Quick Yet Very Flavorful Salisbury Steak From Scratch 🍽️

• 1 ½ lbs ground beef
• ¾ cup breadcrumbs of choice (I used Panko)
• 1 egg plus 1 egg yolk
• 1 ½ tsp coarse kosher salt (half as much if using fine table salt)
• ¾ tsp freshly ground black pepper, to taste
• ¾ tsp onion powder
• ¾ tsp garlic powder
• 1 ½ tsp dry mustard
• 1 tbsp soy sauce
• 1 ½ tbsp Worcestershire sauce
• 3 tbsp ketchup
• oil for cooking
• 3 tbsp butter
• 1 lb mushrooms, sliced
• 1 yellow onion, diced
• 3 tbsp flour
• 4 cups stock (beef or chicken)
• 3 tbsp ketchup
• 1 ½ tbsp Worcestershire Sauce
• 1 tbsp cold unsalted butter
• 1 tbsp soy sauce
• salt and pepper to taste
• Garnishes of choice: fresh thyme leaves, chives, parsley, etc.

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Gently combine all of the patty ingredients together, without overmixing, as that contributes to toughness. Divide the meat mixture into 9 oblong patties 1/2 inch (1.25 cm) thick. Make a few indentations in the middle of each patty with your fingers, which will prevent the patties from shrinking too much and help maintain their shape.

2. 2

   Heat about 1 tablespoon (15 ml) of oil in a large oven-safe skillet over medium-high heat until very hot and shimmering. Add your patties and cook until a nice golden crust has formed, likely around 3 minutes, maybe more; adjust the heat as needed to avoid burning the patties. These patties are prone to burning due to their high sugar content, so watch closely. Flip the patties over and cook the other side until golden and caramelized. Move the patties to a plate. At this point, they should not be cooked through—not to worry, we will finish cooking them later.

3. 3

   Melt butter in the skillet. Add the mushrooms to the skillet with a pinch of kosher salt, making sure the heat is set to medium-high. Allow the mushrooms to release their water and cook for 5–7 minutes after that, until they are well browned. Add the onions to the skillet, using the juices they release to scrape up all of the fond on the bottom of the pan left from cooking the mushrooms. Feel free to add a small splash of water if needed to dissolve that fond. Cook for about 3 minutes or so until browned and softened. Sprinkle flour all over and cook for a minute to cook off the raw flour taste.

4. 4

   Add ketchup and cook for about 30–60 seconds. Then add the stock and bring to a simmer. Add Worcestershire sauce and soy sauce. Allow the sauce to simmer until thickened, about 7–8 minutes. Add your patties and any of the juices that accumulated on the plate. Bake uncovered at 350°F (175°C) for about 20 minutes, checking at 15 minutes.

5. 5

   Once the patties are cooked through, remove them to a plate. Add butter to the sauce and stir vigorously, as that will help emulsify the sauce into a thick and shiny sauce. Return the patties to the sauce and drizzle it all over the patties to keep them warm. Serve right away with your favourite sides, such as mashed potatoes, drizzling additional gravy over each Salisbury steak. Enjoy.