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I've gotta tell you about my go-to Salisbury Steak that I've tweaked over time. It's now the number one comfort meal in our home. Those juicy beef patties drowning in savory mushroom sauce are absolutely wonderful. The best part? Everything cooks in just one pan, making cleanup super easy.
Soul-Warming Goodness
There's something magical when seasoned beef meets mushrooms and that flavorful sauce - it's like comfort on a plate. Everyone rushes to the table when this is served, no need to call them twice. It won't break the bank either, which makes it great when you need to feed many hungry mouths.
What You'll Need
- Ground Beef: 1½ lbs with 80/20 fat content for maximum taste and moisture.
- Breadcrumbs: ½ cup of the Italian variety to keep everything soft.
- Egg: 1 large one at room temperature.
- Milk: ¼ cup of the whole kind for extra richness.
- Ketchup: 1 tablespoon that makes all the difference.
- Worcestershire: 2 teaspoons for that umami kick.
- Seasonings: 1 teaspoon each of garlic and onion powder plus salt and pepper.
- Butter: 2 tablespoons to cook those mushrooms perfectly.
- Mushrooms: 8 oz sliced fresh ones are worth getting.
- Onion: 1 small one chopped finely.
- Flour: 2 tablespoons to give the sauce body.
- Beef Broth: 2 cups go with low sodium if possible.
- Extra Flavor: A bit more ketchup and Worcestershire for the sauce.
Let's Get Cooking
- Mix Those Patties
- Grab your largest bowl and combine the beef breadcrumbs egg milk and seasonings using your fingers until barely mixed. Form into 4 oval shapes roughly palm-sized.
- Get That Crust
- Warm up your pan and cook those patties for 3-4 minutes per side. Don't fidget with them let that beautiful brown crust form it's totally worth waiting for.
- Start The Gravy
- Once you've set the meat aside drop in your butter and cook the onions and mushrooms till they turn golden. That's where the flavor really begins.
- Make It Saucy
- Toss in the flour cook it briefly then slowly add your broth while stirring. Mix in your extra flavorings and watch the sauce thicken up nicely.
- Bring It Home
- Put those patties back in the pan let everything bubble away until the meat finishes cooking and the sauce turns thick and delicious.
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Save Some For Later
If you end up with extras just put everything in a sealed container. The sauce will keep the meat nice and moist in your fridge for around three days. When you want to eat it again warm it gently in a pan or your microwave just be careful not to let the sauce break.
Make It Your Own
I sometimes throw in fresh herbs from outside thyme works really well. If you don't like sweet notes just use tomato paste instead of ketchup. My other half loves when I add a tiny bit of cayenne for some kick but that's completely optional.
Common Questions
My buddies often wonder if ground turkey works and while it's doable beef really makes this dish shine. And sure you could throw the patties in the oven but browning them in a pan creates flavors you just can't match any other way.
Perfect Partners
At our place we always serve this over a heap of fluffy mashed potatoes though egg noodles work great too. Grab some crusty bread to mop up all that amazing sauce. Add a simple green vegetable on the side and dinner's done.
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Smart Shortcuts
Got some roast beef sitting around? Grind it up and mix it with your ground beef. It packs in extra flavor and uses up what might go to waste. I found this out by chance one time and now I sometimes plan for it.
Gravy Secrets
For silky smooth sauce cook the flour in butter until it smells toasty then add your broth bit by bit while stirring. My grandma taught me this and it works every time. Don't forget that extra splash of ketchup and Worcestershire at the end it really counts.
Keep It Simple
You don't need fancy stuff just a decent deep pan and basic tools. I love that everything happens in one skillet means fewer dishes which is always something to be happy about.
Plan Ahead
When life gets crazy I shape the patties early in the day and stick them in the fridge. I cut the mushrooms and onions too. Then when dinner time comes everything's ready to go. It's my kind of kitchen strategy.
Recipe Tweaks
Want to make it healthier? Try lean ground beef and low fat milk. If anyone can't have wheat just swap in gluten free breadcrumbs. This dish is pretty flexible just keep the amounts roughly the same and you'll do fine.
From My Kitchen to Yours
This Salisbury Steak isn't just dinner at our house it's a pan full of happiness. There's nothing better than watching folks enjoy those tender patties with their mushroom sauce, digging in with big smiles. I bet it'll become a regular at your place too.
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Frequently Asked Questions
- → Which ground beef works best?
- Opt for lean ground beef like 90/10 or 93/7. It's flavorful without making the gravy greasy. Dab away extra fat if needed.
- → How can I make smaller servings?
- Sure! Instead of 4 big patties, shape 6 smaller ones. Paired with sides like mashed potatoes, they're plenty for everyone.
- → Why not cook patties all the way at first?
- They get a quick brown sear first. The gravy finishes cooking them, keeping them juicy while soaking up the sauce.
- → What kind of pan should I use?
- Grab a 12-inch skillet. It gives enough room for the patties and ensures the gravy simmers evenly.
- → Why scrape the browned bits in the pan?
- Those crusty bits pack a ton of flavor. Loosen them into the gravy as it cooks for a hearty, rich taste boost.