Salisbury steak is the ultimate comfort food. Here’s a twist on an oldie… In this recipe I made some slight changes to dress it up!
The patties are made with lean beef because it has a lot of flavor but it’s not overly greasy. The meat is mixed with truffle oil, barbeque sauce, Worcestershire sauce, cheese and seasonings, then formed into oval shaped “steaks”.
The patties are cooked to golden brown, and then a simple gravy is made with shallots, mushrooms, beef broth and a little flour which is used as a thickener.
The end result is tender flavorful patties that are just smothered in rich gravy.
You can serve them over mashed potatoes or my favorite wild rice.
- 1 1/2 pounds lean ground beef
- 1 tablespoon barbecue sauce
- 4 dashes Worcestershire sauce
- ¼ cup shredded Italian blend cheese
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- 1 egg
- Salt and pepper
- 1 tablespoon truffle oil or olive oil
- 4 shallots, thinly slices
- 1 pint sliced mushrooms
- 2 cups beef broth, more if needed for thinning
- 1 teaspoon truffle oil, if using
- 1 tablespoon barbecue
- 4 dashes Worcestershire
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 tablespoon flour, add more if needed
- Salt and pepper to taste
For the meat mixture:
Combine all the ingredients. Knead until all combined. Form into 4 to 6 oval patties.
Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
For the gravy:
Reduce the heat to medium and add in the mushrooms. Cook for 2 minutes then add in the sliced shallots. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, truffle oil, barbecue, and Worcestershire. Sprinkle in the dried herbs and combine.
Make a well in the middle of the pan and add the flour. Whisk until combined.
Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.
Serve over wild rice, white rice or mashed potatoes.