Salisbury Steak Recipe

Ground beef: The main protein for the patties, providing a rich and hearty base.

Beaten egg: Helps bind the ingredients together, ensuring the patties hold their shape.

Breadcrumbs: Adds texture and helps absorb moisture, keeping the patties tender.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the patties.

Worcestershire sauce: Provides a savory, umami flavor that enriches the beef.

Olive oil: Used for cooking the patties, adding a subtle flavor and preventing sticking.

Beef broth: Forms the base of the gravy, adding a rich, beefy flavor.

Sliced mushrooms: Adds texture and an earthy flavor to the gravy.

Cornstarch: Mixed with water to thicken the gravy, giving it a smooth consistency.

When forming the patties, make sure to handle the ground beef mixture gently. Overworking the meat can result in tough Salisbury steaks. To ensure even cooking, press a small indentation in the center of each patty with your thumb. This helps the patties cook evenly and prevents them from puffing up in the middle.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can provide a similar texture and flavor profile.

• beaten egg - Substitute with flaxseed meal mixed with water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to an egg.

• breadcrumbs - Substitute with oatmeal: Ground oatmeal can act as a binder and provide a similar texture to breadcrumbs.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• worcestershire sauce - Substitute with soy sauce mixed with a dash of vinegar and a pinch of sugar: This mixture can mimic the savory and slightly tangy flavor of Worcestershire sauce.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor, though it may be slightly lighter.

• sliced mushrooms - Substitute with sliced zucchini: Zucchini can provide a similar texture and absorb flavors well.

• cornstarch mixed with water - Substitute with arrowroot powder mixed with water: Arrowroot powder acts as a thickening agent similar to cornstarch.

• Allow the Salisbury steak to cool completely before storing. This prevents condensation, which can make the patties soggy.
• Place the patties in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.
• Pour the gravy into a separate airtight container to maintain its texture and flavor.
• Store both the patties and gravy in the refrigerator for up to 3-4 days.
• For longer storage, wrap each patty individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container.
• Freeze the gravy in a separate freezer-safe container, leaving some space at the top for expansion.
• Label the containers with the date to keep track of freshness.
• When ready to reheat, thaw the patties and gravy in the refrigerator overnight.
• Reheat the patties in a skillet over medium heat until warmed through, about 5-7 minutes per side.
• Heat the gravy in a saucepan over medium heat, stirring occasionally, until it reaches the desired consistency.
• Serve the reheated Salisbury steak with the gravy spooned over the top for a delicious, comforting meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Salisbury steak and gravy in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). This method ensures even heating and keeps the meat juicy.

• Stovetop Method: Place the Salisbury steak and gravy in a skillet over medium-low heat. Cover with a lid and heat for about 10-15 minutes, stirring occasionally. Add a splash of beef broth if the gravy thickens too much. This method is quick and maintains the dish's flavor.

• Microwave Method: Place the Salisbury steak and gravy in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, then stir the gravy and flip the patties. Continue heating in 1-minute intervals until the internal temperature reaches 165°F (74°C). This method is the fastest but may result in uneven heating.

• Sous Vide Method: Place the Salisbury steak and gravy in a vacuum-sealed bag or a zip-lock bag using the water displacement method. Heat a pot of water to 140°F (60°C) and submerge the bag. Let it heat for about 45 minutes. This method ensures the meat remains tender and juicy, with minimal risk of overcooking.

• Mixing bowl: Use this to combine the ground beef, beaten egg, breadcrumbs, salt, black pepper, and Worcestershire sauce.

• Skillet: This is essential for cooking the patties and later for making the gravy with mushrooms and beef broth.

• Spatula: Handy for flipping the patties to ensure they brown evenly on both sides.

• Measuring cups: Use these to measure out the breadcrumbs, beef broth, and cornstarch mixture accurately.

• Measuring spoons: These will help you measure the salt, black pepper, and Worcestershire sauce precisely.

• Knife: Necessary for slicing the mushrooms.

• Cutting board: Use this as a safe surface for slicing the mushrooms.

• Whisk: Useful for beating the egg and mixing the cornstarch with water.

• Tongs: These can be used to remove the patties from the skillet without breaking them.

• Small bowl: Ideal for mixing the cornstarch with water before adding it to the gravy.

Prepare ingredients in advance: Measure and mix the breadcrumbs, salt, and black pepper ahead of time to streamline the process.

Use pre-sliced mushrooms: Save time by buying pre-sliced mushrooms instead of slicing them yourself.

Make patties ahead: Form the patties and store them in the fridge until you're ready to cook.

One-pan method: Cook the patties and mushrooms in the same skillet to save on cleanup time.

Quick gravy thickening: Mix the cornstarch and water beforehand so it's ready to add to the beef broth immediately.