Usually served in the comfort-food-coziness of diners across the rural homelands, this 5-Star Salisbury Steak decided to get dressed up really nicely for a fancier, fine-dining kind of experience. The tender, juicy beef patties truly are as smooth as butter, putting your local steakhouse at risk of losing a customer (AKA — you). The steak is soaked in a savory mushroom gravy that tastes just like grandma’s recipe, but with an elevated flare that might just make it even better (but she’ll never hear that from us!). Isn’t it great when flavors from your home meet flavors from your urban life? That’s exactly what this 5-Star Salisbury Steak brings to the table. A very “town mouse” meets “country mouse” sort of situation, but in the best, most delicious way!
Ingredients
For the Salisbury steaks:
- 1 pound 90% lean ground beef
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/3 cup panko breadcrumbs
- 1 large egg
- 1 1/2 teaspoons Worcestershire sauce
- 2 teaspoons mayonnaise
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons Italian seasoning
- 1 tablespoon ketchup
- 1 1/2 teaspoons milk
- 2 teaspoons Dijon mustard
- 1 tablespoon olive oil
For the mushroom gravy:
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 8 ounces brown mushrooms, sliced
- 1/4 teaspoon sea salt, plus more, to taste
- 1/8 teaspoon ground black pepper, plus more, to taste
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup water
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 2 teaspoons ketchup
Directions
Step 1 –In a bowl, add the beef, 1/2 of the diced onions, 2 cloves of the minced garlic, the breadcrumbs, the egg, 1 1/2 teaspoons of the Worcestershire sauce, the mayonnaise, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, the Italian seasoning, 1 tablespoon of the ketchup, the milk, and 2 teaspoons of the Dijon mustard and mix until it is well-incorporated.
Step 2 –Shape the beef mixture into 4 oval or round patties, flattening the centers for even thickness throughout.
Step 3 –In a large nonstick or cast-iron skillet, heat the olive oil.
Step 4 –Add the patties to the hot oil, and cook until they reach an internal temperature of 160 degrees F and are golden-brown on both sides.
Step 5 –Place the patties on a plate and cover with foil to keep warm.
Step 6 –In the same skillet, sauté the remaining diced onions until they are tender.
Step 7 –Add the remaining minced garlic and the butter to the diced onions and mix until the butter has melted.
Step 8 –Add the mushrooms to the onion mixture and sauté, stirring frequently, until the mushrooms have browned.
Step 9 –Lightly season the onion mixture with the extra salt and the extra pepper.
Step 10 –In a bowl, whisk the flour, the broth, the water, the remaining Worcestershire sauce, the remaining Dijon mustard, the remaining ketchup, the remaining 1/4 teaspoon of salt, and the remaining 1/8 teaspoon of pepper together.
Step 11 –Add the gravy mixture to the onion mixture and cook until the gravy thickens.
Step 12 –Add the cooked patties to the skillet and completely cover them with the gravy and the mushrooms. Cook until the patties are just heated through.
Step 13 –Serve.
