Name: Salisbury Steak
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 large egg -; 1/3 c. plain dried bread crumbs -; 2 tbsp. Worcestershire sauce -; 1 tsp. garlic powder -; 1 tsp. (or more) kosher salt -; 1 tsp. onion powder -; 1/4 tsp. Freshly ground black pepper -; 1 lb. ground beef -; 1 tbsp. plus 1 tsp. neutral oil -; 6 oz. crimini mushrooms, scrubbed, thinly sliced -; 1 1/2 tsp. kosher salt, divided -; 4 tbsp. unsalted butter -; 1 yellow onion, chopped -; 2 sprigs fresh thyme -; 2 tbsp. all-purpose flour -; 1 tbsp. tomato paste -; 1/3 c. red wine, such as Cabernet Sauvignon -; 1 1/2 c. low-sodium chicken stock -; 1 tbsp. Worchestershire sauce -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Salisbury Steak

1. 1 large egg -

2. 1/3 c. plain dried bread crumbs -

3. 2 tbsp. Worcestershire sauce -

4. 1 tsp. garlic powder -

5. 1 tsp. (or more) kosher salt -

6. 1 tsp. onion powder -

7. 1/4 tsp. Freshly ground black pepper -

8. 1 lb. ground beef -

9. 1 tbsp. plus 1 tsp. neutral oil -

10. 6 oz. crimini mushrooms, scrubbed, thinly sliced -

11. 1 1/2 tsp. kosher salt, divided -

12. 4 tbsp. unsalted butter -

13. 1 yellow onion, chopped -

14. 2 sprigs fresh thyme -

15. 2 tbsp. all-purpose flour -

16. 1 tbsp. tomato paste -

17. 1/3 c. red wine, such as Cabernet Sauvignon -

18. 1 1/2 c. low-sodium chicken stock -

19. 1 tbsp. Worchestershire sauce -

How to cook deliciously - Salisbury Steak

1. Stage

Line a baking sheet with parchment. In a large bowl, mix egg, bread crumbs, Worcestershire sauce, garlic powder, salt, onion powder, and pepper. Add beef and mix with clean hands until mixture becomes tacky.

2. Stage

In a large skillet over medium-high heat, heat 1 teaspoon oil. Pinch off a small piece of beef mixture and add to pan. Cook until browned on both sides, about 1 minute total. Transfer to a small plate. Let cool slightly, then taste. Season remaining beef mixture with more salt, if needed.

3. Stage

Form beef mixture into 4 (3"-wide, 4"-long, 3/4"-thick) oval patties and arrange on prepared sheet. Using a clean finger, press 8 to 10 dimples into each patty.

4. Stage

In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Place patties in skillet, reduce heat to medium, and cook, undisturbed, until deeply browned on the bottom, 2 to 3 minutes. Turn and cook until other side is browned, 2 to 3 minutes more. Transfer to a large plate.

5. Stage

Drain all but 3 tablespoons fat from skillet. Reduce heat to medium and add mushrooms and 1/4 cup water. Cook, stirring occasionally, until deeply golden brown, 6 to 8 minutes; season with 1/2 teaspoon salt. Transfer to a small bowl; set aside.

6. Stage

In same skillet over medium heat, melt butter. Add onion, thyme, and 1/2 teaspoon salt. Cook, stirring occasionally, until onions are slightly softened and translucent, 5 to 7 minutes. Add flour and tomato paste and cook, stirring frequently, until tomato paste is darkened and beginning to stick to skillet, about 2 minutes. Add wine and cook, stirring, until slightly reduced and a thick, jammy paste forms, about 2 minutes. Slowly whisk in stock and Worcestershire sauce. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened, 4 to 5 minutes.

7. Stage

Remove thyme sprigs and stir in reserved mushrooms. Return steaks to skillet, spooning sauce over. Simmer until an instant-read thermometer inserted into thickest part of steak registers 165°, 4 to 5 minutes more; season with remaining 1/2 teaspoon salt, if needed.