Salisbury Steak with Mushroom & Shallot Gravy

Salisbury Steak with Mushroom & Shallot Gravy – a Southern comfort classic, elevated with Must Love Garlic’s signature twist. Sink your teeth into tender, juicy ground beef steaks infused with the rich flavors of shallot, a generous helping of garlic, tangy ketchup, Worcestershire sauce, and a hint of Dijon mustard. These steaks are bathed in a luxurious mushroom, shallot, and garlic gravy that’s pure comfort in every bite.

Best of all, this dish is a one-pan wonder that comes together in under an hour—perfect for busy weeknights when you crave something hearty and delicious without the hassle. Easy prep, easy cleanup, and all the comfort you need!

Why You’ll Love it:

• Big on Flavor: Packed with savory ingredients like garlic, shallots, and Worcestershire sauce, every bite is bursting with rich, comforting flavors.
• One-Pan Wonder: This dish is cooked entirely in one pan, making cleanup a breeze—a win for those busy weeknights.
• Quick and Easy: Ready in under an hour, it’s the perfect recipe when you want something delicious without spending all evening in the kitchen.
• Family-Friendly: It’s a crowd-pleaser that everyone will love, from kids to adults—a satisfying meal that brings everyone to the table.

Ingredient Notes:

• Ground Beef – The heart of your dish, ground beef is your main protein. Opt for a blend with a higher fat content, similar to what you’d use for burgers. This ensures the beef stays juicy and flavorful when seasoned, formed into patties, and pan-fried. Plus, the flavorful drippings left behind are perfect for making a rich mushroom gravy.
• Binders – Panko breadcrumbs and egg are essential for binding the beef, keeping your patties intact and tender throughout the cooking process.
• Shallot – A small, purple variety of onion, shallots offer a milder, sweeter flavor compared to regular white onions, adding a subtle depth to your dish.
• Garlic – A must-have ingredient that elevates the savory profile of the dish—because there’s no such thing as too much garlic.
• Ketchup – The secret to that signature Salisbury steak flavor lies in ketchup. It adds a tangy, vinegary sweetness that balances the richness of the beef and gravy.
• Dijon Mustard – Adds a touch of spice and complexity, enhancing the overall flavor profile.
• Worcestershire Sauce – This sauce contributes a robust umami depth, often found in steak sauces, and is key to achieving the classic Salisbury steak taste.
• Onion Powder – Made from ground, dehydrated onions, it boosts the savory, aromatic qualities of the dish.
• Beef Broth – Forms the base of your gravy, enriching it with a deep, meaty flavor.
• Mushrooms – Essential for the mushroom gravy, they provide a delightful texture contrast and an earthy richness that complements the beef.
• All-Purpose Flour – Used to create a light roux, which thickens the gravy to the perfect consistency.
• Dry White Wine – When your sauce needs a lift, a splash of dry white wine adds a subtle acidity that brightens the flavors without overpowering the dish. It’s that finishing touch that makes all the difference.

Substitutions & Variations:

Substitutions:

• Ground Beef: Swap out ground beef for ground turkey or chicken for a lighter version. You may need to add a bit more seasoning or fat, such as olive oil, to maintain the rich flavor and texture.
• Shallot: If you don’t have shallots, use a small yellow or white onion. It will add a slightly stronger flavor, but it works well in a pinch.
• Panko Breadcrumbs: Regular breadcrumbs can be used instead of panko, or you can opt for gluten-free breadcrumbs to make the dish gluten-free.
• Dry White Wine: Substitute with apple cider vinegar or lemon juice for a non-alcoholic option. Both will add the acidity needed to balance the gravy’s richness.

Variations:

• Cheesy Twist: Add a slice of Swiss or provolone cheese on top of each steak during the last few minutes of cooking. Let it melt into the gravy for a comforting, cheesy variation.
• Herb-Infused: Mix fresh herbs like thyme or rosemary into the gravy for an added layer of flavor. This gives the dish a fragrant, gourmet touch.
• Spicy Kick: For those who enjoy a bit of heat, add a pinch of crushed red pepper flakes or a dash of hot sauce to the gravy. It adds a subtle kick that complements the other flavors beautifully.

How to make Salisbury Steak:

