Midwest Salisbury Steak

This comforting dish brings together tender beef patties and savory mushroom onion gravy in a way that feels like home. It is perfect for chilly evenings or anytime you crave something filling and nostalgic. I make this often for Sunday dinner and it never fails to satisfy every single plate around the table.

I first made this on a quiet fall evening and since then it has become our go to whenever we need a cozy meal that delivers flavor and comfort

Ingredients

• Ground sirloin: adds flavor without excessive grease choose high quality cuts if possible
• Panko bread crumbs: give a lighter tender texture compared to regular breadcrumbs
• Egg: acts as a binder keeping the patties cohesive
• Milk: helps moisten the patty mixture for better texture
• Dry onion soup mix: adds depth and seasoning to both the patties and the gravy
• Worcestershire sauce: brings savory umami flavor choose a well aged brand
• Black pepper: enhances flavor without overpowering
• Butter: creates a rich base for sautéing and adds body to the gravy
• Fresh mushrooms: lend earthy flavor and texture to the gravy choose firm mushrooms with tight caps
• Sweet onion: adds natural sweetness and balances the savory components
• All purpose flour: thickens the gravy smoothly
• Beef stock: builds the sauce with robust meaty flavor use low sodium to control salt
• Water: helps balance the thickness of the gravy
• Salt and pepper: finish and adjust the seasoning to taste

Step-by-Step Instructions

Form the Patties:

In a large bowl mix the ground sirloin panko beaten egg milk half of the dry onion soup mix Worcestershire sauce and black pepper using your hands gently until just combined Shape into five equal patties without compressing too much

Sear the Patties:

Heat a skillet over medium heat Place patties in the hot pan and cook each side for 3 to 5 minutes until browned Remove and set aside on a plate

Start the Gravy Base:

In a clean skillet melt butter over medium high heat Add sliced mushrooms and sweet onion Cook for about 5 minutes stirring occasionally until tender and lightly golden

Add the Thickener:

Sprinkle flour and the remaining dry onion soup mix over the sautéed vegetables Stir well to coat and cook for 1 minute to remove raw flour taste

Build the Gravy:

Slowly pour in beef stock and water while whisking constantly to prevent lumps Bring to a gentle simmer stirring until the mixture begins to thicken about 4 to 5 minutes

Finish and Simmer:

Return the seared patties to the skillet with the gravy Cover and reduce heat to medium Simmer for 30 minutes or until patties are cooked through and fork tender The internal temperature should reach 160 degrees Fahrenheit

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Storage Tips

Let everything cool completely before storing Refrigerate in an airtight container for up to three days For longer storage freeze the patties and gravy separately and thaw overnight in the fridge before reheating gently on the stove

Ingredient Substitutions

Ground turkey can be used instead of beef for a lighter version Substitute gluten free breadcrumbs and flour if avoiding gluten For a dairy free option use plant based butter and milk alternatives

Serving Suggestions

This is best served over buttery mashed potatoes but it also works well with buttered egg noodles or steamed rice Add a side of green beans or a crisp salad for a balanced plate

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Cultural Context

Salisbury steak has roots in early American cuisine inspired by the doctor James Salisbury who promoted beef as a health food This version modernizes the classic with rich gravy and a family style presentation that has stood the test of time

Frequently Asked Questions About Recipes

→ Can I use ground beef instead of sirloin?

Yes, ground beef works fine, but using sirloin gives a leaner, more flavorful result with less grease.

→ What side dishes go well with this?

Classic pairings include mashed potatoes, egg noodles, or white rice to soak up the gravy.

→ How do I prevent the patties from falling apart?

Be sure to mix the egg and panko evenly into the meat and avoid overhandling when forming patties.

→ Can I make the gravy ahead of time?

Yes, the gravy can be made ahead and gently reheated. Stir well to restore smoothness before serving.

→ Is there a substitute for dry onion soup mix?

You can make your own with dried onion flakes, beef bouillon, garlic powder, and onion powder blended together.

→ How do I know the patties are cooked through?

Use an instant-read thermometer—patties are done when the center reaches 160°F (70°C).