Ingredients

1 large egg

1/3 cup plain dried bread crumbs

2 Tbsp Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp (or more) kosher salt

1/4 tsp freshly ground black pepper

1 lb ground beef

1 Tbsp plus 1 tsp neutral oil

6 oz crimini mushrooms, scrubbed and thinly sliced

1/4 cup water

1 1/2 tsp kosher salt, divided

4 Tbsp unsalted butter

1 yellow onion, chopped

2 sprigs fresh thyme

2 Tbsp all-purpose flour

1 Tbsp tomato paste

1/3 cup red wine (such as Cabernet Sauvignon)

1 1/2 cups low-sodium chicken stock

1 Tbsp Worcestershire sauce

Instructions

Step 1: In a large bowl, mix the egg, bread crumbs, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Add the ground beef and mix with clean hands until the mixture becomes tacky.

Step 2: Heat 1 teaspoon of oil in a large skillet over medium-high heat. Pinch off a small piece of the beef mixture and cook in the pan until browned on both sides, about 1 minute total. Transfer to a small plate, let cool slightly, then taste and season the remaining beef mixture with more salt if needed.

Step 3: Form the beef mixture into 4 oval patties, each about 3 inches wide, 4 inches long, and 3/4 inch thick. Place patties on a parchment-lined sheet and press 8 to 10 dimples into each patty using a clean finger.

Step 4: Heat the remaining 1 tablespoon of oil in the skillet over medium-high heat. Place the patties in the skillet, reduce heat to medium, and cook undisturbed until deeply browned on the bottom, 2 to 3 minutes. Flip and brown the other side for another 2 to 3 minutes. Transfer patties to a large plate.

Step 5: For the gravy, reduce skillet heat to medium and add the mushrooms with 1/4 cup water. Cook, stirring occasionally, until the mushrooms are deeply golden brown, about 6 to 8 minutes. Season with 1/2 teaspoon salt, then transfer mushrooms to a small bowl and set aside.

Step 6: In the same skillet over medium heat, melt butter. Add chopped onion, thyme sprigs, and 1/2 teaspoon salt. Cook, stirring occasionally, until onions are softened and translucent, about 7 minutes.

Step 7: Stir in flour and tomato paste. Cook, stirring frequently, until the tomato paste darkens and begins to stick to the skillet, about 2 minutes.

Step 8: Add the red wine and cook, stirring, until it’s slightly reduced and forms a thick, jammy paste, about 2 minutes.

Step 9: Slowly whisk in chicken stock and Worcestershire sauce. Bring to a boil over high heat, then reduce to medium-low and simmer, stirring occasionally, until thickened, about 4 to 5 minutes.

Step 10: Remove the thyme sprigs and stir the reserved mushrooms back into the gravy. Return the steaks to the skillet, spoon sauce over them, and simmer until an instant-read thermometer inserted into the thickest part reads 165°F, about 4 to 5 minutes. Season with remaining 1/2 teaspoon salt if needed.

Tips & Variations

For extra flavor, try substituting half the ground beef with ground veal or pork.

If you prefer a thicker gravy, whisk in an additional tablespoon of flour before adding wine.

Serve over creamy mashed potatoes, buttered noodles, or even polenta for a hearty meal.

Use beef broth instead of chicken stock for a richer gravy flavor.

FAQs

Can I freeze Salisbury steak?

Yes, you can freeze cooked Salisbury steak with gravy for up to 2 months. Allow it to cool completely, then store in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

What can I use instead of Worcestershire sauce?

If you don’t have Worcestershire sauce, you can substitute with soy sauce mixed with a splash of vinegar and a pinch of sugar to mimic the tangy, savory flavor.