Homemade Salisbury Steak – Easy, Budget-Friendly, and Delicious Recipe
Looking for a hearty, family-friendly dinner that won’t break the bank? Salisbury steak is the perfect solution. This classic comfort food is simple to make, and the recipe uses ingredients that you probably already have in your kitchen. In this post, we’ll guide you through the process of making a flavorful Salisbury steak from scratch.
Watch the full recipe video here:
Ingredients for Salisbury Steak (4 to 6 servings)
For the meat mixture:
- 1 kg ground beef
- 1 onion, finely chopped
- 10 g salt
- 3 g ground black pepper
- 3 garlic cloves, finely chopped or crushed
- About 100 ml milk
- 2 eggs
- 100 g breadcrumbs
For the sauce:
- 2 onions, diced
- 300 g mushrooms, cleaned and sliced
- 250 ml red wine
- 2 tablespoons mustard
- 2 tablespoons Worcestershire sauce
- 400 ml beef glace (homemade or store-bought, defrosted if frozen)
- Salt and pepper, to taste
For the sides (optional):
- Rainbow carrots, confit in duck fat
- Roasted cherry tomatoes
How to Prepare Salisbury Steak
Step 1: Make the Panade
The panade is a mixture that helps bind the meat and adds moisture. In a blender, add the milk, eggs, garlic, and chopped onions. Blend until smooth. Pour the mixture into a large bowl, then add the breadcrumbs. Stir until the mixture thickens slightly. Let it sit for about 5 minutes to allow the breadcrumbs to absorb the liquid.
Step 2: Combine with Meat
In a large bowl, add your ground beef. Pour the panade into the meat and mix gently with your hands. Be careful not to overwork the meat, as this will make it tough. Once well combined, form the mixture into oval or round steak shapes.
Step 3: Cook the Steaks
Heat a pan over high heat with a spoonful of duck fat or vegetable oil. Sear the steaks for about 4 minutes on each side until they have a nice caramelization. Set the cooked steaks aside, covering them lightly to keep warm.
How to Make the Sauce
Step 1: Sauté the Vegetables
In the same pan, add the diced onions and cook until they start to caramelize. Add the sliced mushrooms and cook until they release their moisture and become tender.
Step 2: Add the Liquids
Deglaze the pan with the red wine and allow it to reduce until the alcohol evaporates. Add the beef glace to enrich the flavor. Let the sauce simmer until it thickens to a nice, coating consistency.
Step 3: Finish the Sauce
Stir in the mustard and Worcestershire sauce. Adjust seasoning with salt and pepper, and let it simmer for a few more minutes. Return the steaks to the sauce, and cook on low heat for 7 minutes, allowing the steaks to absorb the sauce flavors.
Recipe Recap
Salisbury Steak:
- Mix milk, eggs, garlic, and onion in a blender. Add breadcrumbs and let rest for 5 minutes.
- Combine with ground beef and form into steaks.
- Sear the steaks in a hot pan until golden brown. Set aside.
Sauce:
- Sauté diced onions and mushrooms until tender.
- Deglaze with red wine, then add beef glace and reduce.
- Stir in mustard and Worcestershire sauce, season with salt and pepper. Add steaks back to the sauce and simmer for 7 minutes.
Ingredient Substitutions
- Beef Glace: If you don’t have glace, you can replace it with a reduced beef broth or a concentrated bouillon cube.
- Red Wine: For a non-alcoholic option, use beef or vegetable broth instead of wine.
- Breadcrumbs: You can substitute with crumbled stale bread that has been soaked in milk.
- Duck Fat: Use butter or olive oil if you prefer.
Tips for a Perfect Salisbury Steak
- Chill the Panade: Allow the panade to cool slightly before mixing with the meat. This ensures the texture is just right.
- Don’t Overwork the Meat: When mixing the panade with the beef, avoid compacting the mixture too much. This keeps the steaks tender.
- Prepare the Sauce in a Large Pan: Using a larger pan allows the liquid to reduce more quickly, saving you time.
- Choose Quality Meat: The flavor of the meat is key. Opt for quality beef, like Angus or organic, for the best taste.
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Frequently Asked Questions (FAQ)
Can I make this recipe ahead of time?
Yes! You can prepare the steaks and sauce in advance. Just reheat gently in a pan or oven at low temperature before serving.
How should I store leftovers?
Store the steaks and sauce in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them separately.
Can I use a different type of meat?
Absolutely! Try pork, turkey, or a mixture of meats to change up the flavor profile.
What is beef glace?
Beef glace is a concentrated, almost gel-like reduction of beef broth that adds deep flavor to sauces. It’s an excellent way to intensify the savory richness of your dish.
Serve this Salisbury steak with your choice of vegetables, such as confit rainbow carrots or roasted cherry tomatoes, and enjoy a comforting, flavorful meal. Bon appétit!
Homemade Salisbury Steak: Delicious, Budget-Friendly, and Easy to Prepare
Ingredients
For the meat mixture:
- 1 kg ground beef
- 1 onion finely chopped
- 10 g salt
- 3 g ground black pepper
- 3 garlic cloves finely chopped or crushed
- About 100 ml milk
- 2 eggs
- 100 g breadcrumbs
For the sauce:
- 2 onions diced
- 300 g mushrooms cleaned and sliced
- 250 ml red wine
- 2 tablespoons mustard
- 2 tablespoons Worcestershire sauce
- 400 ml beef glace homemade or store-bought, defrosted if frozen
- Salt and pepper to taste
Instructions
- Make the panade: In a blender, combine the milk, eggs, garlic, and chopped onion. Blend until smooth. Pour the mixture into a large bowl, and then add the breadcrumbs. Stir to combine and let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
- Prepare the meat: Add the ground beef to the panade mixture and mix gently with your hands. Be careful not to overwork the mixture, as this can result in tough steaks. Once combined, form the mixture into oval or round steak shapes.
- Cook the steaks: Heat a large pan over high heat and add a spoonful of duck fat or vegetable oil. Once hot, sear the steaks for about 4 minutes on each side until they have a golden brown crust. Once done, remove the steaks from the pan and set them aside, covering them lightly to keep warm.
- Make the sauce: In the same pan, add the diced onions and sauté until they begin to caramelize, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and soften, about 5-7 minutes.
- Deglaze the pan: Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce for 2-3 minutes, letting the alcohol evaporate. Then, add the beef glace to the pan, stirring to combine. Let the sauce simmer and reduce until it reaches a thick, coating consistency, about 5 minutes.
- Finish the sauce: Stir in the mustard and Worcestershire sauce, adjusting the seasoning with salt and pepper to taste. Let the sauce simmer for another 2-3 minutes to blend the flavors.
- Simmer the steaks: Return the steaks to the pan and coat them in the sauce. Reduce the heat to low and let them simmer for 7-10 minutes, allowing the steaks to absorb the sauce’s flavors.
Video
Notes
Frequently Asked Questions (FAQ)
Can I make this recipe ahead of time?Yes! You can prepare the steaks and sauce in advance. Just reheat gently in a pan or oven at low temperature before serving. How should I store leftovers?
Store the steaks and sauce in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them separately. Can I use a different type of meat?
Absolutely! Try pork, turkey, or a mixture of meats to change up the flavor profile. What is beef glace?
Beef glace is a concentrated, almost gel-like reduction of beef broth that adds deep flavor to sauces. It’s an excellent way to intensify the savory richness of your dish. Serve this Salisbury steak with your choice of vegetables, such as confit rainbow carrots or roasted cherry tomatoes, and enjoy a comforting, flavorful meal. Bon appétit!
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