Chef John’s Salisbury Steak

  • Recipe By
  • Published Jul 14th
  • Ready In2h 40m
  • Servings4
  • Calories494
When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a TV dinner. The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.

Chef John’s Salisbury Steak Ingredients

The following are the ingredients needed to make delicious Chef John’s Salisbury Steak for 4 servings:

  • For the Steaks:
  • 1 pound 85% lean ground beef
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dry mustard
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 large egg, beaten
  • 1 pinch cayenne pepper, or to taste
  • 1/2 cup plain bread crumbs
  • For the Gravy:
  • 2 tablespoons salted butter
  • 12 large white button mushrooms, sliced
  • 1 cup diced onion
  • 1 pinch salt
  • 2 tablespoons all-purpose flour
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 3 cups high-quality, low-sodium beef broth
  • salt to taste
  • 2 tablespoons salted butter

Chef John’s Salisbury Steak Cooking Instructions

  • Prep10m
  • Cook30m
  • Ready In2h 40m

To cook Chef John’s Salisbury Steak, you need about 10 minutes of preparation time. The time needed to cook this Chef John’s Salisbury Steak is about 30 minutes , and you can serve your Chef John’s Salisbury Steak within 2 hours 40 minutes . The following are the steps to cook Chef John’s Salisbury Steak easily:

  1. 1 Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
  2. 2 Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
  3. 3 While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
  4. 4 Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
  5. 5 Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
  6. 6 Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.

Notes

  • Chef's Notes:
  • You can use the meat mixture immediately rather than wrapping and refrigerating.
  • You can make the meatballs round or in any shape you like.

Nutrition Facts

Per Serving: 494 calories; 29 grams of fat; 25.6 grams of carbohydrates; 32.8 grams of protein; 156 milligrams of cholesterol; 730 milligrams of sodium.

  1. Aug 1st 2020

    Added garlic and onion powder 1/2 tsp ea.

  2. Jul 25th 2020

    I used to have a massive problem with any meatball, loaf, patty or burger, I didn’t like them, but I couldn’t work out why. One day I was watching a tv cookery programme and the chef wa ...

  3. Jul 22nd 2020

    This was great! It has been a long time since I’ve had Salisbury Steak and I wasn’t disappointed. I made it as written and my family and I really enjoyed it. I will be making this again ...

  4. Jul 19th 2020

    I was not a fan, it had a nice texture and consistency, but I did not care for the flavor. I found it underseasoned. The flavor that was strongest was mustard, and ketchup to a lesser degree ...

  5. Jul 16th 2020

    I loved this. I made 1change. Made for 2.

  6. Jul 16th 2020

    Great recipe! The more meatloaf like patty really comes out tender. And this gravy is actually fantastic! Like a gourmet version of the TV dinners of my youth.

  7. Jul 16th 2020

    Made it exactly per the recipe and it was a hit! Next time I'll try exchanging some dry red wine for the Worcestershire sauce just for fun. The gravy takes a while to make, but I made it t ...

  8. Jul 16th 2020

    This is exactly what I was craving: an old-school, comfort food dish. I added 1/2 tsp each of garlic and onion powder, and 1/2 tsp of Spanish smoked paprika, which added even more flavor t ...

  9. Jul 15th 2020

    This recipe was absolutely perfect. The only change that I made was inadvertent. I usually only have unsalted butter in the house and so that is the butter that I used to cook the mushrooms ...