Salisbury Steak

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Updated on October 21, 2016

Salisbury steak, it’s been said, was named after Dr. J. H. Salisbury, a 19th-century physician and lover of ground and minced beef. Dr. Salisbury was convinced that meat, especially when ground up, could cure a wide variety of ailments. While some of Dr. Salisbury’s medical claims are a bit dubious, he was spot on with one: Food plays a huge role in a person’s health.

Salisbury steak is not usually considered health food. Blame it on T.V. dinners that pre-package Salisbury steak with mashed potatoes, corn, a brownie and lots of processed ingredients. But homemade Salisbury steak is comfort food you can feel good about—especially if you buy ground beef from a trusted butcher (or grind it yourself) to make sure you’re getting high-quality meat. If possible, buy grass-fed.

Mushrooms might not look like a powerhouse side, but they’re far from modest fare. Not only do they pair perfectly with beef, but they’re also good sources of nutrients like selenium, copper, and pantothenic acid. Many types of mushrooms also have therapeutic, medicinal, or otherwise pharmacological effects. This recipe, like most Salisbury steak recipes, calls for basic button or crimini mushrooms. Sauteed in butter, they don’t disappoint. For a fancier meal, throw shiitakes, chanterelles and porcini’s into the skillet as well.

Servings: 4

Time in the Kitchen: 35 minutes

Ingredients

1 ½ pound ground beef (680 g)
1 egg, beaten
1 large shallot, finely chopped
2 teaspoons Worcestershire sauce (10 ml)
1 1/4 teaspoon kosher salt (6 ml)
5 tablespoons unsalted butter, divided (75 g)
8 to 12 ounces button or crimini mushrooms, sliced (230 g)
½ cup red wine (120 ml)
1 1/2 cups beef stock (350 ml)

Instructions

Preheat oven to 350º F/177º C.

In a large bowl, mix together ground beef, egg, shallot, Worcestershire sauce, and salt. Shape into 4 oval patties.

In a wide skillet, melt 2 tablespoons/30 g butter over medium-high heat. Just as the butter melts, before it begins to brown, add the meat patties. Brown the patties, 3 to 4 minutes a side. Transfer to a baking dish covered with foil, and put in the oven until cooked through, 8 to 10 minutes.

In the same skillet, add another tablespoon/15 g butter and the mushrooms. Brown the mushrooms, and cook until soft, stirring as little as possible. Turn the heat down to medium if needed. Season with salt and pepper. Remove mushrooms from the skillet. Set aside.

Add red wine to the skillet. Simmer over med-high until reduced by about half, 3 to 5 minutes. Pour in beef broth. Simmer until reduced by half, about 12 minutes. Turn heat to low. Whisk in 2 tablespoons/30 g butter. Continue to simmer, if desired, for sauce with a more syrupy consistency.

Take the meat patties out of the oven. Cover with mushrooms. Drizzle sauce on top.