salisbury steak
Ingredients
- 1.5 lbs ground beef (80/20 blend), cold
- 1/2 cup panko breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 3 tbsp finely minced shallots
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp Worcestershire sauce
- 2 tbsp unsalted butter, divided
- 1 tbsp vegetable oil
- 8 oz cremini mushrooms, sliced 1/4-inch thick
- 1 cup beef stock
- 3 tbsp ketchup
- 2 tbsp sour cream
- 1 tbsp fresh thyme leaves
Instructions
- Soak panko in milk for 2 minutes until hydrated. Add egg and whisk together. Combine cold ground beef, panko mixture, shallots, garlic, salt, pepper, and Worcestershire in a bowl. Mix with your hands for 30 seconds until just combined—do not overmix. Divide into 4 equal portions and form into 3/4-inch-thick oval patties approximately 4 inches long. Set on parchment and refrigerate while preparing mushrooms.
- Heat 1 tbsp butter and oil in a large skillet over medium-high heat until butter foams and oil shimmers, about 2 minutes. Pat patties dry with paper towels. Working in batches if needed, sear patties for 4 minutes per side until deeply browned (internal temperature should reach 145°F). Transfer to a plate.
- In the same skillet, add remaining 1 tbsp butter over medium heat. Add mushroom slices, sprinkle with 1/4 tsp salt, and cook 5-6 minutes, stirring occasionally, until golden and liquid has evaporated. Add minced garlic and cook 30 seconds until fragrant.
- Pour beef stock into the skillet, scraping up browned bits with a wooden spoon. Stir in ketchup and bring to a simmer. Return patties to the skillet, nestling them into the sauce. Reduce heat to medium-low and simmer uncovered for 12-15 minutes until sauce reduces slightly and thickens.
- Remove from heat and stir sour cream into the sauce until fully incorporated and silky. Season with additional salt and pepper to taste. Divide patties among plates, spoon mushroom sauce generously over each, and garnish with fresh thyme leaves. Serve immediately with egg noodles or mashed potatoes.
Inspired by Todd Erickson’s winning salisbury steak. This is a plausible recreation, not the chef’s original recipe.