Salisbury Steak Recipe

Ground beef: The main protein component, providing the base for the patties.

Onion: Adds flavor and moisture to the patties and gravy.

Egg: Helps bind the patties together.

Breadcrumbs: Provides structure and helps retain moisture in the patties.

Salt: Enhances the overall flavor of the dish.

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

Olive oil: Used for cooking the patties, adding a mild flavor.

Butter: Adds richness to the gravy.

Mushrooms: Contributes an earthy flavor and texture to the gravy.

All-purpose flour: Thickens the gravy.

Beef broth: Forms the base of the gravy, adding a deep, savory flavor.

Worcestershire sauce: Adds a complex, tangy flavor to the gravy.

When forming the patties, make sure to handle the ground beef mixture gently to avoid overworking it, which can result in tough Salisbury steak. Use your hands to mix the ingredients just until combined. Additionally, when cooking the patties, avoid pressing down on them with a spatula, as this can squeeze out the juices and make the steak dry. For the gravy, ensure you cook the flour for at least a minute to eliminate any raw taste before gradually adding the beef broth. This will help achieve a smooth and flavorful gravy.

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

• onion, finely chopped - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, making them a good substitute for onions.

• egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg; this is a common vegan substitute that helps bind the ingredients.

• breadcrumbs - Substitute with oatmeal: Ground oatmeal can act as a binder similar to breadcrumbs and adds a bit of extra fiber.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good substitute.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable alternative.

• butter - Substitute with margarine: Margarine can mimic the texture and flavor of butter, especially in cooking.

• onion, sliced - Substitute with leeks: Leeks have a milder flavor and can be used similarly to onions in recipes.

• mushrooms, sliced - Substitute with zucchini: Sliced zucchini can provide a similar texture and absorb flavors well, though the taste will be different.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken sauces similarly to flour but is gluten-free.

• beef broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor and is suitable for vegetarians.

• worcestershire sauce - Substitute with soy sauce and a splash of vinegar: This combination can mimic the umami and tangy flavors of Worcestershire sauce.

• Allow the Salisbury steak to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the patties and gravy into an airtight container. If possible, use separate containers for the patties and gravy to maintain the texture of the meat.
• Store the container in the refrigerator if you plan to consume the Salisbury steak within 3-4 days. Make sure the refrigerator is set to 40°F (4°C) or below.
• For longer storage, place the cooled patties on a baking sheet lined with parchment paper and freeze them until solid. This prevents them from sticking together.
• Once the patties are frozen, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Pour the gravy into a separate freezer-safe container, leaving some space at the top for expansion. Label this container as well.
• When ready to reheat, thaw the patties and gravy in the refrigerator overnight. This ensures even thawing and prevents bacterial growth.
• Reheat the patties in a skillet over medium heat until warmed through. Alternatively, you can use a microwave, but be cautious as this may alter the texture.
• Warm the gravy in a saucepan over low heat, stirring occasionally. If the gravy is too thick, add a splash of beef broth or water to reach the desired consistency.
• Serve the reheated Salisbury steak with the gravy spooned over the top, and enjoy as if freshly made.

• Stovetop Method: Place the Salisbury steak and gravy in a skillet over medium heat. Add a splash of beef broth or water to keep the gravy from thickening too much. Cover the skillet with a lid and heat for about 10-15 minutes, stirring occasionally, until the patties are heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Salisbury steak and gravy in an oven-safe dish. Cover the dish with aluminum foil to prevent the meat from drying out. Heat in the oven for about 20-25 minutes, or until the patties are thoroughly warmed.

• 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 meat is hot.

• Slow Cooker Method: Place the Salisbury steak and gravy in the slow cooker. Set to low heat and cook for 1-2 hours, or until the patties are heated through. This method ensures the meat stays moist and tender.

• Sous Vide Method: If you have a sous vide machine, place the Salisbury steak and gravy in a vacuum-sealed bag. Set the sous vide machine to 140°F (60°C) and immerse the bag in the water bath. Heat for about 1 hour. This method will keep the meat incredibly juicy and flavorful.

• Mixing bowl: A large bowl used to combine the ground beef, finely chopped onion, egg, breadcrumbs, salt, and black pepper.

• Skillet: A flat-bottomed pan used to cook the patties and later to sauté the onions and mushrooms.

• Spatula: A tool used to flip the patties while cooking them in the skillet.

• Knife: Used to finely chop the onion and slice the mushrooms and additional onion.

• Cutting board: A surface on which to chop the onion and slice the mushrooms and additional onion.

• Measuring spoons: Used to measure out the salt, black pepper, and Worcestershire sauce.

• Measuring cup: Used to measure the breadcrumbs and beef broth.

• Wooden spoon: Used to stir the onions and mushrooms while they cook and to mix the flour into the gravy.

• Whisk: Used to ensure the flour is well incorporated into the beef broth and Worcestershire sauce, creating a smooth gravy.

• Plate: Used to set aside the cooked patties while preparing the gravy.

• Tongs: Used to handle the patties when placing them back into the skillet with the gravy.

• Stove: The heat source used to cook the patties and prepare the gravy.

Prep ingredients in advance: Chop the onions and mushrooms ahead of time to streamline the cooking process.

Use pre-made breadcrumbs: Save time by using store-bought breadcrumbs instead of making your own.

One-pan method: Cook the patties and gravy in the same skillet to minimize cleanup.

Batch cooking: Double the recipe and freeze extra patties for a quick meal later.

Quick thickening: Use a slurry of flour and water to thicken the gravy faster.