Salisbury Steak is comfort food that has been around for many years. Made up of Hamburger Patties, Mashed Potatoes & Gravy with frozen Vegetables or other vegetables often served on the side. It's the gravy that brings it all together, and there are different gravies that can be made and served for Salisbury Steak. The only key thing is that a good Salisbury Steak Gravy is Beef based, contains Worcestershire, most often includes Ketchup. In this Salisbury Steak recipe, we go back to a very old recipe called Brown Sauce, that uses a Mirepoix & Roux and takes about 1 hour to make. It is such a remarkable gravy used across many recipes, with slight adjustments to the Brune Sauce to make Salisbury Steak Gravy.
Servings: 4
Equipment
- 1 Large Pan or Skillet
- 1 Mixing Bowl
- 1 Baking Sheet
- 1 Hamburger Press or lid with plastic to shape the patties
- 1 Fine Sieve
- 1 Sauce Pan or pot
Ingredients
Beef Patties
- 1 lb Ground Beef
- 1 tsp Beef Powder & Worcestershire - each
- 1/4 tsp Baking Soda
Salisbury Steak Gravy
- 1 Portion Québec Brown Sauce - made with Mushroom Soy Sauce
- 1 Tbl Worcestershire & Ketchup - added to the Quebec Brown sauce
- 114 g Mushrooms - or more, Optional
- 1 Large Onion - Optional
- 3 Cloves Garlic - Optional
Mashed Potatoes
- 1 portion Buttery Mashed Potatoes
Instructions
- Beef Patties: Combine all the ingredients together in a bowl for the patties and mix. Refrigerate for at least 30 minutes to allow the baking soda to work. Mix again and form into the desired portions, anywhere from 45g - 114g patties. Place them on a baking sheet and freeze. If baking soda is omitted, then there is no need for refrigeration, and you can go straight to portioning and shaping the patties.
- Salisbury Steak Gravy: Prepare the Gravy and keep warm. Mix it every so often to prevent a skin from forming. Any vegetable sides can be prepared and kept warm.
- Sear: Heat a skillet up over medium heat and sear the burger patties about 3 minutes per side or 1–2 minutes longer for bigger patties or until the juices run clear. Set them aside. Mushrooms, Onion & Garlic: If including, sear the Mushrooms to your liking and then add the Onions & Garlic to cook briefly or until softened. Set aside to top the patties when serving or include them with the Gravy.
- Gravy: If there is any residual fat left from searing, empty it out. Add the Gravy to mix, scraping the bottom to pick up the fond. Place the burger patties in to warm through, before serving.
- Plating: Plate Mashed Potatoes & Vegetables. Place the Burgers on top or to the side of the mashed potatoes. If sautéed Mushrooms, Onions, and Garlic were made, place on top of the patties or include them in the gravy. Ladle the Gravy over the Patties & Mashed Potatoes. Optionally garnish with Parsley and/or Green Onions.
Notes
Montreal Salisbury Steak: Add Montreal Steak Spice to taste in the gravy.
Vegetable Sides: Serve it with some Waxed Beans, Frozen Corn (Golden Pot of Corn), Frozen Vegetable mix, or Frozen Green Peas.