Salisbury Steak

Our salisbury steak is melt-in-your-mouth tender, perfectly seasoned, then smothered in mushroom onion gravy. Just like Grandma's!

Course Main Course

Cuisine American

Keyword beef steak recipes, hamburger steak

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 545kcal

Author Kathleen

2 tablespoons butter
1 yellow onion, thinly sliced
8 ounces mushrooms, sliced
1/2 teaspoon salt
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 heaping tablespoon beef flavor Better Than Bouillon, dissolved in 1/2 cup boiling water
2 tablespoons sherry

Add 1 tablespoon of vegetable oil to a skillet, set on medium-low heat, and saute onion (1/2 cup) and garlic (3 cloves) until translucent, about 7 minutes. Let cool.
In a mixing bowl, stir together cooled sautéd onions and garlic, milk (1/3 cup), egg (1), Worcestershire sauce (1 tablespoon), dijon (1 tablespoon), salt (3/4 teaspoon), pepper (1 teaspoon), and bread crumbs (1/2 cup) to form a paste. Mix in ground sirloin (1 pound) and shape into 4 equal-sized oval patties.
In a medium skillet, cook 2 patties at a time for 4-5 minutes per side or until browned; Repeat with remaining patties. Drain grease from the skillet and discard. Remove to a platter and keep warm.
Melt butter (2 tablespoons) in the skillet. Add onion slices on top of brown bits. Reduce the heat to medium-low and cook onions, about 5 minutes, until soft and translucent. Add mushrooms (8 ounces) and 1/2 teaspoon salt and continue to cook until liquid has evaporated, about 5-7 minutes.
Stir in tomato paste (1 tablespoon). Sprinkle mixture with flour (2 tablespoons). Cook flour for 1-2 minutes, stirring often, to toast and remove the flour taste. Remove from heat.
Slowly stir in beef broth (1 1/2 cups), water with dissolved Better Than Bouillon, and sherry (2 tablespoons) until combined and bring to a simmer
Nestled the meat patties into the sauce. Cover. Reduce heat and simmer gently for 15 minutes, or until the patties are cooked through. Remove from heat, sprinkle with parsley (1-2 tablespoons), and serve warm.

Forming: When forming the patties, split the meat mixture in half and then half again. You will have four evenly-sized patties. When forming them, firmly form a ball, then flatten to 1 inch thick. The patties should be a classic oblong shape.
Try Turkey: Feel free to use turkey meat instead of ground sirloin. The patties and gravy will be lighter and less beefy.
Sliced Mushroom: For the mushrooms, I purchased pre-sliced. Honestly, the slices were uneven, some thin and some thick. I would rather buy whole mushrooms and slice them myself for more consistent results. If your grocery store sells pre-sliced mushrooms that are consistent, then this is a good time-saver.