Salisbury Steak is a nostalgic favorite. When I was a kid, my mom would make trays of the frozen family packs on the nights she didn’t have time to cook. She served it with egg noodles, and I just loved it. These days I have a more sophisticated palate, so frozen meals aren’t my thing, but homemade is an easy and delicious upgrade that gives this childhood front-runner a position back on my table. I still love it served with egg noodles, but my family prefers it alongside mashed potatoes and roasted broccoli. Either way, it’s a fantastic, easy meal everyone enjoys. This tasty version of that classic comfort food takes less than thirty minutes to prepare! Easy to do just one pan, this hearty dinner recipe will please the entire family, and it’s much better than anything you can get from the shop!
Step By Step Instructions
Combine the breadcrumbs in a small bowl, add the milk and stir together while adding more milk, one tablespoon to moisten them thoroughly. Let rest while you prep the rest of the ingredients (or leave for at least 5 minutes). Add the ground beef, bread crumb mixture, salt, pepper, chopped onion, and egg in a large mixing bowl. Mix until evenly combined. This can be done by hand or if you have a heavy-duty stand mixer, mix it on a low setting until combined. Shape the beef mixture into 4 oval-shaped patties, about an inch thick. The patties need to be a similar size so they cook evenly and at the same time. Coat your pan with two tablespoons of canola or vegetable oil (as they have a higher smoke point). You only want a thin layer of oil, so swirl it around to coat the pan’s bottom evenly. Heat the oil over medium heat in a large skillet. Preheat your pan well -This is important as a higher temperature is necessary to achieve a deep-colored sear on the surface of the patties. Pan-fry the patties until crisp and browned (about 5 minutes on each side). Remove from the pan and set aside. Using the same pan, add more oil if needed. Add the onion and saute until translucent. Add the sliced mushrooms, saute until cooked through and any liquid has evaporated, and mushrooms are browned (about 7 to 9 minutes). Season with salt and pepper and mix to combine. Stir in flour so it coats the onions and mushrooms and cooks it for another minute. Add the beef stock gradually, continuously stirring and scrape the bottom of the pan to get all the brown bits that may have stuck to the pan (this adds a wealth of flavor). Add the vinegar, raise the heat, bring to a boil, mix in the herbs, and return the beef patties to the pan. Finishing the patties in the mushroom gravy adds flavor and moisture to the beef. Reduce the heat to low, cover, and simmer for another 5-10 minutes or until the patties are no longer pink in the center. Taste the sauce for seasoning, and season with salt as needed before serving. Serve and enjoy. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
