Directions
Salisbury Steak Patties
In a large bowl, mix the grated onion (with its juices), the breadcrumbs, the egg, kosher salt, and black pepper until well combined.
Add the lean ground beef to the bowl with the breadcrumb mixture and mix until well combined – I suggest wearing plastic gloves and using your hands to ensure all the ingredients are completely incorporated.
Divide the beef mixture evenly to make four patties.
Form 4 oval shaped patties with your hands about ¾” thick.
Heat a large skillet (I use cast iron) over high heat. Only after it’s searing hot (after about 2 minutes), add the olive oil (1 Tbsp.) to the pan and swirl to coat.
Carefully place the patties into the hot pan and cook for 2 minutes on each side – until each has nice brown color. To get the best color, don’t move them until the two minutes are up. You will not cook them through at this step.
Remove the patties to a plate. Set aside.
Mushroom Gravy
Add the butter (2 Tbsp.) to the skillet. Once the butter has melted, add the sliced mushrooms.
Cook the mushrooms for 2 minutes, or until golden. Then, sprinkle the flour over the mushrooms. Stir the mushrooms, coating each of them in the flour, and continue to cook for 1 more minute.
Add the beef broth, stirring constantly to incorporate the flour, and bring it to a simmer. Simmer about 5 minutes or until the sauce has thickened.
Add the partially cooked steak patties back into the gravy mixture and simmer, uncovered, for 5 to 10 more minutes (the internal temperature should be 160° F) and the gravy has thickened.
Serve steaks over mashed potatoes with mushroom gravy drizzled on top. It is fantastic!
Notes
• Time Saving Tip: You can form the patties ahead of time and store in your refrigerator for up to two days.
• Dairy-free Version: use more olive oil instead of butter to make the gravy.
• Gluten-free Version: use gluten-free breadcrumbs in the steaks and use cornstarch instead of flour (added after the broth in a slurry) for the gravy.
• To Freeze Uncooked Steaks: Place the steaks on a lined baking sheet in a single layer, then flash freeze for about 2 hours until solid. Transfer them to freezer-safe bags or containers for up to 2 months. Thaw overnight in the refrigerator and proceed with the recipe as written.
• To Freeze Cooked Steaks: Allow steaks to cool completely, then freeze steaks in the gravy in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator, then reheat in a pan or in the oven until warmed all the way through.
Conclusion:
The Salisbury Steak with Garlic Mashed Potatoes and Mushroom & Onion Gravy is an exceptional and satisfying dish that brings together a harmonious medley of flavors and textures. The tender and flavorful Salisbury steak, paired with creamy garlic mashed potatoes, and topped with rich mushroom & onion gravy, creates a culinary experience that is truly unforgettable.
The story of its origin, with its ties to the Civil War era, adds a historical dimension that makes this dish even more intriguing and meaningful. As we savor each bite, we are reminded of the dish’s humble beginnings and its evolution into a beloved comfort food that transcends time.
This recipe has not only revived cherished childhood memories of TV dinners but also introduced a new level of culinary appreciation to the classic Salisbury steak. It’s a dish that holds a special place in our hearts and keeps us coming back for more.
Whether enjoyed with family or shared with friends, this Salisbury Steak with Garlic Mashed Potatoes and Mushroom & Onion Gravy is sure to impress and delight, leaving a lasting impression on everyone who has the pleasure of indulging in its deliciousness.
So, with gratitude to Dr. James Henry Salisbury for his innovative creation, let us relish this extraordinary dish and share the story of its origin, making each dining experience a moment of culinary celebration and connection to our past. Bon appétit!