Salisbury Steak with Mushroom Gravy

Ingredients

Equipment Needed

• •12-inch cast iron skillet or heavy-bottomed stainless steel pan
• •Instant-read thermometer
• •Sturdy metal spatula
• •Whisk

Instructions

1. 1

   Mix the patty base

   In a large bowl, combine the ground beef, breadcrumbs, beaten egg, 1 tablespoon of the Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and pepper. Use your hands to mix until just combined. Overworking the meat makes tough patties. You want cohesion, not a paste.

   Cold hands and a light touch are your allies. If the mixture feels too sticky, wet your hands with cold water before forming patties.
2. 2

   Form the patties

   Divide the mixture into four equal portions. Shape each into an oval patty about ¾-inch thick, slightly thinner in the center than at the edges. This prevents the dreaded dome that forms when proteins contract during cooking. Press a shallow dimple into the top of each patty with three fingers.

3. 3

   Sear the patties

   Heat the vegetable oil in a 12-inch cast iron skillet over medium-high heat until it shimmers and just begins to smoke. Add the patties and don't touch them. Let them sear undisturbed for 4 minutes until a deep brown crust forms on the bottom. Flip and sear another 3 minutes. The patties won't be cooked through yet. That's intentional. Transfer them to a plate.

   Resist the urge to press down on the patties with your spatula. That forces out the juices you've worked to keep inside.
4. 4

   Build the gravy base

   Reduce heat to medium. Add the butter to the skillet and let it melt into the beef drippings. Add the sliced onions with a pinch of salt. Cook for 5 to 6 minutes, stirring occasionally, until softened and beginning to turn golden at the edges. The onions will pick up the brown fond from the patties. This is flavor building on flavor.

5. 5

   Cook the mushrooms

   Add the sliced mushrooms to the skillet. They'll release their liquid within two minutes. Keep cooking until that liquid evaporates and the mushrooms begin to brown, about 5 minutes total. You'll hear the sizzle change from wet to dry. That's your cue that the mushrooms have given up their water and are now absorbing the fat.

6. 6

   Make the roux

   Sprinkle the flour over the mushrooms and onions. Stir constantly for 1 minute to cook out the raw flour taste. The mixture will look pasty and clump around the vegetables. This is correct. You're building a roux that will thicken your gravy without lumps.

7. 7

   Add the broth

   Pour in the beef broth in a slow, steady stream while whisking constantly. Add the remaining tablespoon of Worcestershire sauce and the thyme. Bring to a simmer, scraping up any remaining browned bits from the bottom of the skillet. The gravy will thicken within 2 to 3 minutes. Season with additional salt and pepper to taste.

8. 8

   Finish the steaks in gravy

   Nestle the seared patties back into the gravy. Spoon some of the mushrooms and onions over the top. Reduce heat to medium-low, cover the skillet, and simmer for 8 to 10 minutes until the patties reach an internal temperature of 160°F. The gravy will continue to thicken and the flavors will marry.

9. 9

   Rest and serve

   Remove from heat and let the skillet rest, covered, for 3 minutes. This allows the juices to redistribute through the meat. Serve each patty smothered generously with gravy, mushrooms, and onions. Scatter fresh parsley over the top if you have it. Mashed potatoes or egg noodles belong alongside this. Accept no substitutes.

Chef Tips

• •Buy ground beef labeled 80/20 or 'ground chuck.' Leaner blends produce dry, mealy patties that no amount of gravy can rescue. The fat keeps things moist and adds flavor your guests will notice.
• •If your supermarket only stocks white button mushrooms, use them without apology. Cremini are simply mature buttons with a slightly deeper flavor, but either works beautifully here.
• •This dish reheats magnificently. Store patties submerged in gravy in an airtight container. Reheat gently over medium-low heat, adding a splash of broth if the gravy has thickened too much overnight. The flavors actually improve after a day in the refrigerator.
• •A simple green salad dressed with vinaigrette cuts through the richness and makes the meal complete. Don't skip it.

Advance Preparation

• •Patties can be formed, covered, and refrigerated up to 24 hours ahead. Bring to room temperature for 15 minutes before searing.
• •The complete dish, patties in gravy, keeps refrigerated for 3 days and reheats beautifully. Add 2 tablespoons of beef broth when reheating to loosen the gravy.
• •For freezing, cool completely, then store in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Nutrition Information

1 serving (about 320g)