Ingredients:

  • 5 lb Lean Ground Beef (80/20 blend)
  • 1 Large Egg, lightly beaten
  • ½ cup Panko Breadcrumbs (or fine dry breadcrumbs)
  • ¼ cup Whole Milk or Heavy Cream
  • ¼ cup Yellow Onion, finely minced (for patties)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Dried Thyme
  • 2 Tbsp Worcestershire Sauce (divided)
  • 1 tsp Salt (plus more to taste)
  • ½ tsp Black Pepper, freshly ground (plus more to taste)
  • 2 Tbsp Neutral Oil (Canola or Vegetable)
  • 4 Tbsp Unsalted Butter (divided)
  • 8 oz Cremini Mushrooms (Baby Bellas), sliced thin
  • ½ cup Yellow Onion, diced (for gravy)
  • 2 Tbsp All-Purpose Flour
  • 3 cups Beef Stock (low sodium preferred)
  • 1 Tbsp Ketchup (or Tomato Paste)
  • 1 tsp Dijon Mustard
  • 1 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Combine Patty Ingredients: In a large bowl, gently combine the ground beef, egg, Panko, milk, minced onion, garlic and onion powders, dried thyme, 1 Tbsp Worcestershire, salt, and pepper. Mix just until combined; do not overmix.
  2. Form and Shape: Divide the mixture into four equal portions. Gently form each portion into an oval or rectangular patty, roughly ¾ inch (2 cm) thick.
  3. Chill (Crucial Step): Place the formed patties on a plate, cover loosely, and refrigerate for a minimum of 30 minutes. This prevents the patties from falling apart during searing.
  4. Sear the Patties: Heat the neutral oil in a heavy skillet over medium-high heat. Once the oil shimmers, carefully place the patties in the pan (working in batches if necessary).
  5. Brown: Sear for 3–4 minutes per side until a deep, dark brown crust (the fond) is formed. The patties will not be fully cooked yet. Transfer the seared patties to a clean plate and set aside. Pour off any excess oil, leaving the brown bits (the fond) behind.
  6. Sauté Aromatics: Reduce heat to medium. Add 2 Tbsp of butter to the same skillet. Add the sliced mushrooms and a pinch of salt. Sauté until the mushrooms have browned (about 5–7 minutes). Add the diced onion and cook until softened, about 3 minutes.
  7. Create the Roux: Push the vegetables aside. Add the remaining 2 Tbsp of butter and the flour. Whisk the flour into the melted fat and liquid continuously for 1–2 minutes, creating a smooth, light-brown paste (the roux).
  8. Deglaze and Whisk in Liquid: Slowly pour in about 1 cup of the beef stock while whisking constantly to prevent lumps. Once smooth, pour in the remaining stock, along with the Ketchup, Dijon mustard, and the second tablespoon of Worcestershire sauce. Bring the mixture to a simmer.
  9. Simmer the Steaks: Return the seared Salisbury Steaks to the simmering gravy. Reduce the heat to low, cover the skillet, and let the steaks simmer gently for 15–20 minutes. The steaks are done when the internal temperature reaches 165°F (74°C).
  10. Final Adjustments: Taste the gravy and adjust salt and pepper as needed. Garnish generously with fresh chopped parsley and serve immediately, ideally over mashed potatoes.