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Prep time
15 minutes
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Cook time
20 minutes
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Serves
4-6
Author Notes
I firmly believe that brown food is the most delicious food, which is exactly why you’re going to want to add Salisbury steak to your weeknight dinner rotation. These seasoned ground beef patties (more similar to meatloaf or a meatball than a steak) are typically served with a rich mushroom gravy. Here, the creamy mushroom sauce is brightened up with salty, briny capers and served with a heavy handful of fresh herbs. Plus, a mix of mushrooms, like oyster, maitake, and cremini make the sauce a bit more texturally exciting than neatly sliced button ‘shrooms. That said, if you’re going to go with one type of mushroom, your best bet is to go all in on baby bella mushrooms. This might seem like a dated dish, but frankly, seasoned ground beef in a rich, earthy sauce—with a few modern tweaks, of course—never goes out of style.
For the steaks, I used Panko breadcrumbs because I like their coarse texture, but if you’d prefer to substitute the same amount of fine breadcrumbs, you definitely can. Sear the patties on high heat to get a deeply brown, caramelized crust, then you’ll finish cooking them in the simmering sauce.
Salisbury steaks are slightly sweet and the mushroom gravy is acidic, creamy, salty, and herby, hitting every note on your palate. Serve the patties and sauce over rice or mashed potatoes with a side of crunchy roasted green vegetables like asparagus or green beans for a well rounded dinner. Are they lacking in color? Yep. But they sure aren’t holding back on flavor. —saratane
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Ingredients
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Steaks:
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1 pound
ground beef
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1/2 cup
Panko breadcrumbs
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2
garlic cloves, grated or minced
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1
medium shallot, grated or minced
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1
large egg, beaten
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1/4 cup
finely chopped parsley
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1 tablespoon
Dijon mustard
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1 tablespoon
dried oregano
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1 tablespoon
dark brown sugar
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1 teaspoon
Worcestershire sauce
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1/4 teaspoon
cayenne
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1 teaspoon
kosher salt
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Freshly ground black pepper
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Gravy:
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4 tablespoons
olive oil, divided
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8 ounces
mixed mushrooms (such as cremini, oyster, or shiitake), stemmed and sliced
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1
medium shallot, finely chopped or grated
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2
garlic cloves, minced
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2 tablespoons
unsalted butter
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2 tablespoons
all-purpose flour
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1/4 cup
dry white wine
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2 cups
unsalted beef broth
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2 tablespoons
capers in brine, rinsed and dried
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1 tablespoon
Dijon mustard
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1 1/2 teaspoons
Worcestershire sauce
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1 teaspoon
apple cider vinegar
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1 teaspoon
dark brown sugar
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Kosher salt, to taste
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Fresh parsley, for serving
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Fresh chives, for serving
Directions
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In a large bowl, mix all of the steak ingredients until fully combined. Shape into five 4-inch oval patties.
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Heat 1 tablespoon oil in a large skillet over medium high heat. Once the oil is barely smoking, sear the patties until golden brown (they will not be fully cooked at this point), 2 to 3 minutes per side. Transfer to a plate and set aside.
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Heat the remaining 3 tablespoons of oil in the same skillet. Add the mushrooms, tossing in the oil and rendered beef fat, and cook, undisturbed, until golden brown, 8 to 10 minutes.
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Reduce heat to medium and add the shallots and garlic, cooking until softened and fragrant, 1 minute.
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Add the butter and cook until melted, 1 minute. Sprinkle the flour over mixture and stir to combine, cooking until smooth and incorporated, 2 minutes. Stir in the wine and reduce by half, 1 minute. Stir in the beef stock, capers, mustard, Worcestershire, apple cider vinegar and dark brown sugar. Add the steaks back into the skillet and simmer until the sauce has reduced slightly and the steaks are cooked though (reaching at least 145ºF on a thermometer), 5 to 7 minutes. Top with fresh parsley and chives and serve immediately.
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