Grandma's Secret SALISBURY STEAK

Ingredients

• 1 lb Ground Beef (80% lean, preferably fresh)
• 0.5 cup Breadcrumbs (plain, fine texture)
• 1 large Egg (beaten lightly)
• 1 tsp Dijon Mustard (or yellow mustard)
• 1 tbsp Ketchup (regular tomato ketchup)
• 1 tsp Garlic Powder (optional fresh minced garlic)
• 1 tsp Onion Powder (optional fresh minced onion)
• 1 tsp Salt (generous amount, adjust to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Unsalted Butter (cut into cubes for the gravy)
• 2 tbsp All-Purpose Flour (for roux)
• 1 cup Beef Broth (low‑sodium preferred)
• 8 oz Mushrooms (sliced; button or cremini work well)
• 2 tbsp Cooking Oil (for browning patties; can use butter or vegetable oil)

Instructions

1. Combine Patty Ingredients

   In a mixing bowl, add the ground beef, breadcrumbs, beaten egg, mustard, ketchup, garlic powder, onion powder, salt, and pepper. Mix gently with a fork until just combined; avoid over‑mixing.

   Time: PT10M

2. Form Patties

   Divide the mixture into 3‑4 equal portions (about 4‑5 oz each) and shape each into a flat patty about ½‑inch thick.

   Time: PT5M

3. Brown Patties

   Heat 2 tbsp oil in the skillet over medium‑high heat. Add the patties and cook 4‑5 minutes per side, until a deep golden crust forms.

   Time: PT10M

   Temperature: Medium‑high heat

4. Remove Patties

   Transfer the browned patties to a plate and set aside while you make the gravy.

   Time: PT1M

5. Make Roux

   Reduce heat to medium. Add the butter to the same skillet; once melted, sprinkle the flour over it and whisk continuously for 2 minutes until the mixture turns light‑golden and smells nutty.

   Time: PT2M

   Temperature: Medium heat

6. Add Broth and Mushrooms

   Gradually pour in the beef broth while whisking, then add the sliced mushrooms. Bring to a gentle simmer and cook 4‑5 minutes until the mushrooms soften and the sauce thickens slightly.

   Time: PT5M

   Temperature: Medium simmer

7. Simmer Patties in Gravy

   Return the patties to the skillet, nestling them into the gravy. Cover with the lid and let simmer 7‑10 minutes, or until the internal temperature of the meat reaches 160 °F (71 °C).

   Time: PT10M

   Temperature: Low simmer

8. Finish and Serve

   Remove the lid, give the gravy a final stir, and serve the patties hot with the mushroom sauce spooned over the top. Pair with mashed potatoes, rice, or crusty bread.

   Time: PT2M

Nutrition Facts

Calories

340

Protein

23 g

Carbohydrates

14 g

Fat

20 g

Fiber

1 g