Ingredients:

  • 5 lbs Ground Beef (80/20 blend)
  • 1/2 cup Panko Breadcrumbs
  • 1 large Egg, lightly beaten
  • 1/4 cup Milk (whole or semi-skimmed)
  • 1 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Dried Thyme
  • 1 Tbsp Worcestershire Sauce (for patties)
  • 1 tsp Salt (for patties)
  • 1/2 tsp freshly ground Black Pepper (for patties)
  • 2 Tbsp Vegetable Oil or Canola Oil (for searing)
  • 3 Tbsp Unsalted Butter
  • 8 oz Cremini Mushrooms, sliced
  • 1/2 medium Yellow Onion, finely diced
  • 3 Tbsp All-Purpose Flour
  • 3 cups Beef Broth (low sodium)
  • 1/4 cup Dry Red Wine (optional)
  • 1 tsp Soy Sauce or Browning Liquid
  • 1 tsp Worcestershire Sauce (for gravy)
  • Salt and Pepper (to taste, for gravy)

Instructions:

  1. Combine Patty Ingredients: In a large mixing bowl, gently combine the ground beef, Panko, egg, milk, onion powder, garlic powder, thyme, 1 Tbsp Worcestershire, salt, and pepper. Do not overmix; this keeps the patties tender.
  2. Form Patties: Divide the mixture into four equal portions. Gently shape each into an oval patty, roughly 3/4-inch (2 cm) thick. Indent the centre slightly with your thumb to prevent bulging.
  3. Chill (Recommended): Place the patties on a plate, cover, and refrigerate for 15 minutes. This helps them hold their shape during searing.
  4. Heat Skillet: Heat the 2 Tbsp oil in a heavy-bottomed skillet over medium-high heat until shimmering.
  5. Sear: Carefully place the chilled patties in the hot skillet. Sear for 4–5 minutes per side until deeply golden brown and a beautiful crust has formed (work in batches if necessary).
  6. Set Aside: Remove the patties from the skillet and set them aside on a plate. Do not clean the pan—the beef drippings (fond) are the flavor foundation for the gravy.
  7. Sauté Aromatics: Reduce the heat to medium. Add 3 Tbsp butter to the skillet. Once melted, add the sliced mushrooms and diced onion. Sauté for 5–7 minutes until the mushrooms are softened and deeply browned.
  8. Make the Roux: Sprinkle the 3 Tbsp flour over the mushrooms and fat. Stir continuously for 1–2 minutes to cook out the raw flour taste. This is your roux.
  9. Deglaze and Whisk: Pour in the red wine (if using) and quickly scrape up any brown bits stuck to the bottom of the pan—this is the glorious 'fond.' Allow the wine to reduce by half (about 1 minute).
  10. Add Liquids: Gradually whisk in the beef broth, ensuring no lumps form. Add the 1 tsp of soy sauce and 1 tsp of Worcestershire sauce.
  11. Simmer: Bring the gravy to a simmer. Reduce the heat to low and allow it to thicken, stirring occasionally, for about 5 minutes. Taste and adjust seasoning (salt and pepper).
  12. Finish Cooking: Return the seared Salisbury Steaks (and any juices they have released) back into the simmering gravy.
  13. Braise Gently: Cover the skillet loosely and let the steaks cook through in the gravy for 5–8 minutes, or until they reach an internal temperature of 160–165°F (71–74°C).
  14. Serve Hot: Serve immediately, ensuring each steak is generously smothered in the rich mushroom gravy.