Salisbury Steak - TV Dinner Style - Food Wishes

Ingredients

• 1 pound Ground Beef (85/15 lean‑to‑fat ratio, freshly ground at the meat counter)
• 1/2 teaspoon Black Pepper (Freshly ground)
• 1 teaspoon Dry Mustard
• 2 tablespoons Tomato Ketchup
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Soy Sauce
• 1 large Egg (Beaten)
• 1/4 teaspoon Cayenne Pepper (A few shakes)
• 1/3 cup Plain Breadcrumbs (Preferably fine, can be homemade)
• 4 tablespoons Butter (Divided: 2 tbsp for gravy, 2 tbsp for frying steaks)
• 8 ounces Mushrooms (Sliced)
• 1 medium Onion (Diced)
• 2 tablespoons All-Purpose Flour
• 3 cups Beef Broth (Low‑sodium, preferably high‑quality bone broth)
• 1 pinch Salt (For sautéing vegetables; adjust later based on broth saltiness)

Instructions

1. Combine the meat mixture

   In a large mixing bowl, add the ground beef, freshly ground black pepper, dry mustard, ketchup, Worcestershire sauce, soy sauce, beaten egg, cayenne pepper, and plain breadcrumbs. Using a fork, mix until everything is evenly incorporated but do not over‑mix.

   Time: PT5M

2. Chill the mixture

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to overnight) to let the flavors meld and the breadcrumbs absorb moisture.

   Time: PT30M

3. Sauté mushrooms and onion

   Melt 2 Tbsp butter in the large non‑stick skillet over medium‑high heat. Add the sliced mushrooms, diced onion, and a pinch of salt. Cook, stirring occasionally, until the vegetables release their moisture, then continue cooking until the liquid evaporates and the mixture turns a deep golden brown.

   Time: PT8M

   Temperature: Medium‑high

4. Create the roux

   Sprinkle 2 Tbsp all‑purpose flour over the browned vegetables. Stir constantly and cook for about 3 minutes to eliminate the raw flour taste.

   Time: PT3M

   Temperature: Medium

5. Add liquids and simmer

   Stir in 1 Tbsp ketchup, 1 tsp Worcestershire sauce, and 3 cups low‑sodium beef broth. Bring to a rapid simmer, then reduce heat to medium and let the gravy reduce for about 10 minutes, stirring occasionally, until it thickens slightly.

   Time: PT12M

   Temperature: Medium

6. Form the patties

   Moisten your hands with a little water. Divide the chilled meat mixture into four equal portions (about 1/4 lb each) and shape each into a patty about ½ inch thick.

   Time: PT5M

7. Brown the patties

   Add the remaining 2 Tbsp butter to the skillet (wipe out any excess gravy if you prefer a cleaner pan). Increase heat to medium‑high and place the patties in the pan. Cook 2–3 minutes per side, just until a golden crust forms.

   Time: PT6M

   Temperature: Medium‑high

8. Finish in the gravy

   Return the browned patties to the skillet with the prepared gravy. Bring the mixture to a gentle simmer (about 2 minutes), then lower the heat to medium and cook for an additional 5 minutes, basting occasionally with the sauce, until the steaks are cooked through (internal temperature 160°F).

   Time: PT5M

   Temperature: Medium

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

2 g