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The history of Salisbury steak dates back to the 1800s and is attributed to Dr. James H. Salisbury, an American physician and nutritionist. Dr. Salisbury believed that a meat-based diet could cure various ailments, and he promoted the consumption of finely minced beef as a health remedy. As a result, he developed a recipe that featured seasoned ground beef patties, which were often served with gravy. This dish quickly gained popularity in American cuisine and began to appear on dinner tables across the nation.

Salisbury Steak and Gravy: A Classic Fall Comfort Food

Discover the comforting taste of Salisbury steak with rich mushroom gravy, a timeless classic that has warmed American hearts for generations. This deliciously seasoned ground beef patty is served with a luscious, homemade gravy, making it the perfect hearty meal for family gatherings. Follow our step-by-step recipe to create this nostalgic dish and bring a touch of warmth to your dining table. Get ready to impress with your cooking skills! #SalisburySteak #ComfortFood #HomeCooking #Recipe #MushroomGravy #HeartyMeals #CulinaryTradition
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Ingredients
  

1 lb ground beef (preferably 80/20 for flavor)

1/2 cup breadcrumbs (plain or seasoned)

1/4 cup milk

1 small onion, finely chopped

1 clove garlic, minced

1 egg, beaten

1 teaspoon Worcestershire sauce

Salt and pepper, to taste

2 tablespoons olive oil (for frying)

1 cup mushrooms, sliced (button or cremini)

2 cups beef broth

2 tablespoons all-purpose flour

1 tablespoon Dijon mustard

1 teaspoon dried thyme

Fresh parsley, chopped (for garnish)

Instructions
 

In a large mixing bowl, combine the ground beef, breadcrumbs, milk, chopped onion, minced garlic, beaten egg, Worcestershire sauce, salt, and pepper. Mix until just combined; do not overmix.

    Shape the mixture into four oval patties, about 3/4 inch thick. Set aside.

      Heat the olive oil in a large skillet over medium-high heat. Add the patties to the skillet, cooking for about 4-5 minutes on each side, or until browned and cooked through. Remove the patties and set them aside on a plate.

        In the same skillet, add the sliced mushrooms and sauté for about 5 minutes, or until they are softened and browned.

          Sprinkle the flour over the mushrooms, stirring to combine. Slowly pour in the beef broth, stirring constantly to prevent lumps.

            Add the Dijon mustard and thyme to the gravy. Bring the mixture to a simmer and cook for about 5-7 minutes, or until the gravy is thickened. Season with salt and pepper to taste.

              Return the cooked Salisbury steaks to the skillet, spooning the gravy over the top. Let them simmer in the gravy for an additional 2 minutes to warm through.

                Serve the Salisbury steak with gravy over creamy mashed potatoes, rice, or egg noodles. Sprinkle with fresh parsley for garnish.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4