Sarah Brown
Salisbury steak with cream of mushroom is a classic comfort food that combines tender, savory beef patties with a rich, creamy mushroom sauce. This dish, often associated with home-cooked meals, is surprisingly easy to prepare and offers a hearty, satisfying flavor profile. By using simple ingredients like ground beef, breadcrumbs, and a can of cream of mushroom soup, you can create a delicious, restaurant-quality meal right in your own kitchen. Whether you're cooking for a family dinner or a cozy night in, this recipe is sure to impress with its comforting taste and straightforward preparation.
| Characteristics | Values |
|---|---|
| Main Ingredients | Ground beef, breadcrumbs, egg, cream of mushroom soup, onion, garlic |
| Cooking Time | Approximately 30-40 minutes |
| Servings | 4-6 servings |
| Preparation Method | Mix ground beef with breadcrumbs, egg, and seasonings; form into patties |
| Cooking Method | Sear patties in a skillet, then simmer in cream of mushroom soup mixture |
| Key Seasonings | Salt, pepper, Worcestershire sauce, onion powder, garlic powder |
| Optional Add-Ins | Mushrooms (fresh or canned), beef broth, parsley |
| Serving Suggestions | Serve with mashed potatoes, rice, or egg noodles |
| Difficulty Level | Easy to intermediate |
| Dietary Considerations | High in protein, contains dairy (cream of mushroom soup) |
| Storage | Refrigerate leftovers in an airtight container for up to 3 days |
| Reheating Instructions | Reheat on the stovetop or in the microwave until warmed through |
| Popular Variations | Adding cheese, using ground turkey instead of beef, or making it keto-friendly |
| Nutritional Information | Calories: ~300-400 per serving (varies based on ingredients and portion) |
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What You'll Learn
- Ingredients: Gather ground beef, breadcrumbs, onion, cream of mushroom soup, and seasonings
- Meat Mixture: Combine beef, breadcrumbs, egg, and spices; form into patties
- Cooking Patties: Brown patties in a skillet until fully cooked and set aside
- Gravy Preparation: Sauté onions, add soup and broth, simmer until thickened
- Serving: Return patties to gravy, heat through, and serve with mashed potatoes
Ingredients: Gather ground beef, breadcrumbs, onion, cream of mushroom soup, and seasonings
The foundation of any Salisbury steak lies in its ingredients, and the key players here are ground beef, breadcrumbs, onion, cream of mushroom soup, and seasonings. These components work in harmony to create a dish that’s both hearty and comforting. Ground beef provides the meaty base, while breadcrumbs act as a binder, ensuring the patties hold together without becoming dense. Onion adds a subtle sweetness and depth, while cream of mushroom soup delivers a rich, savory sauce that elevates the entire dish. Seasonings, though often overlooked, are the secret weapon, transforming simple ingredients into a flavorful masterpiece.
When gathering your ingredients, consider the quality of your ground beef—an 80/20 blend (80% lean, 20% fat) strikes the perfect balance between juiciness and flavor. For breadcrumbs, panko offers a lighter, crispier texture, but traditional breadcrumbs work just as well. Freshly diced onions are ideal, but in a pinch, dried minced onion can save time without sacrificing taste. Cream of mushroom soup is the star here, so opt for a brand you trust or make your own for a fresher twist. Seasonings should include salt, pepper, garlic powder, and a pinch of paprika for a smoky edge.
The interplay of these ingredients is where the magic happens. The breadcrumbs absorb moisture from the beef, preventing the patties from drying out, while the onion’s natural sugars caramelize during cooking, adding complexity. Cream of mushroom soup not only serves as a sauce but also infuses the meat with umami, creating a dish that’s greater than the sum of its parts. Seasonings tie everything together, ensuring no single flavor dominates.
Practical tip: If you’re short on time, prep your ingredients in advance. Dice the onion, measure out the breadcrumbs, and pre-mix your seasonings so assembly is seamless. For a healthier twist, substitute half the ground beef with ground turkey or use low-sodium cream of mushroom soup. This dish is versatile enough to accommodate dietary preferences without losing its essence.
In the end, the simplicity of these ingredients belies the richness of the final product. By focusing on quality and balance, you can transform a handful of pantry staples into a meal that feels both nostalgic and satisfying. Whether you’re cooking for family or meal-prepping for the week, this combination of ground beef, breadcrumbs, onion, cream of mushroom soup, and seasonings is your ticket to a Salisbury steak that’s as delicious as it is straightforward.
