Salisbury Steak And Eggs Recipe

Make the meat mixture

In a large bowl combine the ground beef, egg, breadcrumbs, milk, 1/2 cup finely chopped onion, 1 tbsp Worcestershire, minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined — do not overwork the meat.

Form patties

Divide the mixture into 4 equal portions and shape into oval patties about 3/4-inch thick. Press a slight indentation in the center of each patty to help them cook evenly.

Brown the patties

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. When hot, add the patties (work in batches if necessary) and sear 3–4 minutes per side until a brown crust forms. Transfer browned patties to a plate and set aside. Keep drippings in the skillet for the gravy.

Sauté mushrooms and onion

Reduce heat to medium and add 2 tablespoons butter to the skillet with the pan drippings (add a splash of oil if dry). Add sliced mushrooms and 1/2 cup thinly sliced onion. Cook 5–7 minutes, stirring occasionally, until mushrooms release liquid and start to brown.

Make roux

Sprinkle 2 tablespoons flour over the mushrooms and onions and stir to coat. Cook 1–2 minutes to remove the raw flour taste.

Finish the gravy

Slowly whisk in 2 cups beef broth until smooth. Add 1 tsp Worcestershire, 1 tsp soy sauce, 1/2 tsp salt and 1/4 tsp pepper. Bring to a gentle simmer and cook 3–5 minutes until slightly thickened.

Return patties to gravy

Nestle the seared patties into the gravy, spooning gravy over them. Reduce heat to low, cover, and simmer 8–10 minutes until patties are cooked through (internal temperature about 160°F / 71°C). Keep warm.

While patties are simmering, rinse 1 cup rice under cold water until the water runs clear. In a small saucepan combine rinsed rice, 2 cups water, 1/4 tsp salt and 1 tablespoon butter or oil. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Just before serving, heat 1 tablespoon butter or oil in a nonstick skillet over medium. Crack 2 eggs into the pan and cook to preferred doneness: sunny-side up (cook 2–3 minutes until whites set), or over-easy (cook 2 minutes, flip gently, cook 30–45 seconds). Season with salt and pepper to taste.

Spoon warm rice onto plates. Place a Salisbury steak on top of the rice, ladle generous mushroom gravy and mushrooms over the steak (and rice if desired). Top each steak with a fried egg. Garnish with chopped parsley if using. Serve immediately.