A Cozy Plate for Messy Days
Honestly, if you’d asked me ten years ago what a Salisbury steak even was, I’d have guessed soup or some old-school cafeteria mystery. But then one miserable rainy Tuesday—I remember this because my cat knocked over the flour canister, again—my mom called and swore hers could patch up any bad day. So, I gave it a go and now it’s a regular on our dinner table, especially when I sort of want meatloaf but with more gravy and less loaf (plus, my kids actually eat it without the "What is this?" face. Small miracles!).
Here’s Why I Keep Coming Back to It
I make this when I don’t want to fuss with weird ingredients or takeout that ends up cold. My family goes wild for the rich onion gravy—and for once, no one complains about mushrooms. (Seriously, why do kids act like mushrooms are some sort of punishment?) Actually, fair warning: it’s way easier than it looks and absolutely perfect for the "I forgot to defrost chicken again" days. Oh! And you’ll only dirty a couple pans, unless you’re me and somehow always end up with an extra dish or two from improvising.
Ingredients: The Flexible Line-Up
- 500g (or a generous pound) ground beef – I’ll confess, I’ve used ground turkey in a pinch. Nobody rioted.
- 1 small onion, finely chopped – Red, yellow, honestly whatever’s rolling around in the veg drawer.
- ½ cup breadcrumbs – Got panko? Use it. All I ask is don’t skip, or your patties will be sad and crumbly.
- 1 egg, beaten
- 2 teaspoons Worcestershire sauce – My gran swore by Lea & Perrins, but the supermarket generic’s fine. Seriously, don't sweat it.
- 1 teaspoon dried parsley (or a small handful of fresh if you’re feeling fancy)
- ½ teaspoon garlic powder (sometimes I just mince up a clove—it’s all good)
- Salt and pepper to taste
- For the gravy:
- 2 tablespoons butter (or a good glug of oil, if you’re that way inclined)
- 1 tablespoon flour
- 1 ½ cups beef broth (chicken works, though the flavor changes—still tasty!)
- ½ teaspoon mustard powder (could skip in a pinch, or use a squirt of regular mustard—it’s subtle)
- 1 cup sliced mushrooms – Button, chestnut, or just skip if mushrooms freak you out
- ½ onion, sliced
How I Actually Make Salisbury steak (More or Less)
- First, get the oven humming at 180°C (350°F), if you plan to keep the steaks warm after frying. Up to you; sometimes I just let them sit covered on the stovetop.
- Gently mix beef, chopped onion, breadcrumbs, beaten egg, Worcestershire, parsley, garlic powder, salt, and pepper in a bowl. I just use my (clean!) hands. Don’t overmix or it gets weirdly tough.
- Shape the mix into oval patties, about the size of your palm. Don’t worry if they’re a little lumpy. They’re meant to look rustic—and anyway, they’ll shrink a tad when cooked, so bigger’s better.
- Heat a large skillet over medium heat and toss in a splash of oil if your beef's quite lean. Sear the patties until they’re deep browned on both sides—usually 3-4 minutes each. You don’t need to cook 'em through yet; they’ll finish in the gravy.
- This is where I usually sneak a taste (don’t judge me) so I know they’re seasoned right. Easier to fix now than crisis later.
- Take the patties out (just plop them on a plate) and in the same pan, chuck in butter, then add the sliced onions and mushrooms. Sauté till they soften and pick up those brown bits. Don’t stress about the little crispy bits—they’re gold for flavor.
- Stir in the flour—kind of like making a weird lumpy paste, but keep going. Pour in broth slowly, whisking (or just stirring frantically). Add mustard, if you remembered it. Bring to a simmer. It might look a bit thin at first, but it thickens up after like, five minutes.
- Slip the patties back in, lift them a little so the gravy gets underneath too. Simmer uncovered for about 15 minutes. If the sauce looks too thick, a cheeky splash of water sets it right. If it’s too thin...eh, just simmer a smidge longer.
- Sprinkle some extra parsley on top if you want to pretend to be posh. Serve ‘em hot, with whatever side you fancy (more on that in a sec).
Some Notes from the Trenches
- If your gravy gets lumpy (been there), just whisk the daylights out of it or use a fork. Nobody’s got time for perfect.
