Old-Fashioned Salisbury Steak

Ingredients

• 1½ lb 80/20 ground beef
• ½ cup Plain breadcrumbs
• ⅓ cup Whole milk
• 1 Large egg
• ¼ cup Finely grated onion
• 1 tbsp Worcestershire sauce
• 1 tbsp Ketchup
• 1 tsp Dijon mustard
• 1 tsp Garlic powder
• 1 tsp Kosher salt
• ½ tsp Black pepper
• 2 tbsp Butter
• 8 oz Cremini mushrooms, sliced
• 1 large Large yellow onion, thinly sliced
• 2 tbsp All-purpose flour
• 2½ cups Beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ tsp Dried thyme
• to taste Salt and black pepper

Instructions

1. Combine breadcrumbs and milk in a large bowl. Let rest 5 minutes to form a panade.
2. Add ground beef, egg, grated onion, Worcestershire sauce, ketchup, Dijon, garlic powder, salt, and pepper.
3. Mix gently until just combined. Do not overwork the meat or the patties will be tough.
4. Shape into 6 oval patties.
5. Brown patties in a large skillet over medium-high heat, approximately 3 minutes per side. Remove and set aside.
6. Add butter to the skillet.
7. Add mushrooms and onion. Cook 7–9 minutes until browned and softened.
8. Sprinkle flour over the vegetables. Cook 1 minute, stirring.
9. Gradually stir in beef broth, scraping up any browned bits.
10. Add Worcestershire sauce, Dijon mustard, and dried thyme. Stir to combine.
11. Bring to a simmer.
12. Return patties to the skillet. Partially cover and cook 10–12 minutes until centers reach 160°F / 71°C.
13. Reduce gravy briefly if it needs thickening.
14. Season gravy to taste with salt and pepper. Serve with mashed potatoes or buttered noodles.

Nutrition

Chef's Notes

Why use breadcrumbs and milk? The breadcrumb-milk mixture (called a panade) keeps the ground beef tender and moist. Without it, Salisbury steak can become dense and dry. Storage: Store patties in the gravy for best flavor. Refrigerate up to 4 days. Reheat gently on the stovetop.

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