Here at Provenir we often comment on the versatility of minced beef recipes to create a variety of delicious and satisfying yet wonderfully simple meals. The unbeatable flavour of minced beef also pairs perfectly with a rich and luxuriant gravy, making this Salisbury steak recipe a sure winner for a delicious yet convenient mid-week dinner. Paired with a delicious mushroom sauce, this recipe is perfect for making hamburger night a little fancy (but just as satisfying). You may wish to serve the dish with some creamy mashed potato and steamed green beans, or just enjoy on its own.
What is Salisbury steak?
Salisbury steak is made from minced beef, onion and seasoning, served with a flavoursome mushroom gravy. Preparation of the minced meat patty or hamburger component is similar to an Australian rissole recipe, however the gravy is more distinctive. Beef broth is one of the key mushroom gravy ingredients, along with Worcestershire sauce and a parsley garnish to serve.
How do you make Salisbury steak?
This recipe involves the preparation of a simple beef patty recipe before cooking the meat patties in a pan to golden brown. The patties are then set aside (covered in foil to keep warm) before using the same pan to prepare a mushroom gravy for serving with the meat. Simple ingredients and total of only 30 minutes preparation time make this Salisbury steak recipe easy yet incredibility satisfying.
Where did Salisbury steak originate?
Salisbury steak is variation of the Hamburg steak, which was a popular dish in Germany throughout the 18th century. This dish migrated to the United States with European families where it also became very popular throughout the late 1800s. This iteration was named after the doctor who advocated for its nutritional benefits – James Henry Salisbury. Salisbury recommended the recipe be served as staple meal for American families.
Variations of this dish can now be found across the world, with the Japanese Hamburg steak now one famous iteration. The original recipe for Hamburg steak (or Hamburger steak) if of course a very familiar name, connected to perhaps the most famous minced beef dish of all – the hamburger.
What is the difference between hamburger steak and Salisbury steak?
The key different between these two iterations of a similar recipe is the meat patty ingredients – while a hamburger is typically made up of meat and simple seasoning only, the Salisbury steak includes breadcrumbs and other additional ingredients and seasonings.
What to serve with Salisbury steak
For a complete and balanced meal we love to serve this dish with steamed greens such as broccolini, green beans and Brussels sprouts. For a more hearty alternative you can add buttery mashed potato and even a side dish of Yorkshire pudding (we love this Jamie Oliver Yorkshire pudding recipe).
Salisbury steak with mushroom gravy
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- 500 g Premium beef mince
- 1/3 cup Breadcrumbs
- 2 tablespoons Onion (Minced)
- 1 tablespoon Italian Seasoning (or equal parts dried basil, dried oregano and dried thyme)
- 1 tablespoon Ketchup
- 2 tablespoons Worcestershire sauce
- 1 large Egg (beaten)
- 2 teaspoon Olive oil
- Salt and pepper (to taste)
- In a large bowl, mix together the beef, breadcrumbs, onion, Italian seasoning, ketchup, Worcestershire sauce, egg and salt and pepper.
- Form the meat mixture into 4 equal sized oval shaped patties.
- Heat the olive oil in a large pan over medium high heat.
- Place the patties in the pan in a single layer. Cook for 5-6 minutes on each side or until golden brown and cooked through.
- Remove the meat from the pan. Place on a plate and cover with foil.
- Melt the butter in the pan. Add the onion and mushrooms and season with salt and pepper.
- Cook for 3-5 minutes or until vegetables have softened. Whisk in the beef broth, ketchup and Worcestershire sauce and bring to a simmer.
- In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
- Add the cornstarch mixture to the pan and whisk until smooth. Cook for 1-2 minutes or until sauce has just thickened.
- Add the meat back to the pan and spoon the gravy over the top. Sprinkle with parsley and serve.