| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds lean ground beef
- 1/2 cup seasoned breadcrumbs
- 2 teaspoons dry mustard
- 4 dashes Worcestershire sauce
- 2 tablespoons ketchup
- One 1-ounce packet French onion soup mix
- Kosher salt and freshly ground black pepper
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1/4 cup sherry
- 1 1/2 cups low-sodium beef broth
- Fresh parsley leaves, for garnish
Instructions
- Place the ground beef, breadcrumbs, dry mustard, Worcestershire sauce, 1 tablespoon of the ketchup, 1 tablespoon of the soup mix and some salt and pepper in a bowl and knead until well combined. Form into 4 oval patties, and using the side of your hand, make lines across the patties to give them a “steak” appearance.
- Place a skillet over medium-high heat and add the butter and oil. When the butter has melted and the oil is hot, fry the patties on both sides until no longer pink in the middle, about 5 minutes per side. Remove from the skillet and pour off all but 2 tablespoons of the grease.
- Sprinkle over the flour and let cook for a minute. Remove the skillet from the heat and deglaze with the sherry, scraping the skillet to release all the flavor. Return to the heat and add the beef broth, remaining 1 tablespoon ketchup and remaining soup mix. Bring to a boil and let thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed.
- Remove the skillet from the heat and return the patties to the gravy, spooning a little gravy over each. Garnish with the parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 607 |
| Total Fat | 42 g |
| Saturated Fat | 15 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 34 g |
| Cholesterol | 128 mg |
| Sodium | 1066 mg |
Reviews
I made a few changes to the process and the quantities of some of the ingredients. I prefer to get my cooking and cleanup done early in the day to avoid dealing with prep and dishes at dinnertime, especially if we have guests. So, I made the patties using two pounds of Hamburg for six good sized steaks. Used a few extra breadcrumbs and some extra ketchup, did not increase the W. sauce or soup mix. No salt, just pepper. Browned them in a 12″ cast iron skillet and placed them in a 3 quart oval baking dish. Doubled the liquid gravy ingredients, added the rest of the soup mix, and tripled the flour. Poured the hot gravy over the steaks and rolled them to cover. When cooled, covered and put them in the refrigerator until dinnertime. Put them in a 350 degree oven and baked about 35 minutes, until hot and bubbling. Served them with garlic and sour cream mashed potatoes, prepped earlier and heated in the oven with the steaks (no salt added, just pepper, butter, and chives). Delicious, and easy cleanup. Will make these again. Cleanup hint: cover the remaining burners on your cooktop with a dish towel while you’re browning your meat. Lot easier to throw that in the washer than clean a greasy stove top.
This recipe actually turned out! I’m not the best cook but this was easy to follow and I had most of the ingredients in the cabinet. The only hiccup was using cooking wine and trying to make the gravy since it was my first attempt at both.
Wonderful recipe! Used what I had around. I used Italian breadcrumbs, homemade onion soup mix (used an online recipe changed how I like it). I agree with others that tomato paste would be great but the ketchup worked. I accidentally put 2T in the meat (and still the 1T in gravy) and was still great. All I had was Marsala cooking wine and it worked well but tomato paste would help cut the tinge of sweetness. No one else noticed it though so it was fine. I’m going to double the gravy next time. I used low sodium beef powder made into broth. Served with buttered noodles but I will do mashed potatoes next time.
The recipe as printed does not match the ingredients as she used them in the video. Watching the video, Ree only sprinkled about 1 tablespoon of the Lipton onion soup mix – she did not use the entire packet. This reduction should cut down on the saltiness of the Salisbury steak
The flavor was there; absolutely. One thing I would change is that if you do not have low sodium broth, skip the salt and salted butter. Even if youre using cubes, skip the salt. Also, tomato paste is much better. It adds depth, color, and flavor without adding sweetness.
On a side note, I prefer to cook on the stove top and continue into the oven. It creates those wonderfully soft patties from my childhood. I double the gravy recipe and cover the patties with gravy and cook at 350 for about 30 minutes. Depending on the meat, you might need more or less bread crumbs. I prefer more so that the patties stay together during baking in the gravy.
Overall, quite a good recipe. Depending on ingredients on hand, dictates the alterations.
On a side note, I prefer to cook on the stove top and continue into the oven. It creates those wonderfully soft patties from my childhood. I double the gravy recipe and cover the patties with gravy and cook at 350 for about 30 minutes. Depending on the meat, you might need more or less bread crumbs. I prefer more so that the patties stay together during baking in the gravy.
Overall, quite a good recipe. Depending on ingredients on hand, dictates the alterations.
Quick and easy to make. A little on the salty side(I did not add salt) and “steaks” kept wanting to fall apart.
Awesome
This was awesome and very quick to make! I served it with mashed potatoes but I think buttered noodles would work too. It was a big hit with my family.
Yep, this was a great weeknight dinner! I hadn’t had Salisbury steak in years and it tasted so good with minimal effort! I made it with a pound of ground beef (only 2 of us) and I added mushrooms to the gravy. Served over mashed potatoes. So good! We’ll making this again!
OMG … this was so yummy. I meant to do 5 star . This is a keeper