Homemade Salisbury Steak Recipe | Valerie’s Kitchen

A recipe for this homemade Salisbury steak with a rich and silky mushroom sauce made completely from scratch in just 30 minutes. Serve it on mashed potatoes for a comforting and nostalgic meal.

This is a great time to go back to classic recipes from the past and the old Salisbury steak recipe is one of the best. I have deep memories of these comforting hamburger steaks with sauce from decades ago and this meal definitely stands the test of time. If your only memories of a Salisbury steak are from the school cafeteria or a frozen TV dinner, you did not live until you tried a homemade Salisbury steak with mushroom sauce.

What is a Salisbury Steak?

All Salisbury steak recipes start with minced meat; Usually ground beef mixed with a variety of toppings. This minced meat mixture is created into steak-like patties that are like a hybrid between a hamburger patty and a meat patty. The recipe ends with a light and quick sauce that usually contains mushrooms and onions. Many recipes use canned soup as a shortcut, but the authentic recipe for Salisbury steak is made entirely from scratch.

Ingredient notes

Ingredients for Salisbury Steak

• egg
• Italian spicy pampered bread crumbs – Start with flavor and use spicy bread crumbs.
• ketchup – There is a little ketchup in the meat and sauce mixture. I often substitute tomato paste and both it works really well.
• Dijon Mustard – In the meatballs and sauce.
• Worcestershire sauce – In the meatballs and sauce.
• Salt and freshly ground black pepper
• 85% to 90% lean beef
• Olive oil

Additional ingredients for mushroom sauce

• Carmine mushrooms – Sometimes sold as Baby Bella mushrooms or brown buttons. Everyone is the same!
• Onion – Sweet yellow onion, halved and thinly sliced.
• Low-sodium beef soup
• Low-sodium soy sauce – Adds a really great umami to the sauce.
• Corn and water starch – Corn starch solution quickly thickens the sauce
• Browning sauce Just a few drops of Kitchen bouquet Adds rich color and enhances the taste of socks. I highly recommend keeping a bottle in your pantry.

How to Make Homemade Salisbury Steak |

1. Beat the egg with a fork in a large bowl and mix in the bread crumbs, ketchup (or tomato paste), Dijon, Worcestershire sauce, salt and pepper.
2. Add the minced meat and mix well. Form from the mixture 4 to 6 oval patties no more than half an inch thick.
3. Heat olive oil in a deep pan or fry over medium-high heat and add the patties. Cook until browned on both sides and cooked at an internal temperature of 150 to 155 degrees F.
4. Transfer the patties to a plate to rest while preparing the sauce.

How to Make Salisbury Steak Sauce |

1. Pour all the fat from the pan and return to the heat. Add the sliced ​​onions and cook until they soften and just start to get warm around the edges, about 3 to 4 minutes. Then, add the mushrooms and cook for a few more minutes until softened. Season with a pinch of black pepper.
2. Add the beef broth, ketchup (or tomato paste), soy sauce, Worcestershire sauce and mustard and mix to combine.
3. In a small bowl, whisk the cornstarch with water and add the solution to the pan. Cook and stir for a minute or two to thicken the sauce.
4. For a richer color and a deeper flavor, add a few drops of browning sauce. Taste and season with more salt and pepper, only if necessary. Add the beef patties back to the pan and spoon the mushroom and onion sauce over.

How to Freeze Salisbury Steak |

To freeze a salisbury steak and sauce for a future meal, place the uncooked patties on a baking sheet lined with baking paper and freeze for about two hours or until solid. Transfer the frozen patties to a safe plastic bag in the freezer and the prepared sauce to a separate container in the freezer and freeze for up to 2-3 months. Allow the frozen patties and sauce to thaw overnight in the refrigerator before cooking according to the instructions.

To freeze leftovers, let them cool completely before transferring to an airtight container and transfer to the freezer. Then, thaw according to the instructions above and heat gently in a pan on the stove or in the microwave.

Submission suggestions

I think everyone agrees that the best way to serve a steak and a Salisbury sauce is on a mound of buttery mashed potatoes! I like to serve them with my sour cream puree. A vegetable prepared simply like peas or green beans or a carrot recipe my brown sugar dill is the perfect way to end this meal.

Variations and tips

• Replace up to half of the ground beef with lean minced pork or turkey for a slightly different flavor profile.
• Remove the onion from the sauce if you have strict foods.
• Add a touch of heavy cream or half and a half to the sauce for a rich and velvety finish.
• Sprinkle the finished dish with fresh herbs like parsley or thyme for a fresh strengthening of flavor.

