Q1: What is the difference between Salisbury steak and a hamburger steak?

While they are similar, there's a key difference. A hamburger steak is typically just a plain ground beef patty, seasoned with salt and pepper. A Salisbury steak is more like a mini meatloaf; the ground meat is mixed with other ingredients like binders (crackers or breadcrumbs), egg, onions, and seasonings to make it more tender and flavorful. It is almost always served with a gravy.

Q2: How do I keep my Salisbury steak patties from falling apart?

The egg and the finely crushed cracker crumbs in this recipe act as a binder to help hold the patties together. The two most important tips are: don't overmix the meat, and handle the patties gently when you are forming them and flipping them in the pan. Searing them for a few minutes per side also helps to create a crust that holds them together.

Q3: Can I make this recipe gluten-free?

Yes. To make this recipe gluten-free, you can substitute the saltine crackers with a gluten-free alternative, like gluten-free crackers, breadcrumbs, or even crushed pork rinds. For the gravy, substitute the all-purpose flour with a gluten-free all-purpose blend or cornstarch (you'll need to make a cornstarch slurry with cold water first). Also, be sure your Worcestershire sauce is a gluten-free brand.

Q4: My gravy is lumpy. What did I do wrong?

Lumpy gravy is usually caused by adding the liquid too quickly to the flour, or by not whisking enough. To ensure a smooth gravy, make sure you cook the flour in the fat for a full minute to form a roux. Then, when you add the hot liquid (broth or water), pour it in slowly while whisking or stirring constantly. This will allow the flour to dissolve smoothly into the liquid.

Q5: Why does the recipe suggest using hot water or broth for the gravy?

Adding a hot liquid to a hot roux (the cooked flour and butter mixture) helps to prevent lumps. A cold liquid hitting a hot roux can cause the flour to seize up and clump together. Using a hot liquid helps everything blend together more smoothly and easily.

The Best Easy Salisbury Steak Recipe

Name: The Best Easy Salisbury Steak with Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 large egg, lightly beaten; 1/4 onion, finely chopped (about 1/3 cup); 7 saltine crackers, finely crushed (about 1/4 cup); 1 teaspoon minced fresh sage; Kosher salt and freshly ground pepper; 3 tablespoons unsalted butter; 8 ounces sliced mixed mushrooms; 2 teaspoons Worcestershire sauce; 3 tablespoons all-purpose flour; 2 1/2 cups hot water; 1 to 2 tablespoons chopped fresh parsley; Buttered egg noodles, for serving (optional)

The Best Easy Salisbury Steak with Mushrooms

A classic American comfort food recipe for Salisbury Steak with a rich mushroom gravy, all made in a single skillet. The dish features oval-shaped ground beef patties, seasoned with onion and fresh sage, which are pan-fried until brown. A savory gravy is then made in the same pan with sautéed mushrooms, Worcestershire sauce, and a simple flour roux. The patties are returned to the skillet to simmer in the gravy until cooked through and are typically served over buttered egg noodles.

Author: Grace
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Pan-Frying, Simmering
Cuisine: American

Ingredients

Scale

1 pound ground beef
1 large egg, lightly beaten
1/4 onion, finely chopped (about 1/3 cup)
7 saltine crackers, finely crushed (about 1/4 cup)
1 teaspoon minced fresh sage
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
8 ounces sliced mixed mushrooms
2 teaspoons Worcestershire sauce
3 tablespoons all-purpose flour
2 1/2 cups hot water
1 to 2 tablespoons chopped fresh parsley
Buttered egg noodles, for serving (optional)

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Instructions

In a large bowl, gently mix the ground beef, egg, chopped onion, cracker crumbs, sage, 1/2 teaspoon of salt, and a few grinds of pepper using your hands. Do not overmix.
Divide the mixture into 4 equal portions and shape them into oval patties, about 1/2-inch thick.
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Brown the patties for about 4 minutes per side. Transfer the browned patties to a plate.
Add another tablespoon of butter to the same skillet. Add the sliced mushrooms and cook, stirring occasionally, for about 2 minutes until they are slightly browned.
Stir in the Worcestershire sauce and season with salt and pepper to taste. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Sprinkle the flour over the mushrooms, stir, and cook for a minute to create a roux.
Stir in the hot water and let the sauce simmer for about 2 minutes until it begins to thicken.
Add the remaining 1 tablespoon of butter, swirling the pan to combine it into the sauce.
Return the patties and any accumulated juices from the plate back into the skillet with the gravy.
Simmer for about 2 more minutes, until the sauce thickens further and the patties are cooked through.
Sprinkle with fresh parsley and season with more salt and pepper if needed. Serve with buttered egg noodles, if desired.

Notes

Gently mixing the ground beef is a key step to ensure the patties are tender, not tough.
The entire dish is made in one skillet, which builds layers of flavor and makes for easy cleanup.
Scraping the browned bits (fond) from the bottom of the pan when adding the Worcestershire sauce adds significant depth to the gravy.

Nutrition

Serving Size: 1 patty with gravy (no noodles)
Calories: 450-550
Sugar: 3-5 g
Sodium: 800-1100 mg
Fat: 30-40 g
Saturated Fat: 15-20 g
Trans Fat: 0 g
Carbohydrates: 10-15 g
Fiber: 1-2 g
Protein: 25-30 g
Cholesterol: 140-170 mg

Find it online: https://www.eatswithsoul.com/salisbury-steak/