A classic recipe from the past, there’s something extra nostalgic about a rich, savory Salisbury Steak over Mashed Potatoes for dinner. Smothered in homemade mushroom sauce and served with my Skillet Corn, it’s defiantly a meal you’ll be craving over and over again.
Do you happen to remember this plate of comfort from those Banquet frozen TV dinners? We always had one or two in the freezer growing up. Or perhaps you recall your school cafeteria adding this to their menu during the winter months? When thinking about old-time favorites, I’m sure we all have fond memories that brings a smile along with them.
I recently shared my updated version of Grandma June’s Cheesy Potatoes (aka Funeral Potatoes) on my blog and social channels. They were an immediate hit (150k+ views on Instagram), which made me ponder about other childhood favorites. Chicken Fried Steak always comes to my mind first, as that was one of my mom’s go-to “special” dinners. After she passed away, I’d always order it at our local Denny’s when we had the chance to dine out. Trust me, that’s next on my list to make at home and I seriously can’t wait.
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INGREDIENTS FOR THIS RECIPE:
This is defiantly a budget-friendly meal. I typically have most items on hand and everything is available at your local store year-round.
TO MAKE SALISBURY STEAK PATTIES:
- Butter
- Yellow Onion
- Garlic Cloves
- Worcestershire Sauce
- Heavy Cream
- Egg
- Ketchup
- Dijon Mustard
- Italian Seasoning
- Salt
- Pepper
- Italian Breadcrumbs
- Ground Beef
FOR THE MUSHROOM SAUCE:
- Butter
- Olive Oil
- Yellow Onion
- White Mushrooms
- Garlic Cloves
- Dry Red Wine
- Sherry Vinegar
- Beef Broth
- Cold Water + Cornstarch
- Salt + Pepper
NOTE: Sherry Vinegar is very different than Sherry Cooking Wine. My personal favorite is this one, which I usually buy from Amazon. If shopping locally, look for one that is darker in color.
MORE FAMILY MEALS:
Hearty Comforting Pasta Bolognese
Cheesy Hamburger and Rice Casserole
Mexican Street Corn Casserole (kinda like a tamale pie!)
Mind-Blowing Southern Baked Macaroni & Cheese
One Pan Mexican Rice Casserole With Ground Beef
Cheesy Potato Casserole with Plum Tomatoes
Mexican Beef and Zucchini Skillet
Weeknight Chicken Bacon Ranch Pasta
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- 2 tbsp. Butter
- ½ Yellow Onion, minced
- 3 Garlic Cloves, minced
- 1 tsp. Worcestershire Sauce
- ¼ cup Heavy Cream
- 1 Egg
- 1 tsp. Ketchup
- 2 tsp. Dijon Mustard
- ½ tsp. Italian Seasoning
- 1 tsp. Salt
- ½ tsp. Pepper
- ½ cup Italian Breadcrumbs
- 1 lb. Ground Beef
- 2 tbsp. Butter
- 1 tbsp. Olive Oil
- ½ Yellow Onion, thinly sliced
- 8 oz. White Mushrooms, sliced
- 3 Garlic Cloves, minced
- ¼ cup Dry Red Wine
- 2 tbsp. Sherry Vinegar
- 2 cups Beef Broth
- 1 tsp. Worcestershire
- 2 tbsp. Cold Water + 2 tbsp. Cornstarch
- Salt + Pepper, to taste
- Melt butter in a large skillet over medium heat. Sauté the onion for 4 - 5 minutes, or until softened. Add the garlic and continue to sauté for an additional minute. Remove from the skillet and set aside.
- Whisk together the Worcestershire, heavy cream, egg, ketchup, mustard, Italian seasonings, salt, and pepper in a large mixing bowl until fully combined. Fold in the breadcrumbs along with the reserved onions and garlic. Next, add the ground beef and use your hands to mix together. Form into four steaks and set them in the refrigerator.
- To start the mushrooms sauce heat the butter and olive oil in a second large skillet. Sauté the onions until softened and then add the mushrooms. Continue to sauté for roughly 5 minutes or until golden. Next add the garlic and cook for an additional minute.
- Deglaze the pan with the red wine and sherry vinegar. Simmer until slightly reduced, about 10 minutes.
- Add the beef broth, Worcestershire and bring to a boil. Combine cold water with the cornstarch and slowly whisk into the sauce. Once thickened, decrease to a low heat to stay warm.
- Remove the steaks from the fridge and place the original skillet over medium-high heat. Brown the steaks, two at a time, for 10 - 12 minutes flipping halfway through. Before removing, make sure the internal temperature is at least 160F degrees. Repeat with the other two steaks.
- Serve steaks over desired sides and pour gravy over the steaks. Enjoy immediately.
NOTES ON THIS RECIPE:
- Breadcrumbs alone will not work well in this recipe. You need to make a parade, which is a mixture of starch and liquid that’s commonly made with milk or cream. I opt for cream, but if you only have milk on hand that works too!
- I recommend using 80/20 ground beef for the best flavor. Setting the formed patties in the refrigerator while you cook the mushroom sauce is recommended. It’ll keep them from falling apart when you sauté them.
- Leftovers should be stored in an airtight container, refrigerated, and consumed within 3 days.
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