Want a meal that is a step up from just a regular hamburger? Try making salisbury steak. The key to the flavor in this recipe is the ingredients mixed in with the ground beef and the wonderfully decadent sauce. This recipe doesn’t take much longer to make than just a plain old hamburger and it adds a little flair to serving ground beef. So jazz it up next time. I’m sure your family will love it.
I first saw the Pioneer Woman make Salisbury Steak on her television program and she has a recipe for it in one of her books. I looked at her recipe and changed a few things up and both my husband and I said this was the most flavorful ground beef we’ve had in a long time.
So let’s talk making Salisbury Steak.
Lesson Learned 1: I found two secret weapon flavor enhancers – in her recipe, the Pioneer woman uses beef bouillon cubes in her ground meat and Kitchen Bouquet in her sauce to add depth of flavor. I found this stuff called “Better Than Bouillon” which is a roasted beef sauce made with seasoned roasted beef. It has a gel-like consistency. I used it instead of bouillon and I really believe it boosted the flavor – tons! I now use it even when I make hamburgers to kick the flavor up a notch. I think it’s great stuff. You should try it.
I used Country Bob’s original all purpose sauce to enhance the flavor of the sauce and the sauce was divine. I guess what I’m trying to say here is try different substitutions in recipes you make. You might find that you like the recipe with the substitutions even better than the original.
Lesson Learned 2: Try using seasoned panko bread crumbs instead of just regular seasoned bread crumbs: I think the panko gives the meat a nice texture as well as flavor and I found I could use a slightly lesser amount than regular bread crumbs.
You want to be careful not to overload your ground beef with bread crumbs. You’ll dry it out. After making hamburgers and meatloaf for years and now salisbury steak, I know how the beef should feel so that it will not be overly dry. It should feel moist but not overly sticky. This is something you’ll get a feel for over time. Don’t worry about it. I always add about half the amount of bread crumbs the recipe calls for to begin with and add more from there. You can always add more and you don’t want to wind up with too much bread crumbs in the mix.
Lesson Learned 3: Make sure you sufficiently elongate the patties: Just like a hamburger, these patties will shrink and rise in the center if you don’t elongate them sufficiently and then put an indentation in the center to prevent them puffing up. You can see by my pictures that I didn’t quite nail that process. It doesn’t matter from a flavor perspective, just from a visual perspective. And visually you want to create a different look than that of just a plain old hamburger.
Lesson Learned 4: Used a cast iron skillet for this recipe if you have one: Cast iron provides you with the most even heat which I think is important when you’re cooking everything on the stove but especially ground beef patties. Invest in a basic no frills cast iron skillet. Depending on the size you choose, it could cost you between $15-$25 and will probably be one of the best cooking investments you’ll ever make that you will hand down to your grandchildren.
This recipe is a nice way to dress up ground beef. Try it and let me know what you think.
Salisbury Steak Smothered In A Mushroom Onion Sauce
1 pound ground beef
1/2 cup panko bread crumbs (I used parmesan herb)
2 Tbs. heavy cream
2 tsp dijon mustard
1 Tbs. Better Than Bouillon Roasted Beef Base
1 Tbs. Worcestershire sauce
1 Tbs ketchup
Salt and pepper
1 Tbs. butter
1 Tbs. garlic infused olive oil (you can substitute plain olive oil)
1 medium onion, sliced
2 cloves of garlic, minced
6 – 8 baby bella mushrooms, sliced
2 1/4 cups beef broth (save 1/4 cup to mix with the corn starch)
1 Tbs. Worcestershire sauce
1 Tbs. ketchup
1 Tbs. Country Bob’s all purpose sauce (or you can substitute a different steak sauce)
2 Tbs. corn starch
Salt and Pepper
Make the patties by combining all of the ingredients for the patties except the butter and olive oil. Make sure to sufficiently flatten the patties into an oblong shape and make an indentation in the center so they keep their shape. Add the butter and olive oil to a cast iron skillet. Cook the patties on both sides. about 3 minutes per side.
Remove the patties to a plate and cover them with foil to keep them warm. In the same skillet (you can add a little more butter or oil if you feel you need it) sauté the onions and mushrooms until the onions start to brown slightly. Add the garlic and sauté another minute until the garlic becomes fragrant. Whisk together the two cups beef broth, worcestershire sauce, ketchup and all purpose sauce and add it to the onions and garlic. Cook for a couple of minutes.
Whisk together the remaining beef broth and corn starch until there are no lumps. Add to the sauce. Cook on higher heat until the sauce bubbles and starts to thicken.
Put the patties back in the pan and cover them with the sauce. Let them simmer for a couple of minutes. Serve immediately.