Diner Style Salisbury Steak Recipe

Bring new life to a delicious old-school classic with this tasty Salisbury Steak Recipe that is topped off with tasty mushroom gravy.

Salisbury steak is essentially a chopped steak with a few extra ingredients mixed in with the ground meat and then is served with pan gravy. Since its birth during the civil war era by Dr. James Henry Salisbury, it has evolved with the addition of different ingredients to the chopped beef as well as the sauce. The reason the Salisbury steak was created was that Dr. James believed the union soldiers needed a protein-rich diet and this was an easy fix.

Ingredients for this recipe:

• 2 pounds ground beef 85/10
• ½ pound ground pork
• 1 peeled small-diced yellow onion
• 4 finely minced garlic cloves
• 2 egg yolks
• 1 egg
• 1 cup breadcrumbs
• 2 teaspoons Worcestershire sauce
• ¼ cup cooking oil
• 4 cups sliced button mushrooms
• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 4 cups beef stock
• Salt and pepper to taste
• finely minced fresh parsley for garnish

Serves 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Procedures:

1. Add the beef, pork, onions, 2 finely minced garlic cloves, eggs, breadcrumbs, Worcestershire, salt, and pepper to a large bowl and mix thoroughly.
2. Form 7-8 large beef patties and place on a platter and set aside.
3. Add the oil to a very large frying pan or rondeau pot over medium to medium-high heat.
4. Once the oil is lightly smoking, which takes about 3-4 minutes, add in the beef patties and cook for 4 to 5 minutes per side or until well browned on each side and just about cooked through. You may need to cook the patties in batches depending on the size of your pot.
5. Remove the hamburger patties and set them on a platter.
6. Add the mushrooms to the pan with rendered fat and turn the heat up to high. Cook for 10 to 12 minutes tiring occasionally until the mushrooms are very browned.
7. Move the mushrooms to one side of the pan ad on the other side add in the remaining 2 finely minced garlic cloves and butter and cook for 30 to 45 seconds or until you smell the garlic.
8. Mix everything together in the pan then sprinkle in the flour and stir until completely combined and mixed in.
9. Pour in the beef stock and cook for 10 minutes. The sauce will be thick and slightly reduced.
10. Season the sauce with salt and pepper, and then add back in the precooked beef patties to reheat for about 1 to 2 minutes.
11. Garnish with chopped parsley and serve.

Chef Notes:

Make-Ahead: This recipe is meant to be served right away, but you could leave the cooked chicken breasts in the sauce covered in a pan and over very low heat for up to 20 minutes ahead of time.

How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving. Feel free to store the sauce separately from the cocked chicken breast.

How to Reheat: Add the desired amount of meat patties and sauce to a medium size pan and heat over low heat until warmed. You can also heat in the microwave. Feel free to add ¼ cup to 1/3 cup of chicken stock to the sauce to help loosen it up more.

You can use all beef instead of a combination of beef and pork.

Feel free to use assorted wild mushrooms.

If you want the sauce to be a little thicker, add a small amount of roux.

You will most likely need to cook the beef patties in batches.