Salisbury Steak Recipe

Ground beef: The main protein for the patties, providing a rich and hearty base.

Egg: Helps bind the ingredients together, ensuring the patties hold their shape.

Breadcrumbs: Adds texture and helps absorb moisture, keeping the patties tender.

Milk: Adds moisture and richness to the patties.

Worcestershire sauce: Adds a savory, umami flavor to both the patties and the gravy.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the patties.

Beef broth: Forms the base of the gravy, adding a rich, beefy flavor.

Sliced mushrooms: Adds an earthy, umami flavor to the gravy.

All-purpose flour: Thickens the gravy, giving it a smooth, velvety texture.

Butter: Adds richness and helps cook the mushrooms to perfection.

When forming the patties, make sure to handle the ground beef mixture gently to avoid overworking the meat, which can result in a tough texture. Additionally, when cooking the patties in the skillet, resist the urge to press down on them with a spatula. This will help retain their juices and keep them moist.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. This is a great vegan alternative that helps bind the ingredients together.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar texture and help bind the mixture.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that maintains the moisture in the mixture.

• worcestershire sauce - Substitute with soy sauce: Soy sauce adds a similar umami flavor and can be used in equal amounts.

• salt - Substitute with soy sauce: Soy sauce can also add the necessary saltiness along with additional umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different taste profile.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian alternative that still provides a rich flavor.

• sliced mushrooms - Substitute with zucchini slices: Zucchini slices can add a similar texture and absorb the flavors of the dish well.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and provides a similar consistency.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used in the same amount.

• worcestershire sauce - Substitute with balsamic vinegar: Balsamic vinegar adds a tangy and slightly sweet flavor that can mimic the complexity of Worcestershire sauce.

• Allow the Salisbury steak to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• For short-term storage, place the patties and gravy in an airtight container. Store in the refrigerator for up to 3-4 days.

• If you plan to freeze the Salisbury steak, wrap each patty individually in plastic wrap or aluminum foil. This prevents them from sticking together and makes it easier to thaw only what you need.

• Transfer the wrapped patties to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to 2-3 months.

• For the gravy, pour it into a separate airtight container or a freezer-safe bag. Leave some space at the top as the liquid will expand when frozen.

• When ready to reheat, thaw the patties and gravy in the refrigerator overnight. This ensures even reheating and maintains the texture.

• Reheat the Salisbury steak in a skillet over medium heat until warmed through. You can also use the microwave, but be sure to cover the dish to retain moisture.

• If the gravy has thickened too much after freezing, add a splash of beef broth or water to achieve the desired consistency.

• Serve the reheated Salisbury steak with fresh sides like mashed potatoes or steamed vegetables for a complete meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Salisbury steak and gravy in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 20-25 minutes or until the steak is warmed through.
  5. Stir the gravy halfway through to ensure even heating.

• Stovetop Method:

  1. Place the Salisbury steak and gravy in a skillet over medium heat.
  2. Add a splash of beef broth or water to prevent the gravy from thickening too much.
  3. Cover the skillet with a lid.
  4. Heat for about 10-15 minutes, stirring occasionally, until the steak is thoroughly heated.

• Microwave Method:

  1. Place the Salisbury steak and gravy in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the gravy and flip the steak halfway through the heating process.
  5. Continue heating in 1-minute intervals until the steak is hot.

• Slow Cooker Method:

  1. Place the Salisbury steak and gravy in the slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 1-2 hours, stirring occasionally, until the steak is warmed through.

• Sous Vide Method:

  1. Place the Salisbury steak and gravy in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and serve immediately.

• Mixing bowl: A large bowl used to combine the ground beef, egg, breadcrumbs, milk, Worcestershire sauce, salt, and pepper.

• Skillet: A flat-bottomed pan used to cook the patties and later the mushrooms.

• Spatula: A tool used to flip the patties while they cook in the skillet.

• Measuring cups: Used to measure out the breadcrumbs, milk, and beef broth accurately.

• Measuring spoons: Used to measure out the Worcestershire sauce, salt, pepper, and flour.

• Whisk: Used to beat the egg before adding it to the mixing bowl.

• Knife: Used to slice the mushrooms.

• Cutting board: A surface used to slice the mushrooms.

• Wooden spoon: Used to stir the mushrooms, flour, and beef broth in the skillet.

• Plate: Used to set aside the cooked patties temporarily.

• Tongs: Used to handle the patties when returning them to the skillet.

• Stove: The heat source used to cook the patties and make the gravy.

Prepare ingredients in advance: Chop mushrooms and measure out breadcrumbs, milk, and beef broth ahead of time.

Use a food processor: Quickly mix ground beef, egg, breadcrumbs, milk, worcestershire sauce, salt, and pepper in a food processor.

Preheat the skillet: Heat the skillet while forming the patties to save time.

Make extra gravy: Double the gravy ingredients and freeze half for future use.

Use pre-sliced mushrooms: Save time by buying pre-sliced mushrooms.

Simmer with a lid: Cover the skillet while simmering to speed up cooking.