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Salisbury Steak Recipe

Name: Mitten & Boot Cafe & Fine Foods Salisbury Steak Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground pork; 0.5 cup fresh bread crumbs; 0.25 cup whole milk; 1 each large egg; 1 tbs Worcestershire sauce; 1 tsp prepared yellow mustard; 0.5 cup onion, finely grated or minced; 1 clove garlic, minced; 1 tsp salt; 0.5 tsp black pepper; 2 tbs vegetable oil or canola oil; 2 tbs unsalted butter; 1 each onion, thinly sliced; 8 oz mushrooms, sliced (optional); 3 tbs all-purpose flour; 2 cup beef stock or low-sodium beef broth; 1 tsp Worcestershire sauce (for gravy); 1 tsp soy sauce (optional, for depth); 0.5 tsp fresh thyme leaves or dried thyme; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs fresh parsley, chopped; 4 servings hot mashed potatoes or egg noodles, for serving

Inspired by Mitten & Boot Cafe & Fine Food

Time45m

Serves4

Make Salisbury Steak Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the steaks

1 lb ground beef (80/20)

1/2 lb ground pork

1/2 cup fresh bread crumbs

1/4 cup whole milk

1 each large egg

1 tbs Original Worcestershire Sauce

1 tsp prepared yellow mustard

1/2 cup onion, finely grated or minced

1 clove Garlic, minced

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs vegetable oil or canola oil

For the gravy

2 tbs Unsalted butter

1 each onion, thinly sliced

8 oz mushrooms, sliced (optional)

3 tbs 00 bread flour

2 cup beef stock or low-sodium beef broth

1 tsp Worcestershire sauce (for gravy)

1 tsp soy sauce (optional, for depth)

1/2 tsp fresh thyme leaves or dried thyme

1/2 tsp Celtic sea salt

1/4 tsp black pepper

To finish / optional

1 tbs Fresh parsley, chopped

4 servings hot mashed potatoes or egg noodles, for serving

Method

For the steaks

Soak crumbs and prep

Combine bread crumbs and milk in a small bowl; let sit 5 minutes until softened.

Mix meat

In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, Worcestershire sauce, mustard, grated onion, minced garlic, salt, and pepper. Gently mix with your hands or a spatula until just combined; avoid overworking.

Form patties

Divide the mixture into 4 equal portions (about 6 oz each) and shape into oval patties roughly 3/4-inch thick. Press a slight indentation in the center of each to prevent doming while cooking.

Sear patties

Heat 2 tablespoons oil in a large skillet over medium-high heat. When hot, add patties in a single layer (work in batches if needed). Cook 3-4 minutes per side until a deep brown crust forms. Transfer seared patties to a plate and tent loosely with foil. Reserve 1–2 tablespoons of drippings in the pan for the gravy; discard excess fat if necessary.

For the gravy

Sauté aromatics

Lower heat to medium and add 2 tablespoons butter to the same skillet. When melted, add thinly sliced onion and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. If using mushrooms, add them with the onions and cook until they release moisture and begin to brown, about 5–6 minutes more.

Make roux

Sprinkle 3 tablespoons flour over the cooked onions and mushrooms and stir to coat. Cook the flour for 1–2 minutes, stirring constantly, to remove the raw taste and form a light roux.

Add stock

Gradually whisk in 2 cups beef stock, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer; it will thicken as it heats.

Season

Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce (if using), thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning as needed.

Finish steaks in gravy

Return the seared patties to the skillet, nestling them into the gravy. Cover and simmer gently over low heat for 8–10 minutes, or until the internal temperature of the patties reaches 160°F (71°C) and the gravy has thickened to your liking. Spoon gravy over the patties occasionally while they cook.

To finish / serve

Taste the gravy and adjust salt/pepper. Sprinkle chopped parsley over the steaks. Serve each Salisbury steak topped with generous gravy alongside hot mashed potatoes or egg noodles. Leftovers can be refrigerated for up to 3 days.