Salisbury Steak
Ground beef patties bound with breadcrumbs and egg, pan-seared and finished in a savory brown gravy. The patties develop a caramelized crust while the gravy simmers with aromatics and broth.
Ingredients
Method
In a bowl, combine ground beef, breadcrumbs, beaten egg, diced onion, minced garlic, salt, and black pepper. Mix gently with your hands until just combined; do not overwork. Divide into 4 equal portions and form each into a 3/4-inch-thick oval patty.
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the patties and sear for 4–5 minutes per side until the surface is deeply browned. Transfer to a plate.
In the same skillet, whisk together beef broth, ketchup, Worcestershire sauce, and Dijon mustard. Scrape any browned bits from the bottom of the pan.
Return the patties to the skillet, nestling them into the gravy. Reduce heat to medium and simmer for 8–10 minutes, turning patties halfway through, until the gravy is slightly thickened and patties reach an internal temperature of 160°F.
Transfer patties and gravy to serving plates. Garnish with fresh parsley and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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