Salisbury Steak

A simple, satisfying favorite.

Why You'll Love This Recipe

• Nostalgic, hearty diner classic.
• Smothered patties in mushroom gravy.
• Pairs with everything from mash to noodles.
• Family-friendly comfort food.
• Cheap and filling.

Ingredient Notes

• 85/15 ground beef is the right ratio.
• Cremini (baby bella) mushrooms have far more flavor than white button.
• Grated onion melts into the meat — diced onion stays chunky and breaks the patty.

Ingredient Substitutions

• Half pork + half beef for richer patties.
• Gluten-free panko and flour for GF.
• Add a splash of red wine to the gravy for extra depth.

Equipment Needed

• Mixing bowl
• Box grater (for onion)
• Large skillet or Dutch oven
• Medium saucepan (for potatoes)
• Potato masher
• Tongs
• Instant-read thermometer
• Wooden spoon

Prep Tips

• Shape patties an even ¾ inch thick — same thickness equals same cook time.
• Slice mushrooms uniformly for even browning.

Instructions

1. 1

   Gather and prep: 1 ground beef, 1 medium onion, diced, 1 bread crumbs, 1 large egg, 8 oz mushrooms, sliced, 1 cup beef broth, 2 tbsp butter, 1 cup flour. dice the onion before you start cooking.

2. 2

   Mix beef with crumbs, egg, onion; form patties.

3. 3

   Sear patties; remove.

4. 4

   Sauté mushrooms, stir in flour and broth.

5. 5

   Return patties, simmer 10 min. Pull beef at 130°F for medium-rare or 140°F for medium; rest 5 minutes, then slice against the grain.

Artsi Pro Tips

• Grating the onion (instead of dicing) blends the onion into the patty so it doesn't fall apart.
• Brown the patties hard before the gravy — that fond is the flavor.
• Finish in the gravy at a gentle simmer; boiling toughens the patties.

Common Mistakes

• Boiling the gravy with patties, which makes them tough.
• Dicing onion (chunky bits make patties fall apart) — grate it.
• Pulling patties under 160°F. Ground beef requires this temp.

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