Ingredients

For the Salisbury steaks

• 1½ lb (680 g) ground beef, preferably 85/15

• 1 large egg

• ½ cup (50 g) Panko breadcrumbs

• ¼ cup (60 ml) milk

• 1 tsp Worcestershire sauce

• 1 tsp garlic, minced

• 1 tsp dried Italian seasoning

• ¾ tsp salt

• ½ tsp black pepper

• ½ small onion, very finely minced or grated

• 1 tbsp olive oil or neutral cooking oil

Mushroom gravy

• 8 oz (225 g) mushrooms, sliced

• 1 small onion, thinly sliced

• 2 cloves garlic, minced

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups (475 ml) beef broth

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard, optional

• ½ tsp dried thyme

• ¼ tsp black pepper

• Salt, to taste

• 1–2 tbsp chopped fresh parsley

To serve

• Mashed potatoes

• Steamed or sautéed green beans

• Extra parsley for garnish

 Method

1. Make the beef mixture

In a large bowl, combine:

• Ground beef

• Panko

• Egg

• Milk

• Worcestershire sauce

• Garlic

• Italian seasoning

• Salt

• Pepper

• Minced/grated onion

Mix just until combined. Don’t overwork the meat or the steaks can become tough.

Let the mixture sit for about 5 minutes so the breadcrumbs absorb the moisture.

2. Shape the steaks

Divide the mixture into 4 equal portions.

Shape each into an oval patty about ¾–1 inch (2–2.5 cm) thick.

3. Brown the steaks

Heat 1 tbsp oil in a large skillet over medium-high heat.

Add the patties and cook for approximately:

• 3–4 minutes on the first side

• 3–4 minutes on the second side

You want a good brown crust, but they don’t need to be completely cooked through yet.

Transfer to a plate.

4. Cook the mushrooms

Reduce the heat to medium.

Add the butter and sliced mushrooms.

Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and become nicely browned.

Add the sliced onion and cook another 3–4 minutes.

Add garlic and cook for 30 seconds.

5. Make the gravy

Sprinkle the flour over the mushrooms and onions.

Stir continuously for about 1 minute to cook the flour.

Slowly pour in the beef broth while whisking/stirring to prevent lumps.

Add:

• Worcestershire sauce

• Dijon mustard, if using

• Thyme

• Black pepper

Bring the gravy to a gentle simmer.

6. Finish the steaks in the gravy

Return the browned Salisbury steaks to the skillet.

Spoon some gravy and mushrooms over them.

Cover loosely and simmer over medium-low heat for 10–12 minutes, turning the steaks once if desired.

For food safety, ground beef should reach 160°F / 71°C internally.

If the gravy becomes too thick, add a splash of beef broth or water.

7. Finish

Taste the gravy and adjust the salt and pepper.

Sprinkle with fresh parsley.

 Quick mashed potatoes

For 4 servings:

• 2 lb (900 g) potatoes, peeled and cubed

• 4 tbsp butter

• ½ cup (120 ml) warm milk

• ¾ tsp salt, plus more to taste

• Black pepper

Boil potatoes in salted water for 15–20 minutes, until fork-tender.

Drain thoroughly, then mash with butter and warm milk. Season with salt and pepper.

For especially creamy potatoes, use Yukon Gold potatoes.

 Green beans

• 12 oz (340 g) fresh green beans

• 1 tbsp butter or olive oil

• 1 small garlic clove, minced

• Salt and pepper

Steam or blanch for 4–6 minutes, then toss with butter/oil, garlic, salt and pepper.

 Plating

For each serving:

1. Place a mound of mashed potatoes on the plate.

2. Put one Salisbury steak alongside or partially on the potatoes.

3. Spoon plenty of mushroom gravy over the steak and potatoes.

4. Add green beans on the side.

5. Finish with chopped parsley.

The gravy should be thick enough to coat the steak but still pourable.

Nutrition — approximate

For 1 serving of Salisbury steak + mushroom gravy + mashed potatoes + green beans, assuming the recipe serves 4:

Note: Nutrition varies considerably with the fat percentage of the beef, type of broth, amount of butter, and portion size. The sodium can be reduced substantially by using low-sodium beef broth and adjusting added salt.

Key tips for the restaurant-style result

• Don’t overmix the beef.

• Get the patties deeply browned before making the gravy.

• Brown the mushrooms rather than simply steaming them.

• Add broth gradually after the flour to get a smooth gravy.

• Let the steaks finish cooking in the mushroom gravy so their juices flavor the sauce.

• Use 85/15 beef for a good balance of tenderness and flavor.