• Prepare the Steaks: In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, minced shallot, minced garlic, ketchup, Worcestershire sauce, Dijon mustard, onion powder, kosher salt, and a few cracks of pepper. Gently mix by hand until the ingredients are well incorporated, being careful not to overmix. Divide the meat mixture into 4 equal parts and shape each into an oval patty about 3/4 inch thick.
• Cook the Steaks: Preheat a frying pan over medium-high heat for 1-2 minutes. Add 2 tablespoons of butter to the hot pan and melt. Place the steak patties in the pan and cook undisturbed for 4-6 minutes per side, until fully cooked. Remove the steaks from the pan, leaving the grease and drippings behind, and set them aside on a plate.
• Make the Gravy: Reduce the heat to medium-low. Add the remaining 1-2 tablespoons of butter to the pan and melt, ensuring there are about 3-4 tablespoons of grease. Add the sliced baby bella mushrooms and cook, stirring occasionally, for 2-3 minutes until they begin to brown and turn tender. Stir in the sliced garlic and sliced shallot, cooking for another 2 minutes while stirring often to prevent burning. Sprinkle the vegetable mixture with flour, stirring to fully combine. While whisking, slowly pour in 1 cup of beef broth, followed by the dry white wine. Stir for 15-20 seconds until the flour is fully incorporated with no clumps remaining. Add the remaining beef broth, water, ketchup, Dijon mustard, Worcestershire sauce, and salt and pepper to taste. Stir until well combined. Simmer the gravy for 3-4 minutes, stirring occasionally, until it begins to thicken.
• Finish the Dish: Return the Salisbury steaks and any collected juices back to the pan, spooning some gravy over each steak. Continue simmering for another 3-4 minutes, stirring the gravy around the steaks, until the steaks are warmed through and the gravy has thickened. Remove from heat, garnish with chopped parsley, and serve the steaks with mashed potatoes.

Troubleshooting Crumbly Salisbury Steaks:

If your Salisbury steaks turn out crumbly, here are a few troubleshooting tips to help you prevent this issue:

1. Insufficient Binders:

• Issue: If there aren’t enough binders (like breadcrumbs and eggs) in the mixture, the steaks might not hold together well.
• Solution: Make sure you’re using the right amount of panko breadcrumbs and egg. If the mixture feels too loose or wet, you can add a bit more breadcrumbs to help bind the ingredients.

2. Overmixing:

• Issue: Overmixing the meat can break down the protein structure, leading to a crumbly texture.
• Solution: Mix the ingredients just until combined. You want the mixture to be uniform, but not overworked.

3. Too Lean Ground Beef:

• Issue: Using ground beef with too little fat can cause the patties to dry out and fall apart.
• Solution: Use ground beef with a higher fat content, such as an 80/20 blend. The fat helps keep the steaks moist and helps them hold together better during cooking.

4. Ingredients too Warm:

• Issue: If the patties are too warm when they hit the pan, they might not hold their shape well and could crumble.
• Solution: After forming the patties, you can refrigerate them for 15-30 minutes. This helps the patties firm up and hold together better during cooking.

5. Pan Temperature:

• Issue: If the pan isn’t hot enough when you start cooking, the steaks might stick and break apart when you try to flip them.
• Solution: Make sure your pan is properly preheated over medium-high heat before adding the patties. This will give the steaks a nice sear, helping them stay intact.

6. Cooking Method:

• Issue: Constantly moving or flipping the steaks while cooking can cause them to break apart.
• Solution: Let the steaks cook undisturbed on one side until they’re properly seared and cooked through. Only flip them once, halfway through cooking.

Tips & Recipe Notes:

• Don’t Overmix the Beef: When combining the ingredients for the patties, be gentle. Overmixing can lead to tough steaks, so just mix until everything is evenly distributed.
• Shape Even Patties: To ensure even cooking, try to make the patties as uniform in size and thickness as possible. This helps them cook at the same rate, avoiding undercooked or overcooked steaks.
• Use a Cast Iron Skillet: If you have one, a cast iron skillet is ideal for cooking the steaks. It retains heat well and gives a nice sear, which adds to the flavor of the dish.
• Deglaze the Pan Properly: When making the gravy, take your time whisking in the beef broth and wine. This helps to scrape up all the flavorful bits stuck to the pan, adding depth to your gravy.
• Adjust Gravy Consistency: If your gravy is too thick, you can thin it out by adding a little more beef broth or water. Conversely, if it’s too thin, let it simmer a bit longer to reduce and thicken.
• Rest the Steaks: After cooking, let the steaks rest for a few minutes before adding them back to the gravy. This allows the juices to redistribute, keeping the meat juicy and flavorful.
• Make Ahead: The Salisbury steaks and gravy can be prepared ahead of time. Simply store them separately in the refrigerator and reheat together in a pan over low heat when ready to serve.
• Serving Suggestions: These steaks pair beautifully with classic sides like mashed potatoes, roasted vegetables, or buttered egg noodles. For a lighter option, serve with a crisp green salad or steamed greens.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of broth if the gravy has thickened too much.
• Customize the Gravy: Feel free to add a splash of heavy cream or a dollop of sour cream to the gravy for extra richness. You can also experiment with different mushrooms, like cremini or shiitake, for varying textures and flavors.
• Gluten-Free Option: To make this dish gluten-free, use gluten-free panko breadcrumbs and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the gravy.

More Recipes You Will Love:

• Creamy Shrimp and Corn Chowder
• Country Fried Steak & Gravy
• Cajun Shrimp & White Cheddar Cheese Grits
• Cheesy Bacon Brussels Sprouts
• Black Eyed Pea Stew
• Classic Potato Bread & Spicy Sausage Stuffing

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