Salisbury steak is an American icon. The thin oval patties of probably-too-lean ground beef swimming in a mushroom gravy sea were invented for Civil War soldiers (as a digestive aid, no less). It only took about 100 years before the dish was more likely to be associated with the frozen foods aisle of your nearest grocer. More than a hamburger steak, Salisbury steak usually includes some mix-ins, though fewer than that of a meatloaf (no ketchup here). We decided this classic TV dinner deserved a modernized approach for the streaming world.
In place of the sliced onions found in most homemade Salisbury steak recipes, a plethora of caramelized shallots lend the deep brown gravy a peppery-sweet taste and intense umami. After searing, the beef patties are simmered in the sauce so they soak in all that great flavor as it develops. To counter the savoriness, you’ll gild the patties and the sauce with a hefty dose of mustard powder (we like Colman’s), which is sharper than prepared varieties, like Dijon mustard, and won’t add excess moisture. The unexpected addition lightens things up, turning the often-heavy sauce into something moreish. A quick scattering of fresh parsley quells the richness further, lending the dish a wholesome bite. Suddenly, Salisbury steak is bright and unctuous at the same time, zingy without losing its comfort food appeal.
Serve this take on the retro American weeknight dinner over mashed potatoes or buttered egg noodles and alongside blanched green beans or roasted broccoli for the ultimate culinary throwback.
What you’ll need
Rimmed Baking Sheet
$32 At Amazon
Large Skillet
$74 At Amazon
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
¾
1
5
1
1
9
3
2½
1½
2
4
1
3
3
5
¼
Need to make a substitution?
Preparation
Step 1
Toss ¾ cup panko breadcrumbs, 1 Tbsp. plus 2 tsp. Worcestershire sauce, and 2 shallots, finely chopped, in a large bowl. Let sit 5 minutes to allow panko to hydrate.
Step 2
Add 1 large egg, 1 lb. ground beef, 5 garlic cloves, finely grated, 2 tsp. mustard powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly ground pepper to panko mixture and mix with your hands to combine. Form meat mixture into 4 oval patties about ¾" thick; place on a parchment-lined baking sheet.
Step 3
Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Working in batches if needed, cook patties until deep golden brown, 5–7 minutes per side. Transfer to a plate. Pour fat from skillet; discard.
Step 4
Melt 4 Tbsp. unsalted butter in same skillet over medium-high heat. Cook 3 shallots, thinly sliced, stirring often, until softened, about 3 minutes. Add 1 lb. crimini mushrooms, thinly sliced, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring often, until mushrooms release their liquid and brown slightly (liquid should have evaporated), 8–10 minutes. Add remaining 4 garlic cloves, finely grated; cook, stirring, until fragrant, about 30 seconds.
Step 5
Sprinkle in 3 Tbsp. all-purpose flour and stir to coat shallots and mushrooms. Stirring constantly, gradually add 3 cups low-sodium chicken broth, then juice of 1 lemon, 5 sprigs thyme, remaining 1 tsp. mustard powder, and ½ tsp. freshly ground pepper. Bring to a simmer and cook, adjusting heat as needed to maintain a gentle simmer, until sauce is reduced by about half, 10–12 minutes. Taste and season with more salt and pepper if needed.
Step 6
Add Salisbury steak patties to sauce; simmer until heated and cooked through and sauce is thick enough to coat a spoon, about 5 minutes. Remove from heat and top with ¼ cup coarsely chopped parsley to serve.
Editor’s note: Head this way for more recent beef recipes →