Homemade Salisbury Steak

5 from 1 vote

Savory, beefy, saucy and delicious. This homemade salisbury steak will put all old tv dinners to shame. Dinner ready in 30.

Prep Time15

Cook Time30

Course: Main Course

Cuisine: American

Keyword: homemade salisbury steak, salisbury steak recipe, gravy, beef patty,, grilling recipes, grillin with dad recipes, grilling with dad recipes, dinner recipes, dinner recipe ideas

Servings: People

Author: Maciek Zurawski

Ingredients

Beef Ingredients

1 lbs Ground beef 80/20
2 tbsp Dad's all purpose rub
1 Egg
1/4 cup Breadcrumbs
2 tbsp Ketchup
1 tbsp Soy sauce
1 tbsp Worcestershire sauce

Sauce Ingredients

2 cups Sliced mushrooms
1 cup Bone or Beef broth
1/2 stick Unsalted butter
1 tbsp Ketchup
1 tbsp Flour
1 tbsp Soy sauce
1/2 Yellow onion
1 tsp All Purpose rub

Instructions

In a large mixing bowl, add the beef, Dad's All Purpose rub, ketchup, soy sauce, worcestershire sauce, breadcrumbs and an egg. Mix the ingredients together by hand and start forming the patties.
Place the patties in the fridge for 20-30 minutes to firm up.
Preheat the grill to 350 degrees and set for indirect heat. Place a cast iron on the grates and let it warm up.
Add in half a stick of butter, mushrooms and chopped onion. Sauté until all the water cooks out and add 1 tbsp of flour. Cook for another 2-3 minutes to allow the raw flour taste to cook out.
Add in bone or beef broth, ketchup soy sauce to the skillet.
Place a wire rack over the skillet and place the firmed up beef patties on top. Cook until the internal temp of the patties reaches 150 degrees.
Place the salisbury steaks into the gravy and let it cook for another 5 minutes allowing the meat to soak up in the flavorful liquid.
Remove the skillet from the grill, allow it to rest for 5 minutes, serve and enjoy!

Notes

Use an 80/20 ground beef chuck roast. The additional fat adds flavor and keeps the meat tender once it renders down during the cooking process.
By smoking the salisbury steak over the broth, the liquid includes the beef drippings and the patty absorbs more of the smokiness.

Nutrition