From casseroles to burgers to meatballs, there’s no denying that ground beef is the modern family’s favorite protein. But look back in time, and it’s clear to see that ground beef has always been in style! The perfect example? Salisbury steak. This vintage comfort food is sure to warm up the dinner table today like it did in years long past. And with the whole meal being cooked in one pan, it’s no wonder why it's a family favorite!
Where did the Salisbury steak come from?
Created by James H. Salisbury in 1897, the Salisbury steak was originally designed to be a health food! Salisbury was a physician and chemist who advocated for a meat-centered diet to promote gut health. And while some of Salisbury’s theories didn’t quite stand the test of time, there’s no denying that Salisbury steak surely made its impact.
Is Salisbury steak different than hamburger steak?
A traditional hamburger steak typically is seasoned with salt and pepper and is otherwise pretty plain. Salisbury steak is seasoned with Worcestershire sauce, ketchup, and even a little bit of brown sugar for a hint of sweetness to cut through this super savory dish. Pair that with a hearty, mushroom-packed gravy and this family dinner just might make it into the weekly rotation!
What sides go well with Salisbury steak?
These steaks are begging to be paired with Ree’s creamy mashed potatoes, or any potato side dish for that matter! For a little more color on the plate, some honey-glazed carrots and parsnips are another great match. If a little bit of spice is in order, a slice of jalapeño cornbread will do just fine.
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- Yields:
- 4 - 6
- Prep Time:
- 15 mins
- Total Time:
- 40 mins
Ingredients
For the steaks:
- 1 1/2 lb.
ground beef (80/20)
- 2 tbsp.
Worcestershire sauce
- 2 tbsp.
ketchup
- 1 tsp.
light brown sugar
- 1
large egg, beaten
- 1/2 c.
breadcrumbs
- 1 tsp.
mustard powder
- 3/4 tsp.
seasoned salt
- 1/2 tsp.
ground black pepper
- 1 tbsp.
vegetable oil
For the gravy:
- 8 oz.
sliced baby bella mushrooms
- 1
small yellow onion, finely chopped
- 2 tbsp.
unsalted butter
- 2 tbsp.
all-purpose flour
- 1/2 tsp.
seasoned salt
- 1 1/2 c.
beef stock
- 3 tbsp.
heavy cream
- 1 tbsp.
ketchup
- 1 tsp.
Worcestershire sauce
- 1 tsp.
dijon mustard
Chopped parsley, to serve
- Nutrition Information
- Calories2790 Fat199 gSaturated fat80 gTrans fat9 gCholesterol781 mgSodium3866 mgCarbohydrates90 gFiber8 gSugar32 gProtein150 gVitamin D3 mcgCalcium430 mgIron23 mgPotassium4162 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1For the steaks: In a large bowl, combine the ground beef, Worcestershire sauce, ketchup, brown sugar, egg, breadcrumbs, mustard, seasoning salt, and pepper. Stir together until thoroughly combined. Divide the mixture into 6 even portions, about 4 ounces each. Firmly press into 1-inch thick, oval shaped steaks. Press lines into each of the patties with your finger to look like “steaks.”
- Step 2Heat a large skillet over medium heat. Add the oil and swirl to coat the pan. Place the steaks in the skillet and cook until golden, 6 to 8 minutes. Flip and cook the other side until the internal temperature reaches 160°F, 6 to 8 minutes more. Remove from the skillet and set aside.
- Step 3For the gravy: In the same skillet over medium heat, add the mushrooms and onion. Cook, stirring occasionally, until the onion is softened and the mushrooms are lightly browned, about 6 minutes.
- Step 4Add the butter and stir to melt. Add the flour and seasoned salt and stir together until no streaks of flour remain, about 1 minute.
- Step 5Increase the heat to medium-high and add the beef stock. Scrape the bottom of the skillet to remove any browned bits and stir until smooth. Bring to a simmer, then reduce the heat to medium low. Cook for 6 to 8 minutes, stirring occasionally, until thickened slightly.
- Step 6Stir in the heavy cream, ketchup, Worcestershire sauce, and dijon mustard. Allow the gravy to return to a light simmer, stirring occasionally. Add the steaks back into the skillet, spooning the gravy on top to coat. Let cook for 2 to 3 minutes to rewarm. Serve and top with parsley.
Tip: Ground turkey is a light substitute for ground beef. It's more moist than ground beef, so add an extra 1/4 cup of breadcrumbs so that the steaks will hold together.
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