I only recently had Salisbury steak for the first time when my mother-in-law made it a few years ago. I had heard of it before that but didn’t really even know what it was or what to expect.
When she said there were mushrooms in it, I wasn’t sure because I don’t like mushrooms. But I just ate around those (it’s easy to do) and it was delicious! When I make it at home, I don’t put the mushrooms in and we don’t really notice much difference in the flavor.
Bonus: both of the boys will eat this too, even Tyler who doesn’t really eat much meat!
I like making this meal on busy nights because it only takes about 30 minutes and one pan plus one mixing bowl. The cleanup is easy, and we all can eat it quickly.
Basically, Salisbury steak is ground beef patties mixed with a few other flavors that are then cooked in an oniony broth. Our favorite side dish with this is mashed potatoes because the broth makes a great gravy.
Step by Step
In a large mixing bowl, combine the ground beef, bread crumbs, salt, pepper, and egg. I find it easiest to use your hands to mix this up.
Divide the beef mixture into four equal pieces and shape them into patties that are about 3/4 inch thick. Use your thumb to press a dimple in the center so they don’t resemble a hockey puck when they are done cooking.
In a large skillet, over medium heat, cook the patties until they are brown on the outside. Flip them occasionally, as needed.
Drain the pan and return the patties to the pan. Add the onion slices and mushrooms. Pour the beef broth over everything.
Heat to a boil then reduce the heat. Cover the pan and simmer until the beef is cooked through and no longer pink inside.
Remove the patties from the pan and cover to keep warm.
Heat the onion mixture to a boil. In a small bowl, whisk the water and cornstarch together. Stir that into the onion mixture.
Boil and stir for another minute to thicken. Serve the sauce over the patties.
- 1 pound ground beef
- 1/3 cup bread crumbs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg
- 1 large onion (sliced)
- 10 oz beef broth
- 4 oz mushroom stems and pieces
- 2 tbsp cold water
- 2 tsp cornstarch
- In a medium mixing bowl, thoroughly mix the ground beef, bread crumbs, salt, pepper, and egg
- Divide the meat mixture into 4 pieces and shape each into an oval patty about 3/4 inch thick
- Cook the patties in a large skillet over medium heat, turning occasionally, until browned on the outside
- Drain any fat from the pan and keep the patties over medium heat
- Add the onion, beef broth, and mushrooms
- Heat to a boil, then reduce the heat to medium
- Cover the pan and simmer until the beef is done, about 10 minutes
- Remove the patties from the pan and cover to keep warm
- Heat the broth mixture to a boil again
- In a small bowl, whisk the cornstarch and water together, then pour into the broth
- Boil and stir for about 1-2 minutes, until it thickens slightly
- Serve immediately with the sauce over the beef
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