Easy Eggless Salisbury Steak
Looking for dinner ideas? Look no further! My Eggless Salisbury Steak is a family-friendly, easy, 30-minute meal that goes easy on the budget, too.
Servings 6 servings
Calories 348kcal
Equipment
Ingredients
For the Salisbury Steak:
- 1/2 cup onion, grated
- 3 garlic cloves, minced
- 1/2 cup (60 g) panko breadcrumbs (see notes)
- 1/4 cup (60 g) plain regular yogurt
- 2 tablespoons ketchup
- 1 beef bouillon cube, crumbled (or 1 teaspoon powdered beef base)
- 1/2 tablespoon Worcestershire sauce
- 3 teaspoons Dijon mustard see notes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lb (500 g) ground beef (90% lean)
- 1 tablespoon olive oil
- 1 tablespoon (14 g) butter
- Chopped fresh parsley for garnishing optional
For the Mushroom Gravy:
- 2 tablespoons (30 ml) olive oil
- 3 garlic cloves minced
- 1/2 cup onion finely chopped
- 8 oz (226 g) fresh mushrooms, sliced
- 2 1/2 cups (600 ml) beef broth or stock
- 2 teaspoons Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- Salt and pepper to taste
Instructions
MAKE THE MEAT MIXTURE
- Place onions, garlic, breadcrumbs, yogurt, ketchup, beef bouillon, Worcestershire, mustard, Italian seasoning, salt, and pepper in a large mixing bowl, mix until well combined. Add ground beef; mix until well combined.
- Shape into 6 oval patties, around 3/4" inch thick (2 cm). Note: This is optional, but I like to sprinkle 1 tablespoon of all-purpose flour over the patties; this helps them form a nice crust and thickens the sauce.
COOK THE PATTIES
- Add the oil and butter to a large skillet and heat until melted over medium-high heat. Add the meat patties and fry on both sides until no longer pink in the middle, about 4 - 5 minutes per side. Transfer the patties to a plate. Pour off any excess grease if necessary.
MAKE THE GRAVY
- Reduce the heat to medium. In the same skillet, add 2 tablespoons of olive oil. Add chopped onion and garlic and cook for 2 minutes, or until the onions are fragrant and translucent.
- Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.
- Add the beef broth, mustard, soy sauce, and Worcestershire sauce and stir to combine.
- Then, in a small bowl, whisk the cornstarch with a little beef broth or water and add to the skillet; whisk until the sauce thickens, for about 2 minutes.
FINISH IT UP
- Add the meat patties back to the skillet and spoon gravy over the top. Cook for another minute until the meat patties warm through.
- Garnish with parsley and serve over mashed potatoes.
Notes
ONION: You can use white or yellow; either works just fine.
PANKO: If panko isn’t available, you can use 1/3 cup of ordinary breadcrumbs. I also like to use one slice of white bread processed in a food processor until fine crumbs.
DIJON MUSTARD: If you don’t have Dijon mustard or don’t want to buy it just for one recipe, you can substitute Dijon mustard for two teaspoons of dry mustard powder.
GROUND BEEF SUBSTITUTION: The original recipe is made with ground beef, but this recipe is versatile. You can substitute ground meats that you have on hand, such as ground chicken or turkey.
STORE: If you have any leftovers, they can be kept in the refrigerator for up to 3-4 days.
REHEAT leftovers in the microwave at 30-second intervals until hot. You can also reheat it on the stovetop in a skillet over medium heat if you prefer. I suggest adding a splash of beef broth in the skillet so that the sauce doesn’t reduce too much as the steaks reheat.
FREEZE: First, allow the steaks to cool completely, then freeze steaks in the gravy in freezer-safe containers for up to two months. Don’t forget to label the container with the date and contents! To reheat from frozen, thaw overnight in the refrigerator, then heat in a pan or the oven until warmed all the way through. I suggest adding a splash of beef broth in the skillet so that the sauce doesn’t reduce too much as the steaks reheat.
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Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Calories: 348kcal | Carbohydrates: 13g | Protein: 18g | Fat: 25g | Saturated Fat: 8g | Sodium: 1140mg | Fiber: 1g | Sugar: 4g