This is not your lunch lady’s Salisbury steak recipe. No. Not by any means. We pair grass-fed beef with earthy oyster and shiitake mushrooms, fresh thyme, and mineral-rich homemade beef bone broth. It’s a luxurious dish – rich and robust.
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Salisbury Steak Recipe
Fragrant with the woodsy perfume of wild mushrooms, red wine and caramelized onion, this Salisbury steak recipe elevates a humble dish from pallid and pasty meat served in grade-school lunchrooms of your childhood to the divine.
Servings: 4 servings
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Ingredients
steaks
- 1 pound ground beef
- 2 shallots very finely minced
- 1 egg yolk beaten
- ½ teaspoon finely ground real salt
- ½ teaspoon black pepper
- 2 tablespoons ghee
mushroom sauce
- 2 cups bone broth
- 2 cups red wine
- 2 sprigs fresh thyme
- ¼ cup ghee
- ¾ lb wild mushrooms
- 1 large yellow onion sliced thin
Instructions
- Toss ground beef, minced shallots together in a mixing bowl and stir to combine roughly. Fold in beaten egg, salt and pepper. Continue stirring the meat, seasonings and egg yolk together until the mixture is thoroughly combined.
- Form the seasoned meat into four patties and set aside while you begin preparing the mushroom and onion reduction sauce.
- Bring beef stock, red wine and fresh thyme to boil over a moderately high flame. Continue simmering until reduced by half to three-quarters.
- Melt two tablespoons clarified butter in a cast iron or stainless steel skillet over a moderate flame. When the butter is frothy, but not yet browned, toss in onions and fry until they release their fragrance and their edges begin to caramelize. Remove the onions from the pan, and toss in the mushrooms, taking care not to overcrowd the pan. Continue sautéeing the mushrooms until fragrant and brown. Set aside.
- Melt two more tablespoons clarified butter in the skillet and add the salisbury steak patties to the hot fat - searing on both sides until nice and brown on the outside but still pink in the center. Smother with sautéed mushrooms and onions.
- Once the wine and stock are reduced by half to three-quarters, remove and discard the sprigs of thyme. Whisk in two tablespoons butter and continue simmering for one to two minutes.
- Pour the reduction sauce over the Salisbury steaks, mushrooms and onions. Continue to simmer over a moderately low flame until the steaks are cooked through.
- Serve hot, with pan sauce.
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Wen says
Is there something that can be used in place of the wine?
Jenny says
You can use more broth.
Jen C says
I used store-bought organic beef broth and ended up with a reduced but very liquidy sauce - which makes sense because I do realize that none of the "good stuff" (collagen, etc.) is left in store-bought broth. I decided to add arrowroot powder and the pan drippings to the reduction and it was alright. This is not a reflection on your recipe but an indicator that I didn't use the proper ingredients to do this recipe justice, so I just wanted to warn those who may not make homemade bone broth that this may happen. I still enjoyed it, but think I will need to serve it with a gravy instead in the absence of homemade beef stock. Thanks for all of your valuable information and recipes here on your lovely website!
Lynda says
I am going to plan to make the sauce with vegetables in a slow cooker today, then add the steaks with some veggies later. My husband will be working late tonight and that way we can have our meals still fresh.
Kendra says
My daughter is allergic to eggs, any thoughts on omitting or substituting?