Homemade Salisbury Steak with the Fixin’s

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Ingredients:

For the Salisbury Steaks:

  • 1 pound ground beef
  • 1/3 cup breadcrumbs (plain or seasoned)
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce (aka « wash your sister sauce »)
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon garlic powder (optional, for extra flavor)

For the Gravy:

  • 2 tablespoons unsalted butter
  • 1 teaspoon minced garlic (about 1 clove)
  • Pan drippings (from cooking the patties)
  • 1 can (10.5 ounces) beef gravy
  • 1 tablespoon Dijon mustard
  • 1/4 cup beef broth
  • 1-2 teaspoons cornstarch (optional, for thickening)

Instructions:

Step 1: Make the Beef Patties

  1. In a large bowl, mix the ground beef, breadcrumbs, ketchup, Worcestershire sauce, and chopped onions. Use your hands or a spatula to combine the ingredients gently. Overmixing can make the patties tough.
  2. Divide the mixture into 4 equal portions and shape them into oval or round patties, about 1/2-inch thick.

Step 2: Cook the Patties

  1. Heat a large skillet over medium heat and add 2 tablespoons of butter. Let it melt and start to bubble slightly.
  2. Add the minced garlic to the butter and sauté for about 30 seconds, until fragrant.
  3. Place the beef patties in the pan and cook for 4-5 minutes on each side, or until browned and cooked through. Use a meat thermometer if needed; the internal temperature should reach 160°F.
  4. Once the patties are cooked, remove them from the pan and set aside on a plate. Keep them warm.

Step 3: Make the Gravy

  1. Without cleaning the skillet, keep the heat on medium and add the can of beef gravy, Dijon mustard, and beef broth to the pan drippings.
  2. Stir well to combine, scraping up any browned bits from the bottom of the pan for extra flavor.
  3. If the gravy is too thin, mix 1-2 teaspoons of cornstarch with an equal amount of water to make a slurry. Gradually whisk the slurry into the gravy, simmering until thickened to your liking.

Step 4: Combine and Serve

  1. Return the beef patties to the skillet, spooning gravy over each one to coat.
  2. Simmer for 5 minutes, basting the patties with the gravy to lock in flavor and keep them moist.
  3. Serve hot with your favorite sides, like mashed potatoes, green beans, or buttered rolls.

Q&A

Q: Can I use turkey or chicken instead of beef?
A: Yes, ground turkey or chicken works great as a leaner option. Add a splash of olive oil to the patties to keep them moist.

Q: What if I don’t have breadcrumbs?
A: You can substitute crushed crackers, oats, or even a slice of bread soaked in milk.

Q: How can I make this dish gluten-free?
A: Use gluten-free breadcrumbs and make sure your Worcestershire sauce and beef gravy are labeled gluten-free.

Q: Can I make this ahead of time?
A: Absolutely! Prepare the patties and gravy, then refrigerate them separately. When ready to serve, reheat the gravy in a skillet, add the patties, and simmer until warmed through.

Q: What are some good side dishes for Salisbury steak?
A: Mashed potatoes, steamed green beans, roasted carrots, or buttery corn on the cob are all excellent choices. For something lighter, try a side salad.

Q: How do I know if the patties are fully cooked?
A: Use a meat thermometer. The internal temperature should be 160°F for ground beef. If you don’t have a thermometer, cut into one of the patties to check for no pink in the center.

With this detailed recipe, you’re sure to impress! Let me know how it turns out or if you need help with anything else. 😊

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