadcrumbs
- 1 tablespoon extra virgin olive oil
- 1 teaspoon worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 2 tablespoons butter
Cremini Mushroom Gravy
- 1 large yellow onion, diced
- 16 ounces cremini mushrooms, thick sliced
- 3 cloves of garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 teaspoon worcestershire sauce
- 2 tablespoons cornstarch
- 2-2 1/2 cups beef stock
- 1 beef bouillon cube
- fresh parsley, finely chopped (garnish)
Instructions
- In a large bowl, combine 2 pounds of ground beef with 2/3 cup of italian seasoned fine breadcrumbs, 1 tablespoon of extra virgin olive oil, 1 teaspoon of worcestershire sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper and 1 large egg
- Divide the mixture into 4-6 equal portions and form each portion into an oval shaped patty
- Place 2 tablespoons of butter into a large skillet and place it over medium heat
- Once the butter has melted, place all of the patties in the skillet in a single layer
- Cook the patties for 5-7 minutes (depending on their thickness) on the first side and once the underside is a deep golden brown, carefully flip the patties onto the other side and cook for an additional 5-7 minutes
- Transfer the patties onto a plate and set aside for now
- With the skillet over medium heat, add 1 diced yellow onion and 16 ounces of thickly sliced cremini mushrooms
- Cook for 5-7 minutes and once the onions and mushrooms have started to soften, add 3 cloves of garlic, 2 tablespoons of tomato paste, 2 tablespoons of soy sauce and 1 teaspoon of worcestershire sauce and stir to combine
- Whisk in 2 to 2 1/2 cups of beef stock (depending on how thick you want your gravy, I always add 2 1/2 cups)
- Bring the gravy up to a simmer
- In a small cup, combine 2 tablespoons of cornstarch with 2 tablespoons of water or beef stock
- Add 1 beef bouillon cube and the cornstarch mixture to the gravy and stir to combine
- Return the beef patties to the skillet
- Allow the gravy to simmer for 5-7 minutes before serving
- Serve with mashed potatoes and green beans
