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Salisbury Steak with Herby Mushroom Sauce

Recipe by Evelyn Marcella Rivera

Seasoned ground beef patties seared for a deep crust, then simmered in a creamy mushroom gravy brightened with briny capers and fresh herbs. A modern take on a classic weeknight dinner.

  • Total Time35 minutes
  • Yield5 patties 1x

Ingredients

Units Scale
  • 1 pound ground beef
  • 1/2 cup Panko breadcrumbs (or fine breadcrumbs)
  • 2 garlic cloves (grated or minced)
  • 1 medium shallot (grated or minced)
  • 1 large egg (beaten)
  • 1/4 cup parsley (finely chopped)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried oregano
  • 1 tablespoon dark brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 4 tablespoons olive oil (divided)
  • 8 ounces mixed mushrooms (such as cremini, oyster, or shiitake; stemmed and sliced)
  • 1 medium shallot (finely chopped or grated)
  • 2 garlic cloves (minced)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • 2 cups unsalted beef broth
  • 2 tablespoons capers in brine (rinsed and dried)
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dark brown sugar
  • kosher salt (to taste)
  • fresh parsley (for serving)
  • fresh chives (for serving)

Instructions

  1. In a large bowl, mix all the steak ingredients until just combined. Shape into five 4-inch oval patties.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Once barely smoking, sear the patties until golden brown, 2 to 3 minutes per side (they won’t be fully cooked). Transfer to a plate.
  3. Heat the remaining 3 tablespoons oil in the same skillet. Add the mushrooms, tossing in the oil and rendered beef fat, and cook undisturbed until golden brown, 8 to 10 minutes.
  4. Reduce heat to medium and add the shallot and garlic, cooking until softened and fragrant, about 1 minute.
  5. Add the butter and cook until melted, 1 minute. Sprinkle the flour over the mixture and stir until smooth and incorporated, about 2 minutes. Stir in the wine and reduce by half, 1 minute.
  6. Stir in the beef broth, capers, mustard, Worcestershire, apple cider vinegar, and brown sugar. Return the patties to the skillet and simmer until the sauce reduces slightly and the patties reach at least 145°F, 5 to 7 minutes. Top with fresh parsley and chives and serve immediately.

Notes

Don’t overmix the patties or they turn dense. Sear on high just to crust them; they finish cooking in the sauce. Let the mushrooms sit undisturbed to brown properly. Use unsalted beef broth since the capers and Worcestershire add salt. If using one mushroom, choose baby bella (cremini). Serve over mashed potatoes, rice, or egg noodles. Leftovers improve overnight; reheat gently with a splash of broth.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Find it online: https://blesseddish.com/salisbury-steak-with-herby-mushroom-sauce/