This homemade Salisbury steak is “lick-the-plate” good. A great Salisbury steak begins and ends with great gravy. The real highlight comes from all the flavors
- 1 Pound Ground Beef
- 1 Egg
- 1 Tablespoon Tomato Paste
- 1 Tablespoon Yellow mustard
- 1 Tablespoons Worcestershire Sauce
- 1/2 teaspoon Garlic powder
- 1/4 Cup Dry breadcrumbs
- 1/2 teaspoon Ground Black Pepper
- Kosher Salt (to taste)
- 2 Tablespoons Butter
- 1 Onion, diced
- 2-3 Tablespoons Flour
- 1/2 teaspoon Dried Thyme
- 1 ½ Cups Beef Broth
- 1 Tablespoon Soy Sauce
- 6 oz Mushrooms (Optional), sliced
- 3 Tablespoons Fresh Parsley (Optional), chopped
- In a large mixing bowl, combine the ground beef, egg, tomato paste, yellow mustard, Worcestershire Sauce, garlic powder, breadcrumbs, pepper, and salt. Mix
- well to combine all of the ingredients. Shape the meat mixture into four oval-shaped patties.
- Heat a large skillet over medium heat for about a minute, then add the butter.
- Place the meat patties in the skillet and cook them for about 4 to 5 minutes on each side, or until they’re well-browned.
- Remove the patties from the skillet and set them aside.
- Prepare the gravy: add the chopped onions to the skillet and reduce the heat to medium-low.
- Cook the onions until they are translucent and caramelized, about 15 to 20 minutes.
- Sprinkle 2 to 3 tablespoons of flour over the caramelized onions and stir to coat. (Use 2 tablespoons of flour if you like your gravy on the thinner side or 3 tablespoons of flour for a thicker gravy).
- Cook the flour-coated onions for another minute, until the flour, starts to smell toasty.
- Add the dried thyme and cook until fragrant, about 30 seconds.
- Gradually stir in the beef broth and soy sauce and raise the heat back to medium.
- Add the seared patties back to the skillet. Bring to a gentle simmer, cover, and cook the patties for 10 to 15 more minutes, or until they’re cooked through.
- Taste the gravy for seasoning (it will thicken more as it cools). Remove the Salisbury steaks from the heat and serve them warm.