Ingredients:

  • 680g (1.5 lbs) Ground Beef (80/20 blend)
  • 80g (1 cup) Panko Breadcrumbs (or finely crushed crackers)
  • 1 large Egg, lightly beaten
  • 1/4 cup finely minced Yellow Onion (for patties)
  • 1 Tbsp Worcestershire Sauce (for patties)
  • 1 tsp Dijon Mustard (or mustard powder)
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 Tbsp All-Purpose Flour (for dusting patties)
  • 2 Tbsp Canola Oil (or other neutral high-heat oil)
  • 225g (8 oz) Cremini Mushrooms, sliced ('Baby Bellas')
  • 2 Tbsp Unsalted Butter
  • 1 large Shallot or 1/4 cup Yellow Onion, finely minced (for gravy)
  • 2 Tbsp All-Purpose Flour (for roux)
  • 480 ml (2 cups) High-Quality Beef Stock (low sodium)
  • 1 Tbsp Ketchup
  • 1 Tbsp Worcestershire Sauce (for gravy)
  • 1/2 tsp Dried Thyme
  • Salt and freshly ground Black Pepper to taste (for gravy)
  • 1 Tbsp fresh Parsley, chopped (optional garnish)

Instructions:

  1. Combine Ingredients: In a large mixing bowl, gently combine the ground beef, panko, beaten egg, minced onion, 1 Tbsp Worcestershire, Dijon mustard, garlic powder, salt, and pepper. Use your hands, but mix lightly to avoid tough patties.
  2. Form and Chill: Divide the mixture into four equal portions, forming each into an oval or rectangular patty, roughly 3/4 inch thick. Place the patties on a plate and chill in the refrigerator for a minimum of 30 minutes. This step is crucial for stability during searing.
  3. Dust Patties: Just before cooking, lightly dust both sides of the chilled patties with the 2 Tbsp of all-purpose flour.
  4. Sear Steaks: Heat the 2 Tbsp of canola oil in a heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the floured patties into the hot oil. Sear for 4–5 minutes per side until deep golden brown and a beautiful crust (“fond”) has formed on the bottom of the pan.
  5. Remove and Rest: Once seared, remove the patties and place them on a wire rack or plate. Keep them warm while you transition to making the gravy.
  6. Sauté Mushrooms: Reduce the heat to medium. Add the 2 Tbsp of butter to the skillet. Once melted, add the sliced mushrooms and minced shallots/onion. Sauté for 5–7 minutes until the mushrooms have released their liquid and are deeply browned.
  7. Deglaze and Roux: Sprinkle the 2 Tbsp of flour over the mushrooms and fat. Stir constantly for 1 minute to cook out the raw flour taste (creating a light roux). Scrape up all the brown bits (the fond) from the bottom of the pan—this adds essential flavor to the gravy.
  8. Add Liquid and Seasoning: Slowly whisk in the 2 cups of beef stock until smooth and lump-free. Stir in the ketchup, the second tablespoon of Worcestershire sauce, and dried thyme.
  9. Simmer Gravy: Bring the gravy to a simmer, then reduce the heat to low. Let it bubble gently for 5 minutes until the gravy is thick enough to coat the back of a spoon. Taste and adjust seasoning with salt and pepper.
  10. Finish Cooking: Gently nestle the seared Salisbury steaks back into the simmering gravy. Cover the pan and allow them to finish cooking for 8–10 minutes, or until the internal temperature reaches 165°F (74°C).
  11. Serve: Garnish with fresh parsley (optional). Serve immediately, smothered in the rich mushroom gravy, preferably over mashed potatoes.