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5-Star Salisbury Steak

BeefDinnerGastro-PubStove-Top
Time :30 minutes
Yield :4 servings
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5-Star Salisbury Steak brings homey nostalgia to your table with its rich, savory mushroom gravy.
It was the week of my first job as a fledgling marketing associate, and I was enveloped in a mix of excitement and nerves. Wanting to start things off with a little personal tradition, I decided to whip up something hearty for a celebratory lunch—cue the 5-Star Salisbury Steak. Growing up, my dad would often make a similar dish whenever anyone in the family had a significant achievement to celebrate. The ritual included mixing lean ground beef with finely diced onions and the unmistakable tang of Worcestershire sauce. I can still see him expertly shaping those patties, flattening the centers to make sure they cooked evenly.
Once my kitchen adventures concluded, I felt ready to embrace the workweek with vigor. One tip I picked up from Dad was to always give the patties a good rest under foil after browning them. This way, they stay juicy and absorb all that savory mushroom gravy you'll soon smother them with. Speaking of gravy, that little splash of beef broth transforms everyday mushrooms into pure luxury. The aromatic combination of minced garlic and butter gives those fungi a golden hug. Letting the sauce thicken to just the right consistency ensured each bite was as comforting as a chat with an old friend.
That first shared lunch at work, with its meaty nostalgia and robust flavors, set the stage for many a conversation with new colleagues. People are always curious about a dish that holds such personal significance. In a way, it was not just about fueling my ambition but also about bringing a slice of my past into the bustling office world, one delicious bite at a time.

Ingredients

For the Salisbury steaks:

  • 1 pound 90% lean ground beef
  • 1/2 yellow onion finely diced
  • 2 cloves garlic minced
  • 1/3 cup panko breadcrumbs
  • 1 large egg
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 teaspoons mayonnaise
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons Italian seasoning
  • 1 tablespoon ketchup
  • 1 1/2 teaspoons milk
  • 2 teaspoons Dijon mustard
  • 1 tablespoon olive oil

For the mushroom gravy:

  • 1/2 yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon unsalted butter
  • 8 ounces brown mushrooms sliced
  • 1/4 teaspoon sea salt plus more, to taste
  • 1/8 teaspoon ground black pepper plus more, to taste
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups beef broth
  • 1/2 cup water
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons ketchup

Directions

  • In a bowl, add the beef, 1/2 of the diced onions, 2 cloves of the minced garlic, the breadcrumbs, the egg, 1 1/2 teaspoons of the Worcestershire sauce, the mayonnaise, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, the Italian seasoning, 1 tablespoon of the ketchup, the milk, and 2 teaspoons of the Dijon mustard and mix until it is well-incorporated.
  • Shape the beef mixture into 4 oval or round patties, flattening the centers for even thickness throughout.
  • In a large nonstick or cast-iron skillet, heat the olive oil.
  • Add the patties to the hot oil, and cook until they reach an internal temperature of 160 degrees F and are golden-brown on both sides.
  • Place the patties on a plate and cover with foil to keep warm.
  • In the same skillet, sauté the remaining diced onions until they are tender.
  • Add the remaining minced garlic and the butter to the diced onions and mix until the butter has melted.
  • Add the mushrooms to the onion mixture and sauté, stirring frequently, until the mushrooms have browned.
  • Lightly season the onion mixture with the extra salt and the extra pepper.
  • In a bowl, whisk the flour, the broth, the water, the remaining Worcestershire sauce, the remaining Dijon mustard, the remaining ketchup, the remaining 1/4 teaspoon of salt, and the remaining 1/8 teaspoon of pepper together.
  • Add the gravy mixture to the onion mixture and cook until the gravy thickens.
  • Add the cooked patties to the skillet and completely cover them with the gravy and the mushrooms. Cook until the patties are just heated through.
  • Serve.
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