Salisbury Steak Recipe

Ground beef: The main protein for the patties, providing a rich and hearty base.

Bread crumbs: Helps bind the patties together and adds texture.

Onion: Adds flavor and moisture to the patties.

Egg: Acts as a binder to hold the patties together.

Worcestershire sauce: Adds a savory, umami flavor to the patties.

Olive oil: Used for cooking the patties, adding a subtle flavor and preventing sticking.

Beef broth: Forms the base of the gravy, adding depth and richness.

Cornstarch: Thickens the gravy, giving it a smooth and glossy finish.

Water: Combined with cornstarch to create a slurry for thickening the gravy.

When mixing the ground beef with the bread crumbs, onion, egg, and worcestershire sauce, ensure that you do not overwork the mixture. Overmixing can result in a dense and tough Salisbury steak. Instead, gently combine the ingredients until they are just incorporated. This will help maintain a tender and juicy texture in your patties.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and texture.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binding agent.

• worcestershire sauce - Substitute with soy sauce and a dash of vinegar: This combination mimics the umami and tangy flavors of Worcestershire sauce.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• beef broth - Substitute with vegetable broth: Vegetable broth is a suitable alternative for a lighter, vegetarian option.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder acts as a similar thickening agent and is gluten-free.

• water - Substitute with milk: Milk can add a richer flavor and creaminess to the dish.

• Allow the Salisbury steak to cool completely before storing. This helps prevent condensation, which can make the patties soggy.
• Place the cooled patties in an airtight container. If stacking, use parchment paper between layers to avoid sticking.
• Store in the refrigerator for up to 3-4 days. For longer storage, consider freezing.
• To freeze, wrap each patty individually in plastic wrap or aluminum foil. This ensures they remain separate and easy to thaw individually.
• Place the wrapped patties in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 2-3 months. Beyond this, the quality may start to degrade.
• When ready to reheat, thaw the patties in the refrigerator overnight. This gradual thawing helps maintain texture and flavor.
• Reheat in a skillet over medium heat, adding a splash of beef broth to keep them moist. Alternatively, use a microwave, covering the patties with a damp paper towel to prevent drying out.
• For the gravy, store separately in an airtight container in the refrigerator for up to 3-4 days. Freeze in a freezer-safe container for up to 2-3 months.
• Reheat the gravy in a saucepan over low heat, stirring occasionally until warmed through. Add a bit of beef broth if it has thickened too much during storage.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Salisbury steak in an oven-safe dish and cover it with aluminum foil to retain moisture. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). This method ensures even reheating without drying out the beef patties.

• Stovetop Method: Heat a skillet over medium heat and add a splash of beef broth or water to the pan. Place the Salisbury steak in the skillet and cover with a lid. Heat for about 10-15 minutes, flipping halfway through, until the patties are warmed through and the sauce is bubbling.

• Microwave Method: Place the Salisbury steak on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent splattering. Heat on medium power for 2-3 minutes, then check the temperature. Continue heating in 1-minute intervals until the steak is thoroughly warmed. Be cautious not to overcook, as microwaving can sometimes dry out the meat.

• Sous Vide Method: If you have a sous vide machine, this is a fantastic way to reheat without losing any moisture. Place the Salisbury steak in a vacuum-sealed bag or a ziplock bag with the air removed. Set the sous vide to 140°F (60°C) and immerse the bag in the water bath. Heat for about 30-45 minutes. This method ensures the steak remains juicy and flavorful.

• Slow Cooker Method: Place the Salisbury steak in a slow cooker and add a bit of beef broth or water to keep it moist. Set the slow cooker to low and heat for 1-2 hours, or until the steak is heated through. This method is great if you have a bit more time and want to ensure the patties stay tender.

• Mixing bowl: Use this to combine the ground beef, bread crumbs, onion, egg, Worcestershire sauce, salt, and pepper.

• Skillet: This is essential for cooking the patties and simmering the sauce.

• Spatula: Handy for flipping the patties to ensure they brown evenly on both sides.

• Measuring cups: Necessary for measuring out the bread crumbs and beef broth accurately.

• Measuring spoons: Use these to measure the Worcestershire sauce, cornstarch, and water.

• Knife: Required for chopping the onion finely.

• Cutting board: A safe surface to chop the onion on.

• Whisk: Useful for mixing the cornstarch and water together to make a slurry.

• Tongs: Can be used to handle the patties while cooking.

• Plate: To place the patties on once they are cooked and before adding the broth and slurry.

• Stove: Needed to heat the skillet and cook the patties.

Prepare ingredients in advance: Chop the onion and measure out the bread crumbs and worcestershire sauce beforehand to streamline the process.

Use a food processor: Quickly mix the ground beef, bread crumbs, onion, egg, and worcestershire sauce in a food processor for even consistency.

Pre-make patties: Form the patties and store them in the fridge until ready to cook.

One-pan method: Cook the patties and make the sauce in the same skillet to save on cleanup time.