More classic ground beef recipes

Homemade Salisbury Steak

A recipe for this homemade Salisbury steak with a rich and silky mushroom sauce made completely from scratch in just 30 minutes. Serve it on mashed potatoes for a comforting and nostalgic meal.

Course: Main Course

kitchen: American

author: Valerie Bronmeier

Key word: Salisbury Steak

Preparation time:15 subtlety

Cooking time:15 subtlety

Total time:30 subtlety

Component

For Salisbury Steak Patties

• 1 egg
• ½ Goblet Italian spicy pampered bread crumbs
• 1 tablespoon Ketchup or tomato paste
• 2 teaspoons Dijon Mustard
• 2 teaspoons Worcestershire sauce
• ¼ teaspoon Salt
• Freshly ground black pepper, taste
• 1 ½ pound 85% to 90% lean beef
• 2 tablespoon Olive oil, Or as needed, divided

For mushroom onion sauce

• 1 A sweet little yellow onion, Divide and thinly slice
• 8 ounce Carmine mushrooms, cut
• 2 Cups Low-sodium beef soup
• 1 tablespoon Ketchup or tomato paste
• 1 tablespoon Low-sodium soy sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon Mustard
• 2 teaspoons Corn starch
• 2 teaspoons water
• Brownie sauce like a foreign kitchen, A few drops per color (optional)
• Salt and freshly ground black pepper, taste
• Fresh Italian Parsley, Or other fresh herbs (not required for garnish)

Instructions

Salisbury Steak Patties

• In a large bowl, beat the egg with a fork. Stir in the bread crumbs, ketchup (or tomato paste), dijon, Worcestershire sauce, salt and pepper. Add the minced meat and mix well. Form 4 to 6 oval patties no more than half an inch thick.

• Add a tablespoon of oil to a large, deep non-stick pan or frying pan and set it over medium-high heat. Add the patties and cook until browned on both sides and cooked at an internal temperature of 150 to 155 degrees F. Transfer the patties to a plate and set aside.

Mushroom onion sauce

• Pour all the fat from the pan and place it over medium heat (wipe off any large burnt pieces with absorbent paper). Add the sliced ​​onions and cook until they soften and just start to get warm around the edges, about 3 to 4 minutes. Add the mushrooms and cook for a few more minutes until the mushrooms soften. Season with a pinch of black pepper.

• Add the beef broth, ketchup (or tomato paste), soy sauce, Worcestershire sauce and mustard and mix to combine. In a small bowl, whisk the cornstarch with water and add the solution to the pan. Stir for a minute or two until the sauce thickens. For a richer color and a deeper flavor, add a few drops of browning sauce. Taste and season with more salt and pepper, only if necessary

• Add the beef patties back to the pan and spoon the mushroom and onion sauce over.

• Garnish with parsley and serve over mashed potatoes.

Remarks

Variations

• Replace up to half of the minced beef with lean minced pork or turkey for a slightly different flavor profile.
• Remove the onion from the sauce if you have strict foods.
• Add a touch of heavy cream or half and a half to the sauce for a rich and velvety finish.
• Sprinkle the finished dish with fresh herbs like parsley or thyme for a fresh strengthening of flavor.

Freezer instructions
To freeze for a future meal, place the uncooked patties on a baking sheet lined with baking paper and freeze for about two hours or until solid. Transfer the frozen patties to a safe plastic bag in the freezer and the prepared sauce to a separate container in the freezer and freeze for up to 2-3 months. Thaw the frozen patties and sauce overnight in the refrigerator before cooking according to the instructions in the recipe.
To freeze leftovers, let them cool completely before transferring to an airtight container and transfer to the freezer. After thawing, you can gently heat them in a pan on the stove or in the microwave.

diet

Calories: 486 JNF · Carbohydrates: 20 P · protein: 42 P · Oil: 26 P · Saturated fat: 8 P · Polyunsaturated fat: 2 P · Unsaturated fat: 13 P · trans fat: 1 P · Cholesterol: 152 Mg · sodium: 986 Mg · potassium: 1202 Mg · fiber: 2 P · Sugar: 5 P · vitamin: 134 IU · Vitamin C: 3 Mg · calcium: 80 Mg · iron: 5 Mg

Nutritional information is automatically calculated using generic components, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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