Loaded Salisbury Steak Recipe | Salisbury Steak | Mushroom and Onion Gravy | Hamburger Steak
Homemade Salisbury Steak Recipe
In this video, Johnny Mac shares his recipe for a loaded Salisbury steak that is easy to make and packed with flavor.
Making the Hamburger Steaks
- Mix 1lb of ground beef, 1/4 cup bread crumbs, 1 packet of French onion soup mix, 1/2 tsp ground mustard, 1 large egg, and 2 tbsp Worcestershire sauce in a high-sided mixing bowl.
- Use a spatula or fork to mix the ingredients together. Do not use your hands as it will melt the fats in the meat.
- Form four quarter-pound patties from the mixture. If too sticky, wet your hands with water to prevent sticking.
Cooking the Hamburger Steaks
- Heat a high-sided sauté pan over medium-high heat with 1-2 tbsp olive oil until hot.
- Sauté each hamburger steak for 1-2 minutes on each side to sear them. Remove from pan and set aside.
Making the Gravy
- Melt 2 tbsp butter in the same sauté pan used for cooking hamburger steaks over medium heat.
- Add chopped onions and sliced mushrooms to the pan and sauté for about 10 minutes while scraping up any fond left by the hamburger steaks.
- Add minced garlic during last few minutes of sautéing vegetables.
Finishing Up
- Add 2 tbsp flour to the pan and stir until combined.
- Pour in 2 cups of beef broth and stir until thickened.
- Return hamburger steaks to the pan and simmer for 10-15 minutes until cooked through.
Sauteed Garlic and Red Wine Salisbury Steak Recipe
In this section, the speaker provides a recipe for sauteed garlic and red wine Salisbury steak.
Ingredients
- The speaker uses Merlot as the red wine of choice.
- 1/3 cup or 83 ML of red wine is used.
- 3 tablespoons or approximately 24 grams of butter are used.
- 3 tablespoons or approximately 24 grams of flour are used.
- 3 cups or 750 ML of beef broth are used.
- Other ingredients include onion, mushroom, garlic, Worcestershire sauce, low sodium soy sauce, and ketchup.
Cooking Instructions
- Saute garlic in a pan for about two minutes before adding red wine. Reduce the mixture over medium to medium-high heat for approximately ten minutes until the red wine is reduced down.
- Move everything to the sides and make a well in the center of that saute pan. Add butter into it and melt it down over medium heat.
- When the butter is melted, add flour and mix well with a whisk. Slowly mix in onion, mushroom, and garlic mixture. Cook this mixture for about two to three minutes while stirring occasionally to ensure even cooking.
- Once Roux is cooked down just a little bit for removing that flour taste from gravy then add beef broth into it. Crank up temperature to medium to medium-high heat until it comes to simmering point.
- Add Worcestershire sauce, low sodium soy sauce & ketchup into it & stir well with whisker. Keep stirring occasionally until hamburger steaks are done & gravy becomes thickened.
- Once the gravy comes to a simmer, reduce it down for 10 to 15 minutes until those hamburgers are done and the gravy is nice and thick.
- After Salisbury steaks are done and that sauce is nice and thick, give it a little bit of a taste and adjust the seasoning if necessary. Add a dash of salt and a touch of pepper, give it a little bit of a stir.
Tips
- Do not put a lid on the saute pan while reducing the gravy and cooking those hamburger steaks to get nice thick gravy.
Thank you for the detailed instructions. I will keep them in mind while creating the notes.