Instructions
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Prepare the Salisbury Steak Patties:
- In a large bowl, gently combine the ground beef, breadcrumbs, minced onion, egg, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, garlic powder, ½ teaspoon black pepper, and ¾ teaspoon salt. Be careful not to overmix, as this can lead to tough patties.
- Divide the mixture into 4-6 equal portions and gently shape each into an oval or round patty, about ½ to ¾ inch thick. Make a small indentation in the center of each patty with your thumb to prevent them from bulging during cooking.
- Heat 2 tablespoons of olive oil in a large skillet (preferably cast iron) over medium-high heat. Once hot, carefully place the patties in the skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.
- Sear the patties for 3-4 minutes per side, until deeply browned and a crust has formed. The patties do not need to be cooked through at this stage. Remove the seared patties from the skillet and set aside on a plate.
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Prepare the Onion Gravy:
- Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Add the thinly sliced yellow onion and cook, stirring occasionally, for 8-10 minutes, until the onions are softened and lightly caramelized. Scrape up any browned bits from the bottom of the pan as the onions cook.
- Add the minced garlic to the skillet and cook for another minute until fragrant.
- Sprinkle the 3 tablespoons of all-purpose flour over the onions and garlic. Cook, stirring constantly, for 1-2 minutes, allowing the flour to cook out and form a roux.
- Gradually whisk in the 2 cups of beef broth, ensuring no lumps form. Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, ½ teaspoon dried thyme, and ¼ teaspoon black pepper. Bring the gravy to a simmer, stirring constantly, until it begins to thicken.
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Simmer the Salisbury Steak in Gravy:
- Return the seared Salisbury steak patties to the skillet, nestling them into the simmering gravy. Reduce the heat to low, cover the skillet, and let the patties simmer in the gravy for 15-20 minutes, or until cooked through and tender. The internal temperature of the patties should reach 160°F (71°C).
- Taste the gravy and adjust salt and pepper as needed.
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Prepare the Creamy Mashed Potatoes:
- While the steak is simmering, place the peeled and quartered potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water.
- Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes thoroughly. Return them to the hot pot over low heat for a minute or two to dry out any excess moisture.
- Remove from heat. Add the warmed milk or half-and-half, softened butter, ½ teaspoon salt, and ¼ teaspoon black pepper. Mash the potatoes with a potato masher or a fork until smooth and creamy. Do not overmash, as this can make them gluey. Taste and adjust seasonings if necessary.
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Prepare the Garlic Green Beans:
- Bring a pot of lightly salted water to a boil. Add the trimmed green beans and cook for 3-5 minutes, or until tender-crisp. Alternatively, steam them.
- Drain the green beans. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the drained green beans to the skillet, toss to coat with the garlic oil, and season with salt and black pepper to taste. Cook for another 1-2 minutes, stirring occasionally.
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Assemble and Serve:
- To serve, place a generous scoop of creamy mashed potatoes on each plate. Top with 1-2 Salisbury steak patties and a generous ladle of the rich onion gravy.
- Serve with a side of garlic green beans and a dinner roll. Garnish with fresh chopped parsley, if desired.
Cooking Tips and Variations
For the most tender Salisbury steak patties, it’s crucial not to overmix the ground beef mixture. Overworking the meat can lead to a dense, tough texture. Mix just until combined. Using a combination of ground beef with a slightly higher fat content (like 85/15) will also contribute to juicier patties. To prevent the patties from shrinking and bulging, make a small indentation in the center of each one with your thumb before searing.
The gravy is the heart of this dish, and there are several ways to customize it. For a richer, earthy flavor, consider adding sliced mushrooms (cremini or button) to the skillet after the onions have softened, cooking them until browned before adding the flour. If you prefer a lighter, brighter gravy, a splash of dry red wine can be added after the flour cooks out, allowing it to reduce slightly before adding the beef broth. For those who need a gluten-free option, cornstarch can be used as a thickener; simply make a slurry with cold water and whisk it into the simmering gravy until it reaches your desired consistency.
While mashed potatoes are the quintessential accompaniment, feel free to experiment with other starchy sides. Roasted garlic mashed potatoes, creamy polenta, or even a simple rice pilaf can offer a delicious alternative. For vegetables, roasted carrots with dill, glazed peas, or sautéed asparagus would all complement the rich flavors of the Salisbury steak beautifully. Don’t forget that a good quality, crusty bread or dinner roll is essential for soaking up every last drop of that amazing gravy.
To make this meal ahead of time, you can prepare the Salisbury steak patties and sear them, then cool them completely and store them in an airtight container in the refrigerator for up to 2 days. The gravy can also be made in advance and stored separately. When ready to serve, gently reheat the gravy, then add the seared patties and simmer until heated through and cooked. The mashed potatoes are best made fresh, but green beans can be blanched ahead of time and quickly sautéed with garlic just before serving.
Storage and Reheating
Leftover Salisbury steak, gravy, mashed potatoes, and green beans can be stored together or separately in airtight containers in the refrigerator for up to 3-4 days. For optimal freshness and flavor, it’s often best to store the gravy and Salisbury steak together, as the patties will continue to absorb the delicious flavors of the gravy.
To reheat, the best method depends on the component. For the Salisbury steak and gravy, gently reheat in a covered skillet over medium-low heat on the stovetop, stirring occasionally, until warmed through. You may need to add a splash of beef broth or water if the gravy has thickened too much. For mashed potatoes, reheat in a saucepan over low heat, stirring frequently, adding a splash of milk or cream to restore creaminess if needed. They can also be microwaved in a covered dish, stirring every minute or so. Green beans can be quickly reheated in a pan on the stovetop or in the microwave. Avoid overheating any of the components, as this can dry out the meat or make the potatoes gummy.
Frequently Asked Questions
Can I use ground turkey instead of ground beef?
Yes, you can absolutely use ground turkey for a lighter version of Salisbury steak. However, ground turkey is leaner than ground beef, so you might want to use a slightly higher fat percentage ground turkey (like 93/7) or add a little extra moisture, such as an additional tablespoon of Worcestershire sauce or a touch of olive oil to the patty mixture, to prevent them from drying out. The cooking time for the patties will remain similar.
How can I prevent my gravy from being lumpy?
To prevent lumpy gravy, there are a few key steps. First, ensure you whisk the flour into the butter and cooked onions thoroughly to create a smooth roux. Cook the roux for a minute or two to eliminate the raw flour taste. Second, when adding the beef broth, pour it in slowly and whisk continuously. Starting with a small amount of broth to create a thick paste, then gradually adding the rest while whisking, helps to incorporate it smoothly. If you still end up with lumps, you can strain the gravy through a fine-mesh sieve before returning it to the pan to simmer with the patties.
What if my gravy is too thick or too thin?
If your gravy is too thick, simply whisk in additional beef broth, a tablespoon at a time, until it reaches your desired consistency. If your gravy is too thin, you can create a cornstarch slurry: mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth, then whisk this mixture into the simmering gravy. Let it simmer for another minute or two, stirring, until it thickens. Repeat with more slurry if needed, but add it gradually as it thickens quickly.
Can I freeze Salisbury steak?
Yes, Salisbury steak freezes wonderfully! After cooking, allow the patties and gravy to cool completely. You can freeze them together in an airtight, freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator, then gently reheat on the stovetop over low heat until warmed through, adding a splash of broth if the gravy is too thick. Mashed potatoes also freeze well, though their texture might change slightly upon reheating; green beans are best if made fresh.