Chef John's Salisbury Steak Recipe

This dish hit the spot for me - just what I was in the mood for: a classic, comforting meal. I elevated the patties by incorporating 1/2 tsp of garlic and onion powder, along with 1/2 tsp of Spanish smoked paprika, which brought out even more delicious flavors. Chef John, you certainly know how to impress!

I have made this recipe twice, following it almost exactly as written, and it turned out wonderfully both times. On my second try, I made a few slight modifications: I added a bit more flour to the roux by making a slurry and incorporating it into the mixture. However, upon reviewing the video, I realized it might have been better to stick to the original recipe and just exercise a bit more patience. I sautéed the mushrooms separately in ghee at the beginning to give them some extra color and kept them separate until the final step. I browned the onions until they were amber, stopping short of full caramelization. I followed the chilling step after adding the breadcrumbs, eggs, etc. both times, which I believe helped the patties hold together well. To enhance the flavor, I included some beef base and roasted garlic base in the gravy. I used store-bought stock instead of homemade, and if I had used homemade stock, I likely wouldn't have needed to add anything extra. I give this recipe five stars because it is excellent as written.

I enjoyed this dish very much. I prefer it without ