This hearty Salisbury steak, made with tasty ground beef and a rich gravy, pairs perfectly with smooth, creamy mashed potatoes. It’s comfort food at its best!
You know, there’s something special about seeing that plate come together. I can’t help but indulge in the cozy vibes it brings to dinner time—just like a warm hug!
I love how the mashed potatoes are fluffy and soak up that delicious gravy. It makes the whole meal feel extra special, and trust me, everyone will ask for seconds!
Key Ingredients & Substitutions
Ground Beef: I recommend using 80% lean ground beef for its balance of flavor and moisture. If you prefer a leaner option, consider ground turkey or chicken, but keep in mind the texture might be a bit different.
Breadcrumbs: These help bind the patties together. If you’re avoiding gluten, use gluten-free breadcrumbs or crushed crackers. I’ve also used oats in a pinch, and it works just as well!
Milk: Whole milk gives a nice creaminess, but you can swap in almond milk or any other non-dairy milk if needed. Just ensure it’s unsweetened to keep the flavor in check.
Potatoes: I prefer Russet potatoes for their fluffiness when mashed. Yukon Golds are a great alternative, offering a slightly richer flavor. Just avoid waxy potatoes like red ones, as they’ll yield a thicker texture.
Dijon Mustard: This adds a nice depth of flavor. If you don’t have it, a bit of yellow mustard or even horseradish can work, though it will change the flavor slightly.
How Can You Make Sure the Gravy is Smooth and Flavorful?
Getting the gravy right is key to a great Salisbury steak experience. Here are steps to ensure it’s smooth and tasty:
- When making the roux, cook the flour with the onions until it’s slightly golden. This removes that raw flour taste.
- Always whisk the broth in gradually. This prevents lumps from forming and gives you a silky texture.
- Taste the gravy before serving! Adjust the seasoning as needed. More Worcestershire sauce can deepen the flavor.
And remember, if the gravy is too thick, just whisk in a little more broth or milk until you reach your desired consistency!
Classic Salisbury Steak with Creamy Mashed Potatoes
Ingredients You’ll Need:
For the Salisbury Steak:
- 1 lb (450g) ground beef (preferably 80% lean)
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 large egg
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard (optional)
- Salt and black pepper to taste
- 2 tbsp vegetable oil or butter for frying
For the Gravy:
- 2 tbsp butter
- 1 small onion, sliced
- 1 clove garlic, minced
- 2 cups beef broth
- 2 tbsp all-purpose flour
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
For the Creamy Mashed Potatoes:
- 2 lbs (900g) Russet or Yukon Gold potatoes, peeled and cut into chunks
- 4 tbsp unsalted butter
- 1/2 cup whole milk (or cream for extra richness)
- Salt to taste
- Freshly ground black pepper
- Optional: chopped fresh parsley or chives for garnish
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for preparation and around 30 minutes for cooking. In total, you’re looking at about 45 minutes. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Mashed Potatoes:
Start by peeling and cutting the potatoes into chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are tender. Once done, drain the potatoes and put them back in the pot.
2. Mash the Potatoes:
Add butter, milk, salt, and pepper to the drained potatoes. Using a potato masher or a hand mixer, mash until they are smooth and creamy. Cover them to keep warm while you prepare the Salisbury steak.
3. Make the Salisbury Steak Patties:
In a large bowl, combine the ground beef, breadcrumbs, milk, finely chopped onion, egg, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix gently until just combined; be careful not to overmix to keep the meat tender. Form the mixture into 4 to 6 oval patties, about ¾ inch thick.
4. Brown the Patties:
In a large skillet, heat the vegetable oil or butter over medium-high heat. Add the patties and cook for about 4-5 minutes on each side until browned but not fully cooked through. Remove the patties from the skillet and set aside.
5. Make the Gravy:
In the same skillet, melt butter and sauté the sliced onions and minced garlic until softened and translucent, which should take about 3-4 minutes. Sprinkle the flour over the onion mixture and stir well to create a roux. Cook for another 1-2 minutes.
6. Add the Broth:
Gradually stir in the beef broth while whisking to avoid lumps. Add Worcestershire sauce, salt, and pepper. Bring everything to a simmer as the gravy thickens beautifully.
7. Simmer the Patties in Gravy:
Carefully return the browned patties to the skillet, spooning some gravy over them. Reduce the heat to low, cover, and let them simmer for 10-15 minutes, until the patties are fully cooked and the flavors meld together.
8. Serve and Enjoy:
Before serving, taste the gravy and adjust the seasoning if needed. Serve the Salisbury steaks hot, drizzled with onion gravy, alongside the creamy mashed potatoes. Feel free to garnish the potatoes with chopped parsley or chives!
Enjoy this classic comfort meal that’s perfect for cozy dinners!
FAQ for Classic Salisbury Steak with Creamy Mashed Potatoes
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lean alternative. Just keep in mind that turkey may need a bit more seasoning to enhance the flavor, so feel free to add additional spices or herbs to the mixture.
What Should I Serve with Salisbury Steak?
This dish is delicious served with creamy mashed potatoes, but you can also pair it with rice, noodles, or a side of steamed vegetables for a well-rounded meal.
How Do I Store Leftovers?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat to maintain the tenderness of the meat and the creaminess of the gravy.
Can I Make the Gravy Ahead of Time?
Yes! You can make the gravy in advance and store it in the fridge for up to 3 days. Just reheat it gently before serving. You may need to add a splash of broth or water to thin it out if it’s thickened in the fridge.
