Salisbury Steak with Mushroom Gravy Recipe
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Mention TV dinners and most people immediately think of Salisbury steak. The majority of folks can’t tell you what it actually is, though, and write it off as mystery meat, which is a shame because done right it’s an American classic. This version of the beef patties braised in a mushroom sauce is a far cry from the frozen meat pucks you’ll find in grocery stores, and restores the dish to its former glory.
This recipe was featured as part of our DIY TV Dinners story, as well as our Hamburger Through Time story.
- 2 pounds lean ground beef
- 2 large eggs, lightly beaten
- 1/4 cup unseasoned dry breadcrumbs
- 2 teaspoons plus 1 tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon freshly ground black pepper
- 5 tablespoons unsalted butter
- 8 ounces cremini mushrooms, cleaned, stems trimmed, and quartered (about 2 1/2 cups)
- 2 medium shallots, minced
- 1/4 cup all-purpose flour
- 1/2 cup dry red wine
- 1 (14-ounce) can low-sodium beef broth
- Heat the oven to 350°F and arrange the rack in the middle. Combine ground beef, eggs, breadcrumbs, 2 teaspoons of the Worcestershire sauce, salt, mustard, and pepper in a large bowl and mix well. Shape into 8 (3-1/2-by-2-1/2-by-1-inch) oval patties and set aside.
- Heat a large frying pan over medium heat and melt 1 tablespoon of the butter. When it foams, add 4 patties and brown, about 3 to 4 minutes per side. Transfer patties to a 13-by-9-inch baking dish. Brown remaining 4 patties, and transfer to the baking dish. Drain all fat from the pan but leave any browned bits.
- Return the pan to medium heat and melt remaining 4 tablespoons butter. Add mushrooms and shallots and season with salt and freshly ground black pepper. Cook, stirring rarely, until mushrooms are slightly browned and soft, about 4 minutes.
- Sprinkle flour over mixture and stir until fully incorporated. Cook, stirring occasionally, until flour is lightly toasted, about 3 minutes. Add red wine and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in broth and stir until smooth. Let mixture come to a boil and cook until sauce is reduced by half, about 13 minutes.
- Add remaining 1 tablespoon Worcestershire sauce. Taste and add salt and freshly ground black pepper as needed. Pour sauce over patties in the baking dish and cover with aluminum foil. Bake for 20 minutes or until meat is tender and slightly pink in the middle.
Beverage pairing: Hogue Genesis Cabernet Sauvignon, Washington state. This meaty dish needs a wine with a little fruit to round it out. The juicy black cherry flavors in this Cabernet fill that function, while its good structure and tannins balance the softness of the dish.
to kitchen dog in particularly. your mother raised you correctly. i am sick and tired of persons who cannot do what the other person attempted, with good or not so good result criticizing the effort. where cooking is concerned, it takes a lot of effort to make a meal. if someone cooks for you, you have an obligation to find something nice to say. [ps-that's how i raised my son and he was repeatedly invited back to all sorts of dinners]. hey, kitchen dog, don't change.
my mamma taught me if you have nothing nice to say, say nothing at all! i don't see all these jerkbaits entering recipes, they probably can't boil water.
hey, the picture changed
Did you use the mushrooms from Episode 2 of Top Chef? This photo is a shoo-in winner of an ugly food contest!
LOL! I clicked on the picture because of how awful it was! Got a good laugh from the comments. (esp Big O )
I clicked on this recipe just to comment on the pic , too! The nicest thing I could say about the pic is that it looks like a turtle.
...Waste of time if you ask me...
i can't believe everyone else thought the same thing about that pic!!!
I made it tonight! It had a great flavor, but I reduced the amount of Worcestershire a little. Good job.
honestly folks, i dont think ive ever seen a "pretty" salisbury steak...some food, no matter what, is not made for the camera...
Made this last night, not bad, but not even close to the 'good' diner staple.
The photo is pretty unappealing but, all jokes aside, I made the recipe tonight. I used venison rather than beef and onion rather than shallot but otherwise as written.
It tasted alright but nothing spectacular. The gravy tasted a bit too strongly of the Worcestershire and I like Worcestershire quite a bit. I might make it again but I'm not too certain.
it reminds me of a goose fish or an angler fish sitting on the bottom of the ocean waiting for a meal to wonder buy
I love Salisbury Steak and may try this, but that picture looks like a dessicated bull frog.
Wow. I think my dog made a salisbury steak this afternoon. Nice picture.
A tasty recipe, but that picture looks awful :(