Diva Tasting: Salisbury Steak….

Salisbury Steak Special


For the Steaks:

1 Pound 85% Lean Ground Beef

½ Teaspoon Freshly Ground Black Pepper

1 Teaspoon Dry Mustard

2 Tablespoons Ketchup

2 Tablespoon Worcestershire Sauce

1 Teaspoon Soy Sauce

1 Large Egg, Beaten

1 Pinch Cayenne Pepper, Or To Taste

½ Cup Oats or Herbed Bread Crumbs

For The Gravy:

2 Tablespoons Salted Butter

1 Small Container Cremini Mushrooms, Sliced

1 Cup Diced Onion

1 Pinch Salt

3 Tablespoons All-Purpose Flour

3 Tablespoons Ketchup

1 Tablespoon Worcestershire Sauce

1 Packet Dry Onion Soup Mix

4 Cups High-Quality, Low-Sodium Beef Broth

Kosher Salt To Taste

2 Tablespoons Salted Butter


Step 1 Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.

Step 2 Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.

Step 3 While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Whisk and stir for 3 minutes.

Step 4 Stir in ketchup, Worcestershire sauce, and beef broth, onion soup mix; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.

Step 5 Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.

Step 6 Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes. Serve with mashed potatoes, peas and carrots, salad and rolls. Serves 4


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