Salisbury Steak
Prep Time
20
Minutes
Cook Time:
20
Minutes
Difficulty:
Medium
Serves Up To:
4
Servings
Nutrition Information
Calories | 357 |
---|---|
Sodium | 1112.7mg |
Dietary Fiber | 1.7g |
---|---|
Sugars | 10.4g |
Protein | 28.8g |
Ingredients
1 medium yellow onion
3 tablespoons Worcestershire sauce
3 tablespoons ketchup
1 teaspoon dark brown sugar
1 large egg
Salt and black pepper
1 pound ground beef
1/2 cup panko breadcrumbs
1 tablespoon olive oil
8 ounces cremini mushrooms
Salt and black pepper
1 tablespoon all-purpose flour
1/4 teaspoon ground nutmeg
3/4 cup beef stock
2 tablespoons chopped fresh chives
Directions
- 1
Grate 1/4 of the onion into a medium bowl. Set remaining onion aside for the gravy.
- 2
Add Worcestershire sauce, ketchup, brown sugar, and egg to grated onion; season generously with salt and black pepper and whisk to combine.
- 3
Gently mix ground beef and panko breadcrumbs into onion mixture using a spoon or fork just until combined.
- 4
Form ground beef mixture into 8 small, oval-shaped patties about 1-inch thick; place on a plate and into the freezer until firm, 5 to 10 minutes.
- 5
Mince the remaining onion.
- 6
Heat a large skillet over medium and add enough olive oil to lightly coat the bottom.
- 7
Remove the patties from the freezer, add them to the hot oil and cook until browned, 3 minutes per side; transfer to a plate.
- 8
Add minced onion and mushrooms to the same skillet used for patties; season with salt and raise the heat to medium-high. Cook, stirring occasionally, until deeply browned but not burned and mushrooms have released their water, 8 to 10 minutes. Add more oil if the pan looks dry.
- 9
Sprinkle flour and nutmeg over mushroom mixture and cook, stirring, until you can no longer see streaks of white, about 1 minute.
- 10
Pour beef stock and almond milk over mushroom mixture; season generously with salt and pepper and bring to a simmer over medium-high.
- 11
Taste the sauce and season to taste with 1/2 to 1 teaspoon Worcestershire if you’d like more savoryness, 1 tablespoon ketchup for tanginess, and a pinch of brown sugar for a little sweetness.
- 12
Add the seared steaks to the gravy and reduce heat to continue simmering, basting the steaks once or twice, until the gravy is thicker and reduced to your liking, about 5 minutes.
- 13
Serve immediately and garnish with chives.
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