How To Make Salisbury Steak

Ingredients

• 3 medium Yukon Gold Potatoes (peeled and cut into equal cubes)
• 4 cups Low‑Sodium Chicken Broth (for boiling potatoes)
• 2 medium Yellow Onion (peeled and roughly chopped)
• 8 oz Shiitake or White Mushrooms (roughly chopped)
• 1 lb Ground Beef (80/20 or 85/15 lean-to-fat ratio)
• 2 tbsp Ketchup (regular)
• 1 tsp Beef Bouillon Powder
• 1 tsp Worcestershire Sauce
• pinch Cayenne Pepper (optional heat)
• 1 tsp Smoked Paprika
• 1 tbsp All‑Purpose Seasoning Blend (salt, pepper, garlic powder, onion powder or your favorite blend)
• 0.5 cup Parmesan Breadcrumbs (parmesan‑flavored breadcrumbs)
• 1 large Egg (beaten)
• 5 tbsp Unsalted Butter (divided: 3 tbsp for mash, 1 tbsp for searing, 1 tbsp for gravy)
• 1 tbsp Avocado Oil (high smoke‑point oil for searing)
• 1 tsp Roasted Garlic Better Than Bouillon
• 2 cups Half‑and‑Half (full‑fat)
• 2 tbsp Sour Cream (full‑fat)
• 0.5 cup Parmesan Cheese (grated)
• 2 tbsp Tomato Paste
• 3 tbsp All‑Purpose Flour (for thickening gravy)
• 2 cups Beef Stock (low‑sodium)
• 2 tbsp Heavy Cream
• 1 tbsp Fresh Parsley (chopped, for garnish)
• 1 cup Green Beans (steamed as a side)

Instructions

1. Boil Potatoes

   Place cubed potatoes in a large pot, cover with chicken broth, bring to a boil, then reduce to a simmer and cook until fork‑tender.

   Time: PT25M

   Temperature: medium-high

2. Prep Onions and Mushrooms

   Peel and roughly chop the onions, then clean and roughly chop the mushrooms. Set aside.

   Time: PT5M

3. Make Steak Mixture

   In a large mixing bowl combine ground beef, ketchup, beef bouillon, Worcestershire sauce, cayenne, smoked paprika, seasoning blend, half of the parmesan breadcrumbs, and the beaten egg. Mix with hands until just combined, then fold in the remaining breadcrumbs.

   Time: PT10M

4. Form and Chill Patties

   Divide the mixture into 4 equal portions (about 5‑6 oz each) and shape into oval patties. Season both sides with a light dusting of the seasoning blend. Place on a plate and refrigerate for at least 30 minutes.

   Time: PT35M

5. Prepare Creamy Sauce for Mashed Potatoes

   In a saucepan melt 3 tbsp butter over medium heat. Whisk in half‑and‑half, sour cream, and a pinch of salt, pepper, garlic powder, and onion powder. Bring to a gentle boil, then lower heat and stir in grated Parmesan cheese off the heat until melted.

   Time: PT5M

   Temperature: medium

6. Mash Potatoes and Incorporate Sauce

   Drain the cooked potatoes and return to the pot. Mash with a potato masher, then gradually stir in the warm butter‑cream sauce until smooth and creamy. Adjust consistency with extra half‑and‑half if needed. Season to taste.

   Time: PT5M

7. Sear the Steak Patties

   Heat the cast‑iron skillet over medium‑high heat. Add avocado oil and 1 tbsp butter. Once shimmering, add the chilled patties (do not overcrowd). Sear 2‑3 minutes per side until a deep brown crust forms.

   Time: PT4M

   Temperature: medium-high

8. Sauté Onions and Mushrooms

   Reduce heat to low, add the remaining 1 tbsp butter to the skillet, then add the chopped onions and mushrooms. Cook, stirring occasionally, for 5‑7 minutes until dark brown and caramelized.

   Time: PT7M

   Temperature: low

9. Build the Gravy

   Add a few dashes of Worcestershire sauce, 1 tsp beef bouillon, and tomato paste to the onion‑mushroom mixture. Stir well. Sprinkle flour over the mixture and cook for 2 minutes to remove raw flour taste. Gradually whisk in beef stock, bring to a boil, then reduce to a simmer until thickened. Finish with 2 tbsp heavy cream and adjust seasoning.

   Time: PT10M

   Temperature: medium

10. Braise the Steaks

    Return the seared patties to the skillet, spoon some gravy over them, and let them braise over low‑medium heat until the internal temperature reaches 160 °F (71 °C), about 10 minutes.

    Time: PT10M

    Temperature: medium

11. Plate and Serve

    Spoon a generous amount of mashed potatoes onto each plate, top with a Salisbury steak, ladle the onion‑mushroom gravy over the steak, garnish with chopped parsley, and serve with steamed green beans on the side.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

4 g