Salisbury Steak with Mushroom Gravy is in the Comfort Food Hall of Fame. Tender, juicy beef patties mixed with onions, garlic, and breadcrumbs smothered in a delicious mushroom gravy! Sweet Daddy D couldn't resist Cajunizing this recipe with the addition of Cajun seasonings, separating this recipe from all the others.
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What is Salisbury Steak?
The popularity of Salisbury Steak is no doubt the result of the TV Dinner, the 1950s pre-packaged, ready-to-cook solution to the changing family dynamics of post-WWII America. It all started way before that. Dr. James H. Salisbury (1823-1905), an American physician seeking solutions to combat digestive illnesses in Civil War soldiers, sought to increase protein in their diet. Minced beef, which was easier to digest than root vegetables, provided that protein.
Salisbury Steak is not just a hamburger steak with gravy. It contains fillers that help it cook faster and most importantly creates flavor profiles unique to the recipe creator. This is nerdy, but the US Department of Agriculture even defines a standard of identity for packaged Salisbury Steak.
SALISBURY STEAK: Finished product must contain at least 65 percent meat. Fat is limited to 30 percent. Other requirements are: 1. It is an unbreaded cooked product. 2. The meat block may contain 25 percent pork, with the remainder beef. Or, the meat block may contain up to 12 percent partially defatted chopped beef and pork. 3. Extenders are permitted up to 12 percent. When isolated soy protein is used, 6.8 percent is the equivalent of 12 percent of the other extenders. Those extenders include, but are not limited to: cereal, bread crumbs, cracker meal, soy flour, soy protein concentrate, isolated soy protein, and textured vegetable protein. 4. Meat byproducts are not permitted. Beef heart meat is permitted. 5. Permitted liquids include, but are not limited to: water, broth, milk, cream, skim milk and reconstituted skim milk (9 parts water to 1 part NFDM). 6. Product not cooked which conforms to the above may be labeled —Patties for Salisbury.“
USDA Food Standards and Labeling Policy Book
Here’s What You Need
For the Salisbury Steak:
Note on the beef: This recipe was developed using 85/15 ground beef (85% lean and 15% fat). That's just the right amount of fat for this purpose, adding some great flavor. We could also use 80/20 or 90/10. Three ounces of 80/20 contains 231 calories and 14.8 grams of fat and 90/10 has 184 calories and 10 grams of fat; 85/15 falls somewhere in the middle.
Note on the Cajun Seasoning: You can use your favorite Cajun Seasoning or substitute Creole Seasonigs or simply Cayenne Pepper and/or white pepper. If you'd like to make the seasoning mix I used, the recipe is below or you can get a printable version right here.
To make the Cajun Seasoning I used:
- 1 Tablespoon Sweet (or Hot) Paprika
- 1 ½ teaspoons dry thymes
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- 1 teaspoon white pepper
- 2 teaspoon onion powder
- 2 teaspoons granulated garlic
Mix well in an airtight container. Makes ¼ cup.
For the Mushroom Gravy:
Note on the mushrooms and onions: This recipe was developed using Baby Bella mushrooms and shallots. You can substitute any type of mushrooms you prefer and yellow or any type of sweet onion. It does not matter how thick you slice or chop the mushrooms, or use them whole as long as they are all approximately the same size. Check the Hints and Tips (FAQs) Section below on how to clean mushrooms and how to make onion gravy instead of mushroom gravy.
Check out the Hints and Tips (FAQs) Section below for more ingredient substitutes.
Equipment
Here is some of the equipment I used in making this recipe:
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Here’s What You Do
First…you have a beer. Comfort food should be comforting, so don't get all worked up worrying about the recipe. Sit down with a beer and read the recipe from top to bottom. Make sure you have the ingredients and equipment you need and you know what you're going to do with each. Perform your mise en place and you are ready to go!
Mise en place
For the "steaks"
- Place the ground beef in a bowl about 15 minutes before you start. This will make the beef easier to work with.
- Grate the onion, grate or mince the garlic, and finely chop the fresh rosemary and parsley.
- Scramble the egg; measure all the other ingredients and place them in prep bowls.
For the gravy
- Clean and slice the mushrooms. See the Hints and Tips (FAQs) section below for a word on cleaning and storing mushrooms.
- Slice the shallots and mince the garlic.
- Measure all the other ingredients and place them in prep bowls.
Lagniappe Tip: You can slice or chop the mushrooms in any fashion you would like. You can even leave them whole. The key is to have all the mushrooms approximately the same size so that they cook at the same rate.
Form the Steaks
What happens in this step? This is where we separate this recipe from hamburger steaks. The ingredients elevate the recipe and I like the traditional oval shape to make it look like an actual steak.
