Easy Homemade Salisbury Steak

Serves 1
facebook.com

Directions

  1. 1Combine ground beef, egg, bread crumbs, W sauce, garlic powder, onion powder, pepper, and a generous pinch of salt in a bowl.
  2. 2Mix the ingredients thoroughly with your hand, folding and mixing without compacting the meat.
  3. 3Divide the mixture into four equal-sized balls and press them down to form patties.
  4. 4Place the patties on wax paper and cover with another piece of wax paper, pressing down to create some girth.
  5. 5Cook the patties on a little bit of heat for 4 minutes until browned on one side.
  6. 6Turn off the heat and transfer the cooked patties to a paper plate to drain, reserving the drippings in the pan for gravy.
  7. 7Prep your onion for the gravy.
  8. 8Drop butter into the pan with the reserved drippings and let it melt.
  9. 9Introduce the prepped onions into the pan and cook.
  10. 10Add mushrooms to the pan (optional).
  11. 11Add about two tablespoons of all-purpose flour to the pan and cook it out, allowing it to catch all the liquid and fat.
  12. 12Add beef broth to the pan and raise the fire to a medium flame to bring it up to temperature.
  13. 13Add about a tablespoon of W sauce to the gravy.
  14. 14Whisk the gravy until it leaves a coat on the side of the pan.
  15. 15Season the gravy with salt and pepper to taste.
  16. 16Reintroduce the patties into the gravy.
  17. 17Spoon some gravy over the top of the patties.
  18. 18Cover the pan with a lid or foil and cook for about 10 minutes to finish cooking the patties to the desired temperature.
  19. 19Carefully remove the cover, breaking it away from you to avoid steam burns.
  20. 20Serve and enjoy your Salisbury steak.

Ingredients

  • ground beef
  • 1 egg
  • bread crumbs
  • 1 tablespoon W sauce
  • garlic powder
  • onion powder
  • pepper
  • 1 generous pinch salt
  • onion
  • butter
  • mushrooms
  • 2 tablespoons all-purpose flour
  • beef broth

Equipment

spatulaspoonwhiskwax paperpaper platecover/lidfoil

Tips

  • Do a lot of folding and mixing but not compacting when forming patties.
  • Make sure to break the egg when mixing the ground beef.
  • Drain the patties on a paper plate, but keep the drippings for flavor in the gravy.
  • If you don't have a lid for your cast iron, use foil to cover it.
  • Always break away from the pot when removing the lid to avoid steam burns.
  • For a thicker gravy, add a little bit more flour.
Easy Homemade Salisbury Steak | Clip Recipe