- Prep
- 20 min
- Cook
- 40 min
- Total time
- 60 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 600 kcal
Quick summary
“This comforting classic unites well-seasoned ground beef patties with a rich sauce of sliced fresh mushrooms and beef broth. A traditional skillet recipe with deep flavor and umami.”
What you need to know
- Shaping the steaks: mixing breadcrumbs and egg ensures firm patties that retain internal moisture when frying.
- Seared crust: browning the steaks for 3 to 4 minutes on each side over high heat preserves the juices of the ground meat.
- Velvety sauce in the same pan: deglazing the bottom of the pan takes advantage of the caramelized residues of the searing.
Ingredients
Main
- g Ground beef (patinho or acém, 80/20)
- Small onion, finely chopped
- Garlic clove, chopped
- cup Breadcrumbs (or panko)
- Large egg
- tablespoon Worcestershire sauce
- teaspoon Dijon mustard (or yellow mustard)
- teaspoon Salt
- teaspoon Freshly ground black pepper
- tablespoons Olive oil (to sear the steaks)
- tablespoon Olive oil (for the sauce)
- tablespoons Unsalted butter
- g Fresh mushrooms (shiitake, button, or portobello), sliced
- Medium onion, chopped
- Garlic clove, chopped
- tablespoon All-purpose flour
- cups Beef broth (homemade or high-quality)
- cup Heavy cream (optional)
- tablespoon Worcestershire sauce (for the sauce)
- Salt and black pepper
- (to finish) Fresh chopped parsley
Instructions
Principal
- Prepare the Salisbury Steaks: In a large bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix gently with your hands until incorporated, but without kneading excessively, so as not to toughen the meat.
- Shape the Steaks: Divide the meat mixture into four equal portions. Shape each portion into an oval or rectangular shape, approximately 2 cm thick. Make sure the steaks have uniform thickness for even cooking.
- Sear the Steaks: Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the steaks and sear them for 3-4 minutes on each side, until they brown well. Remove the steaks from the skillet and set aside on a plate. Do not cook completely at this stage; they will finish cooking in the sauce.
- Start the Mushroom Sauce: In the same skillet, add 1 more tablespoon of olive oil and the butter. Melt the butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for 5-7 minutes, until they release their water and become golden.
- Thicken the Sauce: Sprinkle the wheat flour over the mushrooms and onions. Cook, stirring constantly, for 1-2 minutes, forming a light roux. This will ensure that the sauce stays creamy and lump-free.
- Add the Liquids: Gradually, pour the beef broth into the skillet, stirring vigorously to dissolve the flour and avoid lumps. Add the Worcestershire sauce and heavy cream (if using). Stir well and season with salt and black pepper to taste.
- Cook the Steaks in the Sauce: Return the seared steaks to the skillet, submerged in the sauce. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the steaks are cooked and the sauce has thickened to your preference. The most important tip is not to overcrowd the skillet.
- Finish and Serve: Remove the lid, check the seasoning, and adjust if necessary. Garnish with fresh chopped parsley before serving. The Salisbury Steak is perfect accompanied by creamy mashed potatoes or white rice.
Chef's tips
- Avoid kneading the meat mixture too much with your hands so that the patties do not become dense and heavy during cooking.
- Brown the sliced mushrooms in butter without adding salt at the beginning to prevent them from releasing water before caramelizing.
- Cook the all-purpose flour with the onion and mushrooms for 1 minute before pouring the broth so as not to leave a raw taste.
Variations
- Sauce with a touch of mustard: add an extra tablespoon of whole grain mustard to the broth for a pleasant acidity.
- Creamy finish: incorporate half a cup of fresh heavy cream in the last minutes of cooking for a more velvety sauce.
- Adding melted cheese: cover each steak with a slice of prato or gouda cheese in the final minutes in the pan.
Substitutions
- Ground beef: use ground pork or ground chicken while maintaining the ratio of breadcrumbs and egg.
- Fresh mushrooms: use sliced paris, shiitake, or shimeji mushrooms with excellent aromatic notes in the sauce.
- Beef broth: use homemade vegetable broth or boiling water with an extra tablespoon of Worcestershire sauce.
How to store
Keep the steaks wrapped in their own mushroom sauce in a closed container in the refrigerator for up to 3 days. Reheat in a pan over low heat with a lid, adding 2 tablespoons of water if it thickens.
Can it be frozen?
Freeze the steaks with the sauce in a suitable freezer container for up to 2 months. Thaw in the refrigerator overnight and reheat over low heat, stirring gently to reincorporate.
What to serve with
Serve traditionally accompanied by rustic mashed potatoes with butter, loose white rice, sautéed peas, or thick slices of Italian bread to enjoy the dark sauce.
Frequently asked questions
Is heavy cream mandatory in the mushroom sauce?
No, fresh heavy cream is optional; the sauce prepared only with the beef broth, flour, and butter already has an excellent velvety consistency.
How do I thicken the sauce if it's too thin?
Let the sauce boil over medium heat uncovered for an additional 5 minutes until reduced, or mix half a teaspoon of starch dissolved in cold water.
What is the right doneness for the ground meat in Salisbury steaks?
Unlike tall burgers, Salisbury steak must be completely cooked through, remaining soft due to the breadcrumbs and egg.
Can I bake the steaks in the oven instead of frying?
Yes, bake the steaks on a greased baking sheet at 200 °C for 15 minutes and finish by dipping them in the sauce prepared separately in the skillet.
You might also like
