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Salisbury Steak Recipe
Rahat

Salisbury Steak

There’s something deeply comforting about a perfectly seared Salisbury steak, its savory aroma filling the kitchen in just 35 minutes. With a prep time of just 20 minutes, this Salisbury steak recipe is ideal for busy weeknights without sacrificing flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 495
Ingredients Method Nutrition

Ingredients
  

For the Steaks
  • 1 lb ground beef 453 G
  • ⅓ cup plain panko breadcrumbs 20 g
  • 1 large egg
  • 2 Tablespoons tomato paste
  • 2 Tablespoons coarse stone ground mustard
  • 2 Tablespoons worcestershire sauce may substitute coconut aminos
  • 1 Tablespoon light brown sugar firmly packed, may substitute coconut sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
For Cooking
  • 1 Tablespoon olive oil
Gravy
  • 2 Tablespoons unsalted butter
  • 1 cup finely chopped yellow onion 140 g, 1 medium yellow onion
  • 1 ½ cups sliced mushrooms 226 g, optional, I use baby bella
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons worcestershire sauce
  • 1 Tablespoon tomato paste
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 2 cups beef broth 473 ml, see note

Method
 

  1. For the Steaks
  2. In a large mixing bowl, combine all ingredients from the “Steaks” section and use your hands to mix all the ingredients together until well-combined – don’t over-mix or turn the meat into paste.
  3. Form the mixture into four steaks/oblong patties about ½” thick (I often make a small indent in the center to help the centers cook evenly). Set aside.
  4. Add oil to a large skillet over medium-high heat.
  5. Once oil is shimmering, sear the steaks in the pan, cooking until well- browned on each side. Remove to a plate and rest while you prepare the gravy. Reduce pan heat to medium (do not clean it out, immediately start making your gravy).
  6. Gravy
  7. Add butter to the skillet and scrape the pan as it melts.
  8. Once melted, add onion and cook until softened.
  9. Add mushrooms and cook until golden.
  10. Sprinkle pan with flour and cook, stirring, until flour is completely absorbed, then cook another 30 seconds (to lightly toast the flour).
  11. Add tomato paste, worcestershire sauce, salt, pepper, onion powder and garlic powder and stir well, cooking at least 1 minute until tomato paste loses its bright red color.
  12. While stirring, slowly drizzle in beef broth until ingredients are combined (make sure to scrape the bottom of the pan!).
  13. Return salisbury steaks to the pan and nestle into the gravy. Allow to cook until steaks are cooked through (no longer pink in the middle/160F) and gravy is thickened.

Nutrition

Calories: 495kcalCarbohydrates: 22gProtein: 26gFat: 34gSaturated Fat: 13gCholesterol: 136mgSodium: 1852mgPotassium: 875mgFiber: 3gSugar: 9gVitamin A: 440IUVitamin C: 8mgCalcium: 91mgIron: 5mg
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