Salisbury Steak

Salisbury Steak

Salisbury Steak is a classic dinner dish we both grew up with. You used to find it on most menus from diners to supper clubs which had their own signature seasonings and gravy. Well, so do we. We use our Dusty Trails Steak Seasoning in the steaks and in the gravy for a savory flavor. We also have sliced mushrooms in the gravy which adds an extra rich, umami flavor when spooned over the steaks.

Serve your Salisbury Steaks on a bed of mashed potatoes or thick egg noodles for a classic plating. Add a seasonal vegetable and you have one of the most classic dishes ever. The savory flavor of the steaks and gravy will bring back memories, or create new ones if you haven’t have this delicious dinner before.

Serves 4

Ingredients:
1 Pound Ground Beef (We use 85/15. Too lean and it dries out.)
2 Tablespoons Olive Oil, or Canola Oil
1 Medium Yellow Onion
3 Tablespoons Worcestershire Sauce
3 Tablespoons Sheffield’s Dusty Trails Steak Seasoning, Divided
2 Teaspoons Packed Brown Sugar
1 Large Egg
½ Cup Panko Bread Crumbs
8 Ounces White Button Mushrooms, Sliced Thin
2 Teaspoons Sea Salt
2 Tablespoons All-purpose Flour
1 ½ Cups Beef Stock
½ Cup Whole Milk
Cooked Mashed Potatoes or Cooked Thick Egg Noodles for Serving
Snipped Chives or Chopped Parsley for Garnish

Directions:
Using a large hole box grater, grate about a quarter of the onion so you have ¼ cup of grated onion. Set the rest of the onion aside until needed. Transfer the grated onion into a large mixing bowl. Add the Worcestershire Sauce, 1 ½ tablespoons of the Dusty Trails Steak Seasoning, Brown Sugar, and the egg. Whisk to combine well. Add the ground beef and panko bread crumbs. Mix well to combine the ground beef with the other ingredients. Form into 4 oval-shaped patties about ¾” thick. Transfer patties onto a plate line with foil, plastic wrap or parchment paper. Cover lightly with foil and place in refrigerator to firm up while you’re preparing the gravy.

Dice the remaining onion and thinly slice the mushrooms. Set aside.

Heat the oil in a large non-stick skillet over medium-high heat. When it starts to shimmer, add the Salisbury steak patties. Cook for about 3 minutes on each side until well browned, but not burned. They will be almost fully cooked with an internal temperature of about 160ºF. Transfer to a plate and cover with foil to keep warm.

In the same skillet, add the sliced mushrooms, diced onions and salt. Cook for about 8 to 10 minutes until well browned. Watch so they don’t overcook and start to burn. They should throw off enough liquid, but add a bit more water if the pan dries out.

When browned, sprinkle the flour over the mixture, stir to mix in and cook about half a minute. Add the beef broth, milk and remaining 1 ½ tablespoons of the Dusty Trails Steak Seasoning. Stir in to combine well. Add the steaks back to the pan. Simmer for 4 to 5 minutes until the steaks have finished cooking and the internal temperature raises to 165ºF. Spoon the gravy over the steaks a couple times while simmering and the gravy thickens. If too thick, add a little water.

Serve the Salisbury Steaks immediately on a bed of mashed potatoes or thick egg noodles. Spoon some of the savory gravy over them. Add with a side of a seasonal vegetable of your choice and enjoy!