Salisbury Steak Garlic Mashed Potatoes Mushroom and Onion Sauce


+For Salisbury steaks:

°⅓ cup breadcrumbs

°1 egg

°1 small yellow onion grated with the juice produced

°1 tsp kosher salt

°½ tsp black pepper

°1 lb lean ground beef (e.g., 90/10 minced sirloin)

°1 tablespoon extra virgin olive oil

+For the mushroom sauce:

°2 tablespoons butter

°8 oz sliced mushrooms (preferably Baby Bella)

°2 tbsp all-purpose flour

°2 cups beef broth

°kosher salt to taste

°black pepper to taste


Salisbury steak patties

In a large bowl, combine the grated onion (with its juice), breadcrumbs, egg, kosher salt and black pepper.

Add the lean ground beef to the bowl with the breadcrumb mixture and stir until well blended. I suggest you wear plastic gloves and use your hands to ensure that all ingredients are completely incorporated.

Divide the beef mixture evenly to make four patties.

Form 4 oval patties with about ¾ thick hands.

Heat a large skillet (I use cast iron) over high heat. Only after it is hot (after about 2 minutes), add the olive oil (1 tablespoon) to the pan and swirl to coat.

Gently place the patties in the hot skillet and cook for 2 minutes on each side, until golden brown. To get the best color, do not move them until the two minutes have elapsed. You won’t cook them through at this stage.

Place the patties on a plate. Set aside.

Enjoy !

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