Salisbury Steak Recipe

Prep meat mixture

In a large bowl combine the ground beef, ground pork, grated/minced onion, minced garlic, egg, breadcrumbs, milk, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep the steaks tender.

Shape steaks

Divide the mixture into 4 equal portions (about 5–6 ounces each). With wet hands, form each portion into an oval patty about 3/4-inch thick and roughly 4 inches long. Press the center slightly so they cook evenly.

Sear steaks

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the patties (do not overcrowd; cook in batches if needed). Sear for 3–4 minutes per side until a brown crust forms. Transfer seared patties to a plate and set aside. Leave any browned bits in the pan — they will flavor the gravy.

Cook aromatics

Reduce heat to medium. If the skillet is dry, add 1 tablespoon butter. Add the sliced onion and cook, stirring occasionally, for 4–5 minutes until soft and beginning to brown. Add the sliced mushrooms and cook another 3–4 minutes until they release liquid and start to brown. Scrape any browned bits from the bottom of the pan.

Make roux

Push the onion and mushrooms to one side (or remove briefly to a bowl). Add the remaining 1 tablespoon butter to the pan. Sprinkle the 3 tablespoons flour over the butter and cook, stirring, for 1–2 minutes to remove the raw flour taste and form a blond roux.

Slowly whisk in the beef broth, ensuring you scrape the bottom of the pan to loosen browned bits. Add Worcestershire sauce, soy sauce, and tomato paste (if using). Bring the sauce to a gentle simmer and cook 3–5 minutes until the gravy thickens to a sauce consistency. Taste and adjust seasoning with salt and pepper.

Return the seared patties to the skillet, nestling them into the gravy. Spoon some gravy over each patty. Cover the skillet with a lid, reduce heat to low, and simmer for 8–10 minutes until the patties are cooked through (internal temperature 160°F / 71°C) and flavors have melded.

Transfer steaks to plates or a serving platter and spoon extra gravy, onions, and mushrooms over them. Sprinkle chopped parsley over the top.

Serve hot over mashed potatoes, egg noodles, or rice to catch the gravy. Leftovers can be refrigerated in an airtight container for 3–4 days.