Ingredients:

  • 1.5 lbs (680g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, finely diced (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 2 tsp, 6g)
  • 1 large egg, lightly beaten (50g)
  • 1/4 cup (30g) plain breadcrumbs (panko is great too!)
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon salt
  • 2 tablespoons (30ml) olive oil or vegetable oil, for browning
  • 2 tablespoons (30g) unsalted butter
  • 1 medium yellow onion, thinly sliced (approx. 1 cup, 150g)
  • 8 oz (225g) sliced mushrooms, such as cremini or button
  • 2 cloves garlic, minced (approx. 2 tsp, 6g)
  • 3 tablespoons (20g) all-purpose flour
  • 2 cups (470ml) beef broth (low sodium preferred)
  • 1/2 cup (120ml) dry red wine (optional)
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 tablespoon (15ml) chopped fresh parsley, for garnish (optional)

Instructions:

  1. In a large bowl, combine ground beef, diced onion, minced garlic, beaten egg, breadcrumbs, Worcestershire sauce, Dijon mustard, thyme, smoked paprika, garlic powder, salt, and pepper. Gently mix until just combined – do not overmix!
  2. Divide the mixture into 4 equal portions. Gently shape each portion into an oval patty, about 3/4 inch thick. Gently flatten each patty and make a dimple with your thumb to keep it from bulging while cooking. Cover and refrigerate for at least 15 minutes.
  3. Heat olive oil in the skillet over medium-high heat. Once the oil is shimmering, carefully place the patties in the skillet (don't overcrowd – work in batches if necessary). Sear for 3-4 minutes per side, until deeply browned. Remove the patties from the skillet and set aside.
  4. Add butter to the skillet. Add sliced onion and cook until softened and lightly browned, about 5-7 minutes. Add sliced mushrooms and minced garlic and cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.
  5. Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute. Gradually whisk in beef broth and red wine (if using), scraping up any browned bits from the bottom of the skillet. Add Worcestershire sauce and thyme. Bring to a simmer, stirring occasionally, until the gravy has thickened, about 5-7 minutes.
  6. Gently place the seared patties back into the skillet with the gravy. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the patties are cooked through and the internal temperature reaches 160°F (71°C).
  7. Season the gravy with additional salt and pepper to taste. Garnish with fresh parsley (if using). Serve this homemade salisbury steak hot with your favorite sides.