How To Make Classic Salisbury Steak in Just 30 Minutes

Instructions

1. 01

   Make the steak patties. Whisk the egg in a medium bowl to lightly break it up. Add the breadcrumbs, Worcestershire, and salt, and stir to combine. Add the beef and mix with clean hands until homogeneous. Divide the mixture into 4 portions and shape each into an oval patty about 1/2-inch thick.

2. 02

   Brown the steak patties. Heat the oil in a large skillet over medium heat until shimmering. Add the patties and sear until a dark brown crust forms, about 5 minutes. Flip the patties and cook until the second side is browned, 4 to 5 minutes more. Transfer the patties to a clean plate.

3. 03

   Make the mushroom gravy. Add the butter to the pan and scrape up the browned bits from the bottom of the pan with a wooden spoon. Add the mushrooms and shallots and cook, stirring regularly, until the mushrooms are tender and beginning to brown, about 8 minutes. Add the garlic and tomato paste and cook until fragrant, about 1 minute. Add the broth and stir until combined.

4. 04

   Return the patties to the gravy and braise. Return the patties and any accumulated juices to the pan, cover, and simmer until the patties are cooked through and the sauce has reduced slightly, 10 to 12 minutes.

5. 05

   Thicken the sauce and serve. Whisk the cornstarch and water together in a small bowl. Stir into the sauce and simmer until thickened, about 1 minute. Serve the patties with plenty of sauce.

6. 06

   Storage: Leftovers can be refrigerated in an airtight container up to 4 days.