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Meat Mixture: Combine beef, breadcrumbs, egg, and spices; form into patties
The foundation of a mouthwatering Salisbury steak lies in its meat mixture, a blend that balances richness, texture, and flavor. Start with 1 pound of ground beef, ideally an 80/20 blend for juiciness without excess grease. Combine it with ½ cup of breadcrumbs (panko adds a subtle crunch, while regular breadcrumbs yield a softer patty). Crack 1 large egg into the mix, acting as the binder that holds the patties together during cooking. Season aggressively—Salisbury steak thrives on boldness. Use 1 teaspoon each of garlic powder, onion powder, and Worcestershire sauce, plus ½ teaspoon of smoked paprika for depth. Freshly ground black pepper and kosher salt (about ¾ teaspoon each) are non-negotiable. Mix gently with your hands until just combined; overworking the meat leads to dense, dry patties.
Forming the patties requires precision and intention. Divide the mixture into 4 equal portions (roughly 4 ounces each) and shape them into oval patties, about ¾-inch thick. This shape mimics the classic Salisbury steak profile and ensures even cooking. Press a shallow indentation in the center of each patty—a chef’s trick to prevent doming during searing. Chill the patties in the refrigerator for 15 minutes before cooking; this firms them up, reducing shrinkage and helping them hold their shape in the hot pan.
Comparing this method to traditional meatloaf reveals a key distinction: Salisbury steak patties are seared, not baked, to develop a caramelized crust that enhances flavor. The egg and breadcrumbs here serve a dual purpose—binding the meat while also contributing to a tender interior. Unlike burgers, these patties are not meant to be flipped repeatedly; a single sear on each side locks in juices before they finish cooking in the creamy mushroom sauce.
A practical tip for those short on time: prepare the meat mixture and shape the patties a day ahead. Store them in an airtight container in the refrigerator, separated by parchment paper to prevent sticking. This not only streamlines dinner prep but also allows the spices to meld, intensifying the flavor. When ready to cook, let the patties sit at room temperature for 10 minutes to ensure even cooking. Master this meat mixture, and you’ve set the stage for a Salisbury steak that’s both comforting and crave-worthy.
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Cooking Patties: Brown patties in a skillet until fully cooked and set aside
The sizzle of ground beef hitting a hot skillet is the first step in transforming simple ingredients into the hearty centerpiece of Salisbury steak. This initial browning isn’t just about cooking the meat—it’s about building flavor. The Maillard reaction, a chemical process triggered by high heat, caramelizes proteins and sugars on the patty’s surface, creating a rich, savory crust that elevates the dish. Without this step, your Salisbury steak risks being bland and uninspiring.
To achieve the perfect sear, start with a skillet preheated over medium-high heat. Add a tablespoon of oil with a high smoke point, like vegetable or canola, to ensure even browning without burning. Gently place each patty in the skillet, avoiding overcrowding, as this can steam the meat instead of browning it. Cook for 3–4 minutes per side, or until a deep golden-brown crust forms. The internal temperature should reach 160°F (71°C) to ensure the patties are fully cooked. Use a meat thermometer for accuracy, especially if you’re new to cooking ground beef.
Once browned, transfer the patties to a plate and set aside. This step is crucial for two reasons: first, it allows the patties to rest, redistributing juices for a moist interior; second, it clears the skillet for preparing the cream of mushroom sauce, which will later reunite with the patties. Resist the urge to skip resting—it’s a small detail that makes a big difference in texture and flavor.
While the patties rest, take a moment to scrape up the flavorful browned bits (fond) from the skillet. These bits are packed with umami and will enrich your sauce, ensuring every component of the dish contributes to its depth. By mastering this browning technique, you’re not just cooking patties—you’re laying the foundation for a Salisbury steak that’s as satisfying as it is memorable.
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Gravy Preparation: Sauté onions, add soup and broth, simmer until thickened
The gravy is the heart of a Salisbury steak with cream of mushroom, transforming a simple dish into a rich, comforting meal. Its preparation begins with a foundational step: sautéing onions. This process not only softens the onions but also releases their natural sugars, creating a caramelized base that adds depth and sweetness to the gravy. Use medium heat and a tablespoon of butter or oil to ensure even cooking without burning. For best results, slice the onions thinly and cook them for 5-7 minutes, stirring occasionally, until they turn translucent and lightly golden.
Once the onions are sautéed, the next step is to incorporate the cream of mushroom soup and broth. This combination forms the liquid base of the gravy, blending the creamy texture of the soup with the savory richness of the broth. A standard ratio is one 10.5-ounce can of condensed cream of mushroom soup to one cup of beef broth, but adjust based on desired thickness and flavor intensity. Stir the mixture thoroughly to prevent lumps, ensuring the soup dissolves evenly into the broth. This step is crucial for achieving a smooth, cohesive gravy.