In the bowl with the ground beef, add all remaining ingredients. Gently mix everything to combine all ingredients uniformly throughout the mixture.
Lagniappe Tip: I like to use my hands (make sure to wash your hands!) for this, but treat the ground beef mixture gently. No need to squeeze!
Place the bowl into the fridge for about 15 minutes to firm up the mixture which will help when forming.
After 15 minutes, remove the meat mixture from the refrigerator and divide it into 4 equal portions. Form each portion into oblong steaks about ¾ inch thick.
Lagniappe Tip: To get a uniform shape, I usually use a 3 ½ inch X 1 14" inch cookie cutter (or sometimes a hamburger press), then gently shape the round patties into an oval and gently press them to about ¾ inch thickness. The most important aspect is to make the patties the same thickness so they cook at the same rate.
Lagniappe Tip: At this point, the formed patties can go back in the fridge for up to 24 hours (a great "make in advance" feature) or in the freezer for up to three months. Most importantly, use an airtight container or a vacuum-sealed bag.
Brown the steaks
What happens in this step? We want to put a nice sear on the patties, but not cook them all the way through at this stage. This step helps develop some fond which is instrumental in building the flavor profile of the gravy.
Place a nonstick frying pan over medium-high heat and bring the heat to 325 degrees Fahrenheit. Place the patties in the pan and fry for about 4 minutes on each side without moving the patties. This helps create the fond. Remove the patties from the pan and set aside.
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Make the gravy
What happens in this step? The gravy is the key to comfort! We'll build the flavor from the bottom up, then finish it with creamy butter.
Remove any excess grease from the pan from frying the beef. Return the nonstick pan to medium-high heat and add 4 tablespoons of butter. When the butter is bubbly, add the shallots and mushrooms.
Add about ½ teaspoon of kosher salt to the mushrooms and saute until the mushrooms have released their water. Continue to saute until the water has reduced and the mushrooms are lightly browned. This will take about 8 minutes. Mix in the Cajun Seasoning and continue sauteeing for about 2 minutes.
Lagniappe Tip: Mushrooms are mostly water and this has to be removed before they will brown properly and provide maximum flavor. Once you place the raw mushrooms in the frying pan, the kosher salt will help draw out the water. After a couple of minutes over medium-high heat, you will notice liquid starting to appear in the pan. Continue sauteeing the mushrooms, shaking and stirring the pan occasionally, until the liquid is cooked off and the mushrooms then start to properly brown.
Reduce the heat to medium, then stir the AP Flour into the mushrooms and shallots. Stir constantly for about 2 to 3 minutes.
Note on the roux: Technically we are making a roux, but not in the traditional sense. The flour will coat the mushrooms and serve as a thickener, but we will not develop a brown roux as in other recipes. Cooking it for 2 or 3 minutes will cook away the flour taste.
Add the red wine to the mushroom mix and simmer until it reduces by about half. This will only take about 3 to 5 minutes.
Add the garlic and simmer for another couple of minutes.
Next, stir in the beef stock. Return the mixture to a simmer and maintain it for about 5 minutes while the gravy begins to thicken.
Finish the steaks in the gravy
What happens in this step? The steaks go into the gravy and finish cooking for a few minutes. Juices from the steak will be released into the gravy, enhancing the overall flavor profile.
Return the steaks to the gravy, adding any juices that have accumulated. Make sure to baste each steak with the gravy.
Simmer for about 5 minutes. The steaks should reach about 130 degrees Fahrenheit internal temperature.
Remove steaks to rest on plates.
Finish the gravy
What happens in this step? We finish the gravy with butter and parsley to give it a nice, silky consistency.
Remove the frying pan from the heat. Add the parsley and the remaining 2 tablespoons of butter to the gravy. Stir and shake the pan until the butter melts and is incorporated into the gravy.
Taste for seasoning. If needed, add kosher salt, pepper, and/or Cajun Seasoning.
Place the Salisbury Steak onto a serving plate and ladle on copious amounts of mushroom gravy.
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Hints and Tips (FAQs)
Leftover Salisbury Steak with Mushroom Gravy can be held in the fridge in an airtight container for 3 to 5 days or in the freezer for up to 3 months. If freezing, using a vacuum sealer will provide excellent results.
Reheat leftover Salisbury Steak on the stove in a pan suitable to hold the amount of leftovers you have. Set the heat on medium and simmer the sauce, turning the steaks over every few minutes until the steaks are warmed through. This can also be done in a 350-degree Fahrenheit oven until warmed through (probably about 15 minutes) or in the microwave starting with about 1 minute, then adding 30-second intervals until warmed through.
