I love good diner food and Salisbury Steak is one of the dishes I order when I’m in New Jersey visiting one of my favorite diners.
Growing up in the sixties, Salisbury steak was a pretty common menu item. Using inexpensive ground beef and magically transforming it into steak! Well, not really steak but the name alone made us feel fancy.
Salisbury steak was also one of my favorite TV dinners….sigh.
Although those days are long behind me, Salisbury steak is still a tasty dish to add to your home menu. Ground beef isn’t as inexpensive as it use to be, but it’s still a great option when you want to add a little flair to your weeknight menu without breaking the bank.
What Ingredients do I need to make Salisbury Steak?
Let’s start by gathering the ingredients we need to make Pasta Puttanesca. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How Do I make Salisbury Steak?
- Place the breadcrumbs in a large mixing bowl and using a box grater, grate the onion over the breadcrumbs (let all the juice go into the breadcrumbs).
- Use your fingers to mix and leave them to soak for a few minutes.
- Add the remaining Salisbury Steak ingredients into the bowl and using your hands mix the ingredients until fully combined.
- Continue to mix the ingredients until the mixture becomes a bit pasty. This will help keep the patties together.
- Divide the mixture into 8 portions and press the mixture firmly together into oval patties about ¾ of an inch thick.
- Add oil to a large skillet over medium-high heat and gently add the formed Salisbury Steaks.
- Cook the first side for 1-2 minutes or until nicely browned, then gently flip the steak over and brown the other side (they will still be raw inside).
When the Salisbury steaks have browned on both sides remove them from the pan and set them aside in a baking dish while you make the mushroom gravy.
How do I make Mushroom Gravy?
- Using the same skillet add the mushrooms, chopped onion and garlic. Add more oil to the pan if needed.
- Saute until the mushrooms are partially cooked.
- Turn the heat down to medium-low and add the butter.
- Whe the butter has melted, add the flour to the mixture, mixing well and allow to cook for 2 minutes. Keep stiring the mixture so the roux doesn’t burn.
- Gradually add in the beef broth, stirring as you add to keep the gravy smooth and lump free.
- Add the mustard, worchesteshire, salt and pepper. Mix well.
*If the mixture is too thick add a little water or more stock to the pan. If the mixture is too loose, allow it to cook a little longer to reduce the sauce and thicken.
Pour the mushroom gravy over the Salisbury steaks. Cover the baking dish with foil and bake at 350 degrees F for 30 minutes or until an internal temperature of 165 degrees has been reached.
Wouldn’t my Diner Style Salisbury Steak be a delicious addition to your weeknight menu? It’s loaded with flavor and I guarantee no one will leave the table hungry!