Homemade Salisbury Steak with Gravy
Ingredients:
- 1 lb ground beef (80/20 ground chuck works best for flavor and juiciness)
- 1/4 cup breadcrumbs (panko or regular breadcrumbs work; use what you have)
- 2 tbsp ketchup (adds a slight sweetness and tang)
- 1 tbsp Worcestershire sauce (also called « wash your sister sauce » for fun!)
- 1/4 cup finely chopped onion (about 1/2 a small onion; chop as finely as possible for even texture)
- 2 tbsp butter (for frying; you can also use oil or a mix of both)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder if you prefer)
- 1 can (10.5 oz) beef gravy (or homemade gravy, if you prefer)
- 1 tbsp Dijon mustard (adds a subtle tang and depth to the gravy)
- 1/4 cup beef broth (to thin the gravy slightly and add richness; water can be substituted in a pinch)
- 1-2 tsp cornstarch, mixed with 1 tbsp cold water to make a slurry (optional, for thickening the gravy)
Instructions:
- Prepare the Beef Patties:
- In a large mixing bowl, combine the 1 lb ground beef, 1/4 cup breadcrumbs, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, and 1/4 cup finely chopped onion.
- Mixing Technique: Using your hands or a large fork, gently combine the ingredients. Be sure not to overwork the meat mixture. Over-mixing can make the patties tough.
- Shape the Patties: Once the mixture is combined, form it into 4-5 oval-shaped patties, about 1/2 inch thick. Salisbury steaks are traditionally oval, but round is fine too. Make sure the patties are uniform in size to ensure even cooking.
- Fry the Patties:
- Preheat the Pan: Heat a large skillet over medium heat. Once hot, add 2 tbsp butter to the skillet. Allow the butter to melt completely and start to foam, but don’t let it burn.
- Add the Garlic: Add 2 minced garlic cloves to the butter, stirring for about 30 seconds until the garlic becomes fragrant but not browned.
- Cook the Patties: Gently lay the beef patties into the skillet. Do not overcrowd the pan; you may need to cook them in batches if your pan is smaller.
- Cook Time: Cook the patties for about 4-5 minutes on each side, flipping once, until they develop a deep golden-brown crust. The inside should be fully cooked, reaching 160°F on a meat thermometer, but don’t overcook or they’ll become dry.
- Set Aside: Once fully cooked, remove the patties from the skillet and place them on a plate. Cover loosely with foil to keep them warm while you make the gravy.
- Make the Gravy:
- Deglaze the Pan: Without removing the grease or the delicious brown bits (called fond) left from the beef, reduce the heat to medium-low. These brown bits are packed with flavor and will enrich your gravy.
- Add Gravy Base: Pour 1 can of beef gravy and 1/4 cup beef broth into the skillet. Use a wooden spoon to scrape up the browned bits from the bottom of the pan as the liquids come together.
- Add Dijon Mustard: Stir in 1 tbsp Dijon mustard, whisking it into the gravy mixture for a tangy note. You can adjust the amount based on your taste preference, or substitute with yellow mustard for a milder flavor.
- Thicken the Gravy (optional): If you like a thicker gravy, mix 1-2 tsp cornstarch with 1 tbsp cold water to make a slurry. Gradually stir this into the gravy, whisking constantly to avoid lumps. Let the gravy simmer for about 2-3 minutes to thicken. If it’s still not thick enough, you can add more slurry a little at a time.
- Consistency: You want the gravy to coat the back of a spoon, but still be pourable. Adjust the thickness to your liking by adding more broth if it’s too thick or more cornstarch slurry if it’s too thin.
- Return Patties to the Pan:
- Nestle the Patties: Carefully return the cooked beef patties to the skillet, spooning the gravy over each one to coat them.
- Simmer: Reduce the heat to low and let the patties simmer in the gravy for another 5-7 minutes. This allows the beef to soak up the rich flavors of the gravy, while keeping the patties juicy and tender.
- Baste the Patties: Periodically spoon gravy over the patties to ensure they stay moist and flavorful.
- Serve:
- Once the patties are warmed through and the gravy has thickened to your liking, it’s time to serve! Transfer the Salisbury steaks to plates and spoon generous amounts of gravy over the top. Serving Suggestions:
- Mashed Potatoes: Serve the Salisbury steak over creamy mashed potatoes to soak up all that savory gravy.
- Buttered Egg Noodles: Alternatively, you can serve the patties over egg noodles, rice, or even mashed cauliflower for a lighter option.
- Vegetables: Pair with steamed green beans, roasted carrots, or a fresh side salad to balance out the richness of the meal.
Optional Variations:
- Mushroom Gravy: Add sliced mushrooms to the skillet when cooking the garlic for an earthy flavor. Cook the mushrooms for 5-7 minutes until golden and tender, then proceed with the gravy.
- Extra Seasoning: You can add additional seasonings to the beef patties, such as paprika, onion powder, or dried thyme, to give them more complexity.
- Low-Carb Option: For a low-carb version, use almond flour or crushed pork rinds instead of breadcrumbs and serve the patties with mashed cauliflower instead of potatoes.
This Salisbury Steak with Gravy recipe is perfect for a cozy, comforting meal that’s sure to impress your husband. It’s flavorful, easy to make, and pairs wonderfully with a variety of side dishes. Enjoy! 😊