Salisbury Steak Recipe

Ingredients

• 1.5 lb Ground Chuck (80-85% lean, fresh)
• 0.5 cup Panko Breadcrumbs (Japanese style, adds light texture)
• 0.25 cup Milk (Whole or 2% works best for panade)
• 1 large Egg (Room temperature)
• 1 medium Onion (Half grated (onion snow), half finely diced for sauce)
• 1 tsp Granulated Garlic (Preferred over garlic powder for texture)
• 1 tsp Kosher Salt
• 0.5 tsp Ground Black Pepper
• 1 cup Low‑Sodium Beef Broth (Adds depth without extra salt)
• 1 tbsp Worcestershire Sauce
• 1 tbsp Cornstarch (Will thicken the sauce)
• 8 oz Mushrooms (Baby bella or white button, sliced)
• 1 tbsp Tomato Paste
• 2 tbsp Canola Oil (For pan‑searing)

Instructions

1. Prepare the Panade

   In a small bowl combine the panko breadcrumbs with the milk, let sit 2 minutes, then whisk in the egg until smooth.

   Time: PT3M

2. Grate and Dice Onion

   Grate half of the medium onion using a coarse grater (this is the "onion snow"). Finely dice the remaining half for the sauce.

   Time: PT5M

3. Mix the Salisbury Steak Base

   Place the ground chuck in the mixing bowl. Add the grated onion, granulated garlic, kosher salt, and black pepper. Gently fold in the panade using a lifting motion; avoid over‑mixing.

   Time: PT5M

4. Form Patties

   Divide the mixture into four equal portions. Shape each into an oblong patty, smoothing the edges and lightly pressing to flatten on parchment‑lined sheet tray.

   Time: PT5M

5. Brown the Patties

   Heat the large frying pan over medium heat, add 1 tbsp canola oil. Place patties spaced apart, brown the first side 4 minutes, then flip confidently with the fish spatula and brown the second side another 4 minutes.

   Time: PT8M

   Temperature: Medium heat

6. Rest Patties

   Transfer browned patties to a clean plate or back onto the sheet tray; keep warm while you build the sauce.

   Time: PT2M

7. Sauté Onion and Mushrooms

   In the same pan, add another teaspoon of oil if needed. Add the diced onion and sliced mushrooms, spreading them out to sear. Cook 5 minutes until browned but not burnt.

   Time: PT5M

   Temperature: Medium‑high heat

8. Add Tomato Paste

   Push the vegetables to the sides, drop the tomato paste in the center and stir for 2 minutes until it darkens slightly.

   Time: PT2M

9. Create Sauce Base

   Whisk together the beef broth, Worcestershire sauce, and cornstarch until smooth. Pour into the pan, scraping up browned bits, and bring to a low boil. Reduce for 5 minutes until slightly thickened.

   Time: PT5M

   Temperature: Low boil

10. Simmer Patties in Sauce

    Nestle the browned patties back into the sauce, cover tightly with foil or a fitted lid, and simmer 5 minutes until the interior reaches 160°F.

    Time: PT5M

    Temperature: Medium heat

11. Finish and Serve

    Remove the lid, check temperature one more time, then spoon the mushroom sauce over each steak. Serve hot.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

15g

Fat

20g

Fiber

2g