Back in the day, Salisbury steak was the go-to comfort food for many American families. Today, we’re bringing it back, minus the mushrooms, for those who prefer their gravy un-fungied. This recipe is all about tender, flavorful patties smothered in a rich, savory gravy that’ll have you coming back for seconds.
Why This Recipe Works
- The combination of ground beef and breadcrumbs ensures the patties are juicy and tender, not tough.
- Slow cooking the gravy allows the flavors to deepen, creating a rich and savory sauce that complements the beef perfectly.
- Omitting mushrooms means this dish is accessible to those who aren’t fans of fungi, without sacrificing flavor.
Ingredients
- 1.5 lbs ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 2 cups beef broth
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tbsp olive oil
Equipment Needed
- Mixing bowl
- Skillet
- Whisk
- Measuring cups and spoons
Instructions
Step 1: Prepare the Patties
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix until just combined—overmixing can lead to tough patties. Form the mixture into 4 equal-sized oval patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent the mixture from sticking.
Step 2: Cook the Patties
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the patties and cook for about 4 minutes on each side, or until nicely browned. They don’t need to be cooked through at this stage. Remove the patties from the skillet and set aside on a plate.
Step 3: Make the Gravy
In the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute to create a roux. Gradually pour in the beef broth, whisking constantly to prevent lumps. Bring the gravy to a simmer and let it thicken for about 5 minutes. Tip: For a smoother gravy, strain it before adding the patties back in.
Step 4: Simmer the Patties in Gravy
Return the patties to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the patties are cooked through. The internal temperature should reach 160°F when checked with a meat thermometer.
Step 5: Serve and Enjoy
Once the patties are cooked through, remove the skillet from the heat. Serve the Salisbury steaks hot, smothered in gravy, with mashed potatoes or your favorite side. Tip: Let the patties rest for a few minutes before serving to allow the juices to redistribute.
Tips and Tricks
For an even richer flavor, consider using homemade beef broth instead of store-bought. If you’re short on time, you can use a gravy mix, but homemade always tastes better. To ensure your patties are evenly cooked, make sure they’re of uniform thickness. If you’re feeding a crowd, this recipe doubles easily. Lastly, for a smoother gravy, you can use an immersion blender to eliminate any lumps after adding the broth.
Recipe Variations
- For a lighter version, substitute ground turkey for the beef and use low-sodium broth.
- Add a splash of red wine to the gravy for an extra depth of flavor.
- Incorporate grated Parmesan cheese into the patty mixture for a cheesy twist.
- For a spicy kick, add a teaspoon of smoked paprika or cayenne pepper to the patty mixture.
- Swap out the breadcrumbs for crushed crackers for a different texture.
Frequently Asked Questions
Can I make this recipe gluten-free?
Absolutely! Simply replace the breadcrumbs with a gluten-free alternative and use gluten-free flour for the gravy. Ensure all other ingredients, like the Worcestershire sauce, are gluten-free as well.
How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little broth or water if the gravy has thickened too much.
Can I freeze Salisbury steak?
Yes, both the cooked patties and gravy freeze well. Store them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Summary
This Salisbury steak recipe without mushrooms delivers all the comfort and flavor of the classic dish, with a gravy so good you won’t miss the fungi. Perfect for a cozy dinner any night of the week.