Description
Cheesy Salisbury Steaks with Rich Gravy
Ingredients
For the Salisbury Steaks:
500g ground beef
1/2 cup breadcrumbs
1 egg
1 small onion, finely chopped
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/2 teaspoon salt and pepper
For the Gravy:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Toppings:
4 slices cheddar cheese
Chopped parsley for garnish
Instructions
Prepare the Salisbury Steaks
In a bowl, combine ground beef, breadcrumbs, egg, onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix until just combined.
Shape the mixture into 4 oval patties.
Cook the Steaks
Heat a skillet over medium heat and cook the patties for 4-5 minutes on each side until browned and cooked through. Remove and set aside.
Make the Gravy
In the same skillet, melt the butter and stir in the flour to form a roux. Cook for 1-2 minutes.
Gradually whisk in the beef stock and Worcestershire sauce. Simmer until the gravy thickens, seasoning with salt and pepper to taste.
Assemble and Melt the Cheese
Return the patties to the skillet and spoon gravy over them.
Place a slice of cheddar cheese on top of each patty and cover the skillet for 1-2 minutes, allowing the cheese to melt.
Serve and Garnish
Serve the Salisbury steaks hot, drizzled with gravy, and garnish with chopped parsley.
This hearty and comforting dish pairs perfectly with mashed potatoes or steamed vegetables!
Enjoy!
Step-by-Step Guide
1. Mix the Meat: In a large bowl, gently combine the beef, breadcrumbs, egg, onion, garlic powder, Worcestershire sauce, salt, and pepper. Overmixing will make the steaks tough.
2. Form the Patties: Divide the mixture into four equal portions. Shape each into a 1-inch thick oval patty, similar to a small meatloaf.
3. Brown the Steaks: In a large skillet over medium heat, cook the patties for 4-5 minutes per side without moving them, until a good crust forms. Transfer to a plate.
4. Create the Roux: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden brown.
5. Whisk in Liquid: Slowly pour in the beef stock while whisking constantly to prevent lumps. Add Worcestershire sauce.
6. Thicken the Gravy: Bring to a simmer, stirring frequently, until the gravy coats the back of a spoon (about 3-5 minutes). Season.
7. Finish the Dish: Return patties to the gravy, spooning it over them. Top with cheese, cover the skillet, and cook for 1-2 minutes until melted. Garnish with parsley.
Serving Suggestions
This classic comfort dish shines with traditional sides. Creamy mashed potatoes are perfect for soaking up the rich gravy. For a lighter option, try steamed green beans, buttered peas, or roasted carrots. A simple side salad with a tangy vinaigrette helps cut through the dish’s richness. For a true diner-style experience, serve with a side of buttery egg noodles.
How-to Summary
Combine beef mixture and form oval patties. Brown patties in a skillet and set aside. In the same pan, make a gravy by cooking butter and flour into a roux, then whisking in beef stock and Worcestershire sauce. Simmer until thickened. Return patties to the gravy, top with cheddar cheese, cover to melt, and garnish with parsley.
Frequently Asked Questions
Can I make these ahead of time? Yes. Prepare and cook the patties, then make the gravy. Store separately in the fridge for up to 2 days. Reheat gently together in a skillet before adding cheese.
What can I use instead of breadcrumbs? Crushed crackers, quick oats, or panko breadcrumbs all work well as a 1:1 substitute.
How do I know the patties are cooked through? The safest method is to use a meat thermometer. The internal temperature should reach 160°F (71°C).
Can I use a different cheese? Absolutely. Swiss, provolone, or mozzarella cheese would all melt beautifully and offer a slightly different flavor profile.
My gravy is too thin/thick. How can I fix it? If too thin, simmer longer to reduce, or make a slurry with 1 tbsp cornstarch and 2 tbsp cold water, then whisk it in. If too thick, simply whisk in a splash more beef stock or water.
Common Mistakes to Avoid
- Overmixing the Meat: This compacts the proteins, resulting in dense, tough patties. Mix just until ingredients are combined.
- Not Getting a Good Sear: Avoid moving the patties constantly while browning. Let them develop a flavorful crust.
- Adding Cold Liquid to the Roux: Using cold or room-temperature stock helps prevent a lumpy gravy. Whisk constantly while adding.
- Underseasoning the Gravy: Taste the gravy after it thickens. It often needs more salt and pepper than you think to balance the richness.
Conclusion
This Cheesy Salisbury Steak recipe transforms simple ground beef into a deeply satisfying, family-friendly meal. The key lies in the flavorful, tender patty and the rich, homemade gravy that brings everything together. By following the step-by-step guide and avoiding common pitfalls, you can easily master this comforting classic. It’s a hearty, delicious dinner that promises to become a regular in your weekly rotation.