Searing the steaks
The patties cook over medium-high heat. I like to use a cast iron skillet or nonstick pan for searing. The nonstick material reduces the chance of clinging, but I enjoy a slightly thicker crust texture that’s created by cast iron since it retains heat so well.
When the beef hits the hot olive oil in the pan, it quickly changes from a soft mushy surface to a crisp crust that takes on rich brown colors. The Maillard browning reaction gives that sought-out seared surface just like fancier cuts, without paying the higher price tag.
Make a tasty mushroom sauce in the same pan
After the patties cook, it’s time to make a sauce loaded with depth and flavor. To complement the savory dish, I reach for ingredients loaded with glutamates like thick-sliced brown mushrooms, beef stock, and tomato paste.
Saute them with aromatic alliums like onions and garlic. To change the one-dimensional sauce, a splash of balsamic vinegar adds acidity and aged notes that brighten up the taste. To finish the sauce, I use all-purpose flour to thicken the consistency so that it better clings to the meat like a gravy.
Tasty side dishes to serve this with
Mashed Potatoes
Cauliflower Mashed Potatoes
Sauteed Green Beans
Glazed Carrots
RECIPE SCIENCE
Cook to a safe temperature
Typically for ground beef products like burgers, you can cook them to as low as medium-rare doneness. However, since the patties contain eggs, it’s best to cook them between 144 and 158°F (62 to 70ºC), taking into account carryover cooking. This will make it that there’s no pink in the center, but it ensures that the harmful bacteria in the raw egg is destroyed.
Salisbury Steak
Salisbury steak recipe that turns boring ground beef into a gourmet meal served with a delicious mushroom sauce.
TIME
Prep Time 25minutes mins
Cook Time 20minutes mins
Total Time 45minutes mins
Servings 4 servings
Course Entree
Cuisine American
Ingredients
Salisbury Steak
▢1 pound ground beef, 90% lean, ground sirloin or chuck
▢¼ cup breadcrumbs
▢1 large egg
▢1 teaspoon kosher salt
▢½ teaspoon black pepper
▢2 teaspoons soy sauce
▢1 tablespoon olive oil
Mushroom Sauce
▢2 tablespoons unsalted butter
▢1 cup sliced yellow onion, ¼-inch thick
▢12 ounces brown mushrooms, ½-inch thick slices
▢½ teaspoon kosher salt
▢½ teaspoon black pepper
▢2 teaspoons minced garlic
▢1 tablespoon tomato paste
▢2 tablespoons all-purpose flour
▢1 tablespoon balsamic vinegar
▢1 ½ cups beef stock
▢2 teaspoon chopped parsley
Instructions
1 .In a medium bowl gently mix the ground beef, breadcrumbs, egg, salt, pepper, and soy sauce until just combined, do not overmix.
2 .Divide the beef mixture into 4 even mounds. Form into ½-inch thick oval patties, about 5-inches long and 2 ½-inches wide. Cover and chill the patties in the refrigerator for 15 minutes.
3 .Cut the onion into ¼-inch thick slices. Cut the mushrooms into ¼-inch thick slices. Mince the garlic. Set aside to use for the sauce.
4 .Heat olive oil in a 12-inch cast iron skillet or nonstick pan over medium-high heat. Once the oil is hot, add the beef patties.
5 .Cook until golden brown, 3 to 4 minutes. Flip and reduce the heat down to medium. Cook until the internal temperature reaches 140 to 145ºF (60 to 63ºC) for medium-well, or 150 to 155ºF (65 to 68ºC) for well-done, about 3 to 5 minutes. There will be some carryover cooking of the meat after resting. Transfer to a clean plate.
6 .Carefully wipe the pan clean or keep the drippings for a more flavorful sauce. Heat the butter in the skillet over medium heat. Once melted add the onions. Saute until softened, about 3 minutes. Add the mushrooms, salt, and pepper. Saute until the mushrooms are tender, 3 minutes. Add the garlic and saute for 30 seconds.
7 .Add the tomato paste and flour, stir and cook for 30 seconds. Add the balsamic vinegar, stir and cook for 15 seconds. Slowly pour in the beef stock, stir and cook until thickened, about 2 minutes.
8 .Place the steaks back in the pan, turning to coat in the sauce to warm.
9 .Garnish with parsley.
Recipe Video
Equipment
Cast Iron Skillet
Instant-Read Thermometer
Notes
For a softer texture similar to meatballs, use ½ cup of bread crumbs.