- I tried adding a splash of soy sauce once—actually, not bad, but it’s a very different vibe.
- If you’re out of eggs, a tablespoon of mayo (yep) works in a bind as a binder. Learned that after a disastrous Sunday morning fridge inspection.
Variations I’ve Actually Tried (Not All Winners)
- Turkey instead of beef: Surprisingly nice, a bit lighter—though I kind of missed the richness.
- Red wine in the gravy: Delicious, but a bit fancy for a Tuesday.
- I once swapped in Italian sausage for half the beef. The result...let’s just say, not my proudest weeknight dinner. Kids called it "pizza meatloaf" (they still ate it, so maybe it wasn’t all bad?)
Gear You’ll Need (Workarounds Welcome!)
- A big ol’ skillet. If you’ve only got a saucepan, just do the patties in batches. Actually, I’ve even used a Dutch oven—overkill but whatever works.
- A mixing bowl...and honestly, if you’re like me, you might just use a big pot to save on washing up.
- A whisk’s nice for gravy, but a fork does the job. Gravy doesn’t judge, promise.
Storing Leftovers (If That Happens)
Technically, you can keep leftovers in a lidded container in the fridge for 2-3 days. They reheat beautifully, actually, even in the microwave. But truthfully, this never survives a full 24 hours in my house—someone always sneaks a midnight snack.
How I Like to Serve It (You Do You)
My favorite? Big old spoonfuls of buttery mash and some green peas—my youngest claims peas are "lucky" with gravy (no clue why, but I run with it). Husband likes his with crusty bread to mop up the sauce. I’ve even served it on toasted English muffins when I ran out of potatoes and, hey, that wasn’t half bad!
What I Wish I Knew Before (Pro-tips/Honest Mistakes)
- I tried to speed up the simmering once and the gravy just…split and went oily. Patience pays (I know, yawn...but it’s true)
- Don’t skip the onions. I left them out once thinking nobody would notice—they noticed. Never again.
- If you add extra mushrooms, up the salt or it tastes a tad bland, just saying.
FAQs I Actually Get Asked
- Can I freeze Salisbury steak? Yup, just make sure it’s cooled down first, and freeze in gravy. Defrost overnight in the fridge, or microwav—wait, no, that sometimes goes funny. Defrost slowly for best results; trust me!
- Do I have to use beef? Nope. Turkey or chicken mince works (I usually add a glug more Worcestershire to boost flavor when I do).
- Why’s my gravy pale? Probably needed a smidge more browning on those bits in the pan. Next time, let your onions and mushrooms go a bit longer. You won’t regret it.
- Can I make this gluten-free? Absolutely, just use gluten-free breadcrumbs and a little cornstarch to thicken the gravy instead of flour. Easy as that.
- Does this taste better the next day? I think so! The flavors settle in. Honestly, it’s one of those meals where heating up leftovers almost beats it fresh out the pan (unless you leave it uncovered and it dries out—ask me how I know!)
- What if I hate mushrooms? Leave them out or swap for more onions. Or don’t tell anyone and see if they notice—they might just pick them out, as my sister does. Let’s move on, shall we?
Anyway, if you ever find yourself staring into the fridge, uninspired, just remember: there’s kind of nothing a pan of Salisbury steak and rich, oniony gravy can’t fix—or at least, distract you until dessert!
Ingredients
- 1 lb ground beef
- ⅓ cup breadcrumbs
- 1 large egg
- ¼ cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon butter
- 1 cup sliced mushrooms
- 1 cup beef broth
- 2 tablespoon all-purpose flour
Instructions
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1In a large bowl, combine ground beef, breadcrumbs, egg, milk, chopped onion, garlic, Worcestershire sauce, salt, and pepper. Mix until just combined.
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2Shape the mixture into 4 oval patties.
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3Heat 1 tablespoon butter in a large skillet over medium heat. Add the patties and cook for 4-5 minutes per side until browned. Remove and set aside.
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4Add remaining butter and sliced mushrooms to the skillet. Cook until mushrooms are soft, about 4 minutes.
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5Sprinkle flour over mushrooms and stir well. Gradually pour in beef broth, whisking to avoid lumps. Simmer until gravy thickens.
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6Return the patties to the skillet, cover in gravy, and simmer on low heat for 15 minutes. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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