Simple Single-Sided Salisbury Steak

Simple Single-Sided Salisbury Steak

If you're craving a hearty, comforting meal but are short on time, let us introduce you to a delightful twist on the classic Salisbury steak! Traditionally, Salisbury steak is a seasoned ground beef patty simmered in a luscious, savory gravy brimming with onions and mushrooms. This beloved dish, with roots tracing back to the 19th-century dietary advice of Dr. James Salisbury, has been a family favorite for generations.

Now, for those busy weeknights, we've found a way to simplify this comfort classic without sacrificing any of its rich, nostalgic flavors. Enter: the Salisbury Burger. Here’s how you can whip it up in no time.

Ingredients

1lb (1 package)
Onion (white, brown or yellow)
1/2
Panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
1/2 cup
Garlic, minced
2 cloves
Egg
1
Ketchup
2 Tbsp
Bouillon paste (or 1 crumbled bouillon cube)
1 tsp
Worcestershire sauce
1/2 tsp
Dijon mustard (or 2 tsp dry mustard powder)
3 tsp
Egg noodles
12 oz bag
Water to boil noodles
-- Gravy:
Olive oil
1 Tbsp
Garlic, minced
2 cloves
Onion, finely chopped
1/2
Mushrooms, sliced
8 oz
Unsalted butter
2 Tbsp
All purpose flour
3 Tbsp
Beef broth
2 cups
Water
1/2 cup
Dijon mustard
2 tsp
Worcestershire sauce
2 tsp
Salt and pepper

Utensils

  • Large iron skillet
  • Spatula
  • Medium bowl
  • Large pot (for b

Instructions

Place the breadcrumbs in a medium bowl. Using a box grater, grate the onion directly over the breadcrumbs. Mix them with your fingers or fork and let them soak for a few minutes.

Add the garlic, egg, ketchup, bouillon, Worcestershire sauce, and Dijon mustard to the bowl. Mix for a couple of minutes until the mixture becomes slightly "pasty."

Separate patties from each other, leaving the paper separator on the bottom of the patty. Split the paste mixture in quarters in the bowl and spoon on top of each patty, pressing down into the patty.

Heat oil in a skillet over high heat. Place the patties in the skillet with the paste side down and cook for 1-2 minutes, or until browned. Carefully flip them to brown the other side (they will still be raw inside). Transfer the steaks to a plate and set aside.

If the skillet looks dry, add a bit more oil. Add the chopped onion and garlic, cooking for 2 minutes until the onions become slightly translucent. Add the mushrooms and cook for 2-3 minutes until they turn golden.

Add water to pot to bring to a boil, once boiling add noodles and simmer for 8-10 minutes, depending on the desired firmness.

Reduce the heat to medium. Add the butter; once it has melted, stir in the flour and cook for 30 seconds, stirring constantly. Gradually pour in the beef broth, stirring continuously. Once the mixture is mostly smooth, whisk in the water, Dijon mustard, Worcestershire sauce, and salt and pepper to taste.

Add the patties along with any juices from the plate. Allow to cook for 5-7 minutes, or until the gravy has thickened, spooning sauce over steaks and stirring occasionally around the steaks. If the gravy thickens too swiftly, adjust by adding more water as necessary.

Drain noodles and add oil or butter to them, mix in pot.

Remove steaks onto a plate. Taste the gravy and adjust salt and pepper to taste. Serve Salisbury steaks topped with mushroom gravy over the noodles!

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