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