This recipe is an update of the classic Salisbury steak. With additions like smoked paprika in the beef mix and lightly caramelized onions in the gravy, this version will be a new family favorite to enjoy with a side of mashed potatoes.
| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/2 teaspoon ground mustard
- 1/2 teaspoon smoked paprika
- 1 large egg
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
- 1 pound ground beef (80/20)
- 2 tablespoons breadcrumbs
- 1 tablespoon vegetable oil
- 10 ounces baby bella mushrooms, sliced
- 2 sprigs thyme, leaves picked and stems discarded
- 3 tablespoons unsalted butter
- 1 small onion, thinly sliced
- 1 clove garlic, sliced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium beef broth, hot
- 2 teaspoons Worcestershire sauce
- 2 tablespoons fresh parsley, roughly chopped
Instructions
- For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
- Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
- For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
- Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
- Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
- Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 498 |
| Total Fat | 37 g |
| Saturated Fat | 15 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 27 g |
| Cholesterol | 150 mg |
| Sodium | 854 mg |
Reviews
Easy, delicious, nostalgic, yet elevated. Prepared as outlined with ground American Wagyu, which is closer to 75/25. Lots of rich, creamy gravy. Best version of the classic I’ve ever tasted. Partner went back for seconds—“wonderful!!”, he exclaimed.
As a 76 year young wife of 59 years, I can honestly say I think Brenro12 probably says a Lot about herself. Young and inexperienced! Even tho secret foodie was helpful in some ways, He was rude and definitely a “Food Snob.” have a litlle Heart, you were young and inexperienced once too.
Made it tonight and all three of us loved it. Very essy and quite tasty. I used dried thyme leaves and next time, I will reduce the beef broth to 1 1/2 cups and use a larger onion.
This was quick and easy…and very tasty! Will definitely be making again.
Loved this! Made 2 meals for my husband and me. I followed recipe exactly and it was yummy
Made it. Couldn’t find my beef broth so had to use chicken + onion beef soup mix. Turned out delicious
Mighty greasy if you don’t drain the hamburger.
This recipe is fabulous! The steaks are delicious and the gravy is very flavorful. Hubs keeps asking when we can have it again! I am going ro try with more onion and less mushroom the next time I make it.
Really liked this recipe. The smoked paprika was a terrific idea. Makes lots of gravy, which is a bonus in my opinion.
Loved it! Exact recipe, with a dash of sherry, and a yummy dinner was had by all!