Looking for that comforting and easy dinner-time meal? This Salisbury Steak has you covered, with a delicious gravy and full of flavor you can’t go wrong with this meal gracing your table.
Preheat the oven to 350°F. In a large bowl add together the ground beef, egg, breadcrumbs, ketchup, dijon mustard, Worcestershire sauce, black pepper, salt, and crushed beef bouillon.
Divide the mixture into 8 even portions and form the portions into flat oval shapes.
Heat an oven-safe 12-inch skillet (I like to use cast iron) with deep sides over medium heat. Add the steaks directly into the pan, no need to add any extra oil. Brown on both sides, about 2-3 minutes per side, then place the pan into the oven for 10-15 minutes until an internal temperature reaches 165°F. Take the steaks out of the pan and place them on a plate and cover them with foil, set aside.
Wipe out any excess grease from the pan. Over medium heat, add the butter and let it melt. Add the onion and mushrooms and cook, stirring occasionally, for about 5 minutes until the onions are softened.
1/2 cup unsalted butter, 1 small onion, 8 ounces baby bella mushrooms
Add the garlic and stir it in until fragrant, 30 seconds.
2 cloves garlic
Add the flour and stir it in, coating the veggies, cook stirring constantly for 2 minutes.
1/2 cup all-purpose flour
Slowly whisk in the beef stock, making sure there are no lumps. Add the Worcestershire sauce, dijon mustard, and black pepper, whisk it in. Taste and add additional seasoning if needed. Let the gravy simmer for 3 minutes, stirring occasionally.
4 cups beef stock, 2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1/2 teaspoon black pepper, kosher salt to taste
Add the steaks back to the pan and cover in the sauce, let simmer for 5 more minutes or until the steaks are heated through. Garnish with optional parsley and serve.
fresh chopped parsley for garnish
Notes
If you are not a huge fan of mushrooms, you can leave them out of the gravy, but the mushrooms and onions really make this a traditional recipe.
You can serve this over whatever you like, we like to serve over mashed potatoes or egg noodles.
You can skip the step of finishing off the steaks in the oven and cook on the stovetop, but the steaks tend to get too brown.
The beef bouillon cube gives an extra depth of flavor to the steaks. I place the cube in a plastic baggie then crush it with a rolling pin.
These can be frozen, see my tips above.
We like to use panko breadcrumbs, but regular will work as well.