You can make the patties, and then freeze them before cooking. To do so, place the formed, uncooked patties on a sheet pan lined with wax or parchment paper. Place the sheet pan with the patties in the freezer for about an hour until the patties freeze. Use a vacuum sealer to freeze one or two patties, or place them in a freezer bag with as much air removed as possible. Placing only one or two patties in each bag will give you flexibility when you are ready to finish cooking so you don't have to thaw more than you need.
Cooked or pre-cooked frozen patties can be defrosted overnight in the fridge or by placing the sealed frozen patties in a bowl with running water for about 30 to 45 minutes.
For the milk: beef or chicken stock, heavy cream, buttermilk, red wine, or water. For the fresh rosemary: dry rosemary, fresh or dry thyme, fresh or dry oregano, or a mixture of fresh or dry herbs.
For the Cajun Seasoning: cayenne pepper, white pepper, black pepper, or Creole seasoning.
For the butter: bacon grease, lard, vegetable oil, or drippings from searing the patties. If you don't have enough rendered fat, make up the difference with one of the substitutes.
For the beef stock: chicken stock, mushroom or vegetable stock, or bouillon cubes.
Yep, substitute about 3 cups of Yellow Onions for the mushrooms and shallots. Follow the instructions as written.
Nope. To me, hamburger steak is simply ground beef with salt and pepper added and maybe some granulated garlic and/or granulated onions. Salisbury Steak has more fillers and a wider range of seasonings. Both are good, but different.
Sometimes your mushrooms have a bit of dirt on them from the grower. Since they have a high water content we don't want to add more, so use a soft or slightly damp cloth, a pastry brush, or a mushroom brush to gently brush off the specs of dirt. If necessary, briefly dunk the mushrooms in a bowl of cold water, move them around to dislodge the dirt that should fall to the bottom of the bowl, then drain them in a colander and pat dry quickly. Chop off any hard ends on the stems.
Serving Suggestion
Serve Salisbury Steak with Mushroom Gravy with Mashed Potatoes, cooked rice, rice pilaf, Mac and Cheese, or Brabant Potatoes.
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Recipe
Salisbury Steak with Mushroom Gravy
Here's What You Need
- 1 pound Ground Beef 85/15
- 1 ½ tablespoons whole milk
- ¾ cup onion grated
- 3 cloves garlic minced
- ½ cup seasoned bread crumbs
- 1 egg
- 3 tablespoon Worcestershire sauce
- 1 tablespoon Fresh parsley
Herb and Spice Blend
- 1 teaspoon fresh rosemary
- 1 teaspoon Cajun Seasoning
- Dash Tabasco
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Gravy
- 6 tablespoons butter divided (See Notes)
- 16 ounces baby bella mushrooms sliced
- ½ cup shallots sliced
- 2 tablespoons AP flour
- 2 teaspoons garlic minced
- 1 cup dry red wine
- 1 ½ cup beef stock
- Dash Tabasco
- 1 tablespoon Worcestershire
- 1 teaspoon Cajun seasoning
- ¼ teaspoon kosher salt
- 1 tablespoon parsley
Here's What You Do
- Combine all ingredients for the Salisbury Steaks in a bowl and gently mix together. Place the bowl in the fridge to firm a bit.
- Remove the meat mixture from the fridge and divide it into 4 equal portions.
- Form each portion into oblong steaks about ¾ inch thick.
- Place a nonstick frying pan over medium-high heat. When the temperature of the pan reaches 325 degrees Fahrenheit, place the patties in the pan and fry for about 4 minutes on each side.
- Remove the patties from the pan and set aside.
- Remove any excess grease from the pan (See Notes)
- Return the nonstick pan to medium-high heat and add 4 tablespoons of butter.
- When the butter is bubbling, add the shallots and mushrooms; add about ½ teaspoon of kosher salt.
- Saute until the mushrooms have released their water. Continue to saute until the water has cooked off and the mushrooms are lightly browned. This will take about 8 minutes.
- Mix in the Cajun Seasoning and continue sauteeing for about 2 minutes.
- Reduce the heat to medium, then stir the AP Flour into the mushrooms and shallots. Mix thoroughly; stir constantly for about 2 to 3 minutes.
- Add the red wine to the mushroom mix; simmer and reduce by 50%, add the garlic. This should take only 3 to 5 minutes.
- Next, add the beef stock; stir to mix thoroughly. Bring the mixture to a simmer and maintain for about 5 minutes while the gravy begins to thicken.
- Place the steaks in the gravy. Simmer for about 5 minutes. The steaks should reach about 130 degrees Fahrenheit internal temperature.
- Remove steaks to rest on plates.
- Remove the frying pan from the heat. Add the parsley and the remaining 2 tablespoons of butter to the gravy. Stir and shake the pan until the butter has melted and been incorporated into the gravy.
- Taste for seasoning, add salt and pepper as needed.
- Serve the gravy over the Salisbury steaks.
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