Simmering is where the gravy transforms from a thin liquid into a thick, velvety sauce. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10-15 minutes. The low heat allows the flavors to meld while the liquid reduces, thickening the gravy naturally. Stir occasionally to prevent sticking or burning, especially as the mixture thickens. For a glossier finish, add a teaspoon of cornstarch mixed with water during the last few minutes of simmering, but this is optional if the gravy has reached the desired consistency.
Practical tips can elevate this process. If the gravy thickens too quickly, add small amounts of broth or water to adjust the consistency. For a bolder flavor, incorporate a splash of Worcestershire sauce or a pinch of garlic powder during simmering. If using fresh mushrooms instead of canned, sauté them with the onions for added texture and umami. Finally, taste and season with salt and pepper just before serving, as the soup and broth may already contribute significant saltiness.
In conclusion, gravy preparation for Salisbury steak with cream of mushroom is a balance of technique and timing. Sautéing onions builds flavor, combining soup and broth creates the base, and simmering ensures the perfect consistency. By following these steps and incorporating practical adjustments, you can craft a gravy that complements the steak beautifully, making the dish both satisfying and memorable.
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Serving: Return patties to gravy, heat through, and serve with mashed potatoes
The final act of your Salisbury steak symphony is upon us: the serving. This is where the magic happens, where the savory patties reunite with their creamy mushroom gravy soulmate, and the stage is set for a culinary crescendo. Think of it as the grand finale, where all the elements come together in perfect harmony.
The Reintroduction: Gently nestle your cooked patties back into the simmering gravy. This isn't a hasty reunion; it's a slow, tender embrace. Allow the patties to luxuriate in the gravy for 5-7 minutes, absorbing the rich flavors and ensuring they're heated through. This step is crucial – it transforms the patties from mere cooked meat into succulent, gravy-infused masterpieces.
Imagine the gravy, now thickened and enriched by the patty's juices, clinging to the meat, creating a glossy, appetizing sheen.
The Accompaniment: Mashed potatoes are the quintessential partner to Salisbury steak. Their creamy texture and neutral flavor provide the perfect canvas for the bold flavors of the steak and gravy. Opt for a classic preparation – fluffy, buttery, and seasoned with a hint of garlic and pepper. For a lighter touch, consider roasted garlic mashed potatoes or a rustic, skin-on version. The key is to create a textural contrast – the smooth potatoes against the tender steak and the silky gravy.
Don't skimp on the gravy! Generously ladle it over both the steak and the mashed potatoes, allowing it to pool enticingly on the plate.
Presentation Matters: While Salisbury steak is comfort food at its core, a little presentation goes a long way. Arrange the patties and mashed potatoes on a warm plate, ensuring a balanced composition. Garnish with a sprig of fresh parsley or thyme for a pop of color and a hint of freshness. A sprinkle of chopped chives or green onions adds a subtle onion flavor and a touch of elegance.
The First Bite: The moment of truth. Pierce your fork into the tender patty, breaking through the gravy-coated surface. The first bite should be a symphony of flavors – the savory beef, the earthy mushrooms, the creamy gravy, and the comforting mashed potatoes. It's a taste of home, a reminder of hearty meals shared with loved ones. This is the essence of Salisbury steak – a dish that's both simple and sublime, a testament to the power of classic, comforting flavors.
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Frequently asked questions
Salisbury steak with cream of mushroom is a classic American dish featuring seasoned ground beef patties smothered in a rich, creamy mushroom sauce. It's often served with mashed potatoes, rice, or noodles to soak up the delicious sauce.
You'll need ground beef, breadcrumbs, egg, onion, garlic, salt, pepper, cream of mushroom soup, milk, and fresh mushrooms. Some recipes also call for Worcestershire sauce, ketchup, or other seasonings to enhance the flavor.
Mix the ground beef, breadcrumbs, egg, onion, garlic, salt, and pepper in a bowl. Form the mixture into oval-shaped patties and cook them in a skillet over medium heat until browned on both sides and cooked through.
In the same skillet used to cook the patties, sauté fresh mushrooms until tender. Add cream of mushroom soup and milk, stirring to combine. Let the sauce simmer for a few minutes to thicken and develop flavor. Return the cooked patties to the skillet and coat them in the sauce.
Yes, you can prepare the Salisbury steak and sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat the dish gently on the stove or in the microwave, adding a splash of milk or water to the sauce if it becomes too thick.
