Recipe Background
Celebrate milestones with Homestyle Salisbury Steaks, perfect comfort.
In the chaotic swirl of college life, securing the first internship felt like a triumph worthy of a feast. I remember rustling through the pantry of my cramped apartment, trying to concoct something that screamed both celebration and comfort. A pound of lean ground beef, purposefully kept for such an occasion, became the star of the show. With a heavy-bottomed skillet on the stove and some Worcestershire sauce at the ready, I embarked on my first attempt at making Salisbury Steaks.
White mushrooms were a newfound favorite of mine, adding an earthy depth that somehow mirrored my venture into the adult world. The aroma of thyme mingling with the beef stock created a cozy atmosphere that dwarfed the clattering sounds from noisy neighbors. One tip I learned early—be gentle with the beef mixture and let it rest under foil to keep those patties juicy and tender.
The kitchen might have been a humble square nestled in a busy apartment, but it was my sanctuary that semester. Drizzling the lush gravy over the patties and a mound of mashed potatoes, I realized cooking is much like life itself; a blend of ingredients and a little heat can turn the simplest moment into a cherished memory. That night, as I savored each bite, the future seemed as flavorful as the meal in front of me.
Ingredients
- 1 pound lean ground beef
- 1/4 cup panko breadcrumbs
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce divided
- 1 teaspoon ground mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper plus more, to taste
- kosher salt to taste
- 1 teaspoon olive oil
- 1 large Vidalia onion diced
- 4 ounces white mushrooms sliced
- 1 teaspoon fresh thyme leaves chopped, plus more, to taste, for garnish
- 1/2 teaspoon garlic powder
- 2 1/2 tablespoons flour
- 3 cups beef stock
- 1 tablespoon butter
- mashed potatoes optional, to taste, cooked and hot, for serving
Directions
- In a large bowl, add the beef, the breadcrumbs, the tomato paste, 1 teaspoon of the Worcestershire sauce, the ground mustard, the onion powder, 1/2 teaspoon of the pepper, and the salt and using your clean hands, mix gently but thoroughly until well-combined.
- Divide the beef mixture into 4 equal-sized portions and form them into oval patties about 1/2-inch-thick.
- In a large, cast-iron or heavy-bottomed skillet over medium heat, add the olive oil.
- Add the patties to the pan and cook until browned on the bottom, about 2-3 minutes.
- Flip the patties and cook until browned on the reverse side but not cooked through, about 3-4 minutes.
- Transfer the patties to a plate or platter and tent them with foil to keep them warm.
- Drain the excess fat from the skillet and return the skillet to the stovetop over medium heat.
- Add the onions to the hot skillet and cook until translucent, about 2-4 minutes.
- Add the mushrooms and cook until softened, about 3-5 minutes.
- Add 1 teaspoon of the thyme, the garlic powder, and the flour and cook until the raw flour smell disappears, about 1 minute.
- Slowly add the beef stock to the onion mixture, while scraping the bottom of the skillet to loosen any browned bits.
- Add the remaining Worcestershire sauce to the onion mixture and stir to combine.
- Bring the onion mixture to a boil and let it boil until it begins to thicken into a gravy.
- Reduce the heat to a simmer.
- Add the butter to the gravy and stir until melted and combined.
- Season the gravy with the salt and the extra black pepper.
- Add the beef patties to the gravy and simmer until they are no longer pink in the middle and reach an internal temperature of 155 degrees F for well done, about 5-7 minutes.
- Plate the patties over the mashed potatoes and drizzle with the gravy.
- Garnish with the extra thyme and serve.
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