Skillet Salisbury Steak
slightly adapted from The Recipe Critic
- 1 pound ground beef
- 1/2 cup bread crumbs
- 2 Tablespoons ketchup
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1 egg
- salt and pepper
- 2 Tablespoons butter
- 8 ounce mushrooms, sliced
- 1/2 large sweet onion, sliced
- 2 cups beef broth
- 1 Tablespoon ketchup
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon cornstarch
- 1 Tablespoon water
In a medium sized mixing bowl add the ground beef, bread crumbs, ketchup, Worcestershire sauce, mustard powder, egg, and salt and pepper. Mix with your hands until just combined and shape into 4 oval patties.
Heat the butter in a medium sized skillet over medium high heat. Add the patties and cook until the sides are slightly crisp and cooked throughout. Remove and set aside on a plate.
Add the mushrooms and onion to the pan and cook until tender. Remove to the plate with the patties.
To make the gravy: Add the beef broth, ketchup, Worcestershire sauce to the skillet. In a small bowl add the cornstarch and water creating a slurry. Whisk it into the gravy and bring to a boil. Reduce the heat to medium low and add the mushrooms, onions, and patties back to the skillet. Allow to simmer until the gravy starts to thicken. Salt and pepper to taste. Serve over mashed potatoes and peas and garnish with fresh parsley if desired.
Confession: I have never liked Salisbury steak. I always thought the sauce was too sweet and tangy and gloopy. But when I saw this recipe in my blog feed, I had to admit, Salisbury steak actually looked pretty damn good – and it WAS. I still think the sauce is generally too sweet, so I cut back on the ketchup a touch. I also omitted some of the oil. And I must say, this turned out fantastic. Easy, hearty, savory, and definitely worth repeating.