Testy Salisbury Steak Recipe

Have you been looking for a dinnertime meal that is both easy and comforting? With a mouthwatering gravy and an abundance of taste, this Salisbury Steak has got you covered. You won't be able to make a mistake with this dinner arriving at your table.  


– 2 pounds lean ground beef – 1 large egg beaten – 1/2 cup panko breadcrumbs – 3 tablespoons ketchup – 1 tablespoon dijon mustard – 1 tablespoon Worcestershire sauce – 3/4 teaspoon black pepper – 1/2 teaspoon kosher salt – 1 crushed beef bouillon cube For the gravy: – 1/2 cup unsalted butter – 1 small onion thinly sliced – 8 ounces baby bella mushrooms sliced – 2 cloves garlic minced – 1/2 cup all-purpose flour – 4 cups beef stock – 2 tablespoons Worcestershire sauce – 1 tablespoon dijon mustard – 1/2 teaspoon black pepper – kosher salt to taste – fresh chopped parsley for garnish


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Preheat the oven to 350°F. Mix ground beef, egg, breadcrumbs, ketchup, dijon mustard, Worcestershire sauce, black pepper, salt, and crushed beef bouillon in a large bowl.  

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Ingredients: 2-pound lean ground beef, 1-large egg, 1/2 cup panko  breadcrumbs, 3-tbsp ketchup, 1-tbsp dijon mustard, 1-tbsp Worcestershire sauce, 3/4 tsp black pepper, 1/2 tsp kosher salt  

Make flat ovals from 8 even portions of ingredients. I use cast iron for my oven-safe 12-inch deep-sided skillet.  

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Put steaks on the pan without oil. Brown the pan on both sides for 2-3 minutes, then bake for 10-15 minutes till 165°F. After removing the steaks from the pan, place them on a foil-lined tray.  

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Remove fat from pan. Medium heat butter melt. Cook onion and mushrooms for 5 minutes, stirring periodically, until onions soften.  

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Small onion, 8-ounce baby bella mushrooms, 1/2 cup unsalted butter Stir in garlic for 30 seconds to aromatize. 2 garlic cloves Flour veggies and sauté for 2 minutes, stirring.  

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1/2 cup all-purpose flour Add beef stock slowly to avoid lumps. Whisk in Worcestershire, dijon, and black pepper. Season to taste. Cook gravy for 3 minutes, stirring occasionally.  

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2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1/2 teaspoon black pepper, kosher salt to taste, 4 cups beef stock  

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Return steaks to pan and cover with sauce; simmer for 5 minutes to cook. Serve with parsley. fresh chopped parsley for garnish  

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