Ingredients (6-8 servings)
- 2 1/4 lbs ground beef
- 3/4 cup breadcrumbs
- 1/4 cup olive oil
- 3 Tbsp ketchup
- 1 1/2 Tbsp Worcestershire sauce
- 1 1/2 tsp mustard powder
- 1 large egg
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3 Tbsp butter
- 1 1/2 Tbsp olive oil
- 9 oz mushrooms, sliced
- 3/4 medium onion, diced
- 3 cups beef broth
- 1/3 cup ketchup
- 3 Tbsp Worcestershire sauce
- 1 1/2 Tbsp cornstarch
- 1 1/2 Tbsp warm water
Form the Patties
In a large mixing bowl, combine the ground beef, breadcrumbs, 1/4 cup olive oil, 3 Tbsp ketchup, 1 1/2 Tbsp Worcestershire sauce, mustard powder, egg, salt, and pepper.
Use your hands to mix until just combined – don’t overwork it. Divide into 6 portions and gently shape into round patties about 1-inch thick. Press your thumb into the center of each patty to make an indentation; this prevents the patties from puffing up into meatballs while cooking.
Cook the Patties
Place a large cast-iron or heavy-bottomed skillet over medium heat and add the butter. Once melted and foaming, add the patties without crowding the pan – work in batches if needed.
Cook for ~5-7 minutes per side until the center reaches 160F internal and the edges are nicely browned. The indentation should mostly disappear as they cook.
Remove the patties to a plate and set aside.
Make the Mushroom Gravy
In the same skillet, add the 1 1/2 Tbsp olive oil along with the mushrooms and diced onion. Cook for ~3-5 minutes until the mushrooms release their moisture and the onion softens.
Remove the mushroom mixture to the same plate as the patties.
Add the beef broth, 1/3 cup ketchup, and 3 Tbsp Worcestershire sauce to the skillet. Scrape up any browned bits from the bottom of the pan.
In a small bowl, whisk together the cornstarch and warm water until completely smooth. Pour this slurry into the skillet and stir to combine. Bring to a boil, then reduce heat to low.
Finish the Dish
Return the patties and mushroom mixture to the skillet. Let everything simmer together for ~5 minutes until the gravy thickens enough to coat the back of a spoon.
The gravy should be thick enough to cling to the patties but not paste-like. Serve immediately over mashed potatoes or egg noodles.
Salisbury Steak
Ingredients
Ingredients (6-8 servings)
- 2 1/4 lbs ground beef
- 3/4 cup breadcrumbs
- 1/4 cup olive oil
- 3 Tbsp ketchup
- 1 1/2 Tbsp Worcestershire sauce
- 1 1/2 tsp mustard powder
- 1 large egg
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3 Tbsp butter
- 1 1/2 Tbsp olive oil
- 9 oz mushrooms sliced
- 3/4 medium onion diced
- 3 cups beef broth
- 1/3 cup ketchup
- 3 Tbsp Worcestershire sauce
- 1 1/2 Tbsp cornstarch
- 1 1/2 Tbsp warm water
Instructions
- Mix ground beef, breadcrumbs, olive oil, ketchup, Worcestershire sauce, mustard powder, egg, salt, and pepper in a large bowl.
- Form 6 patties, making a thumb indent in each center.
- Melt butter in skillet over medium heat. Cook patties 5-7 minutes per side until 160F internal.
- Remove patties and set aside.
- In same skillet, sauté mushrooms and onions 3-5 minutes.
- Add beef broth, ketchup, and Worcestershire sauce to skillet. Scrape pan bottom.
- Whisk cornstarch with warm water, add to skillet. Bring to boil, then reduce heat.
- Return patties and mushrooms to skillet. Simmer 5 minutes until gravy thickens.
- Serve immediately over mashed potatoes or egg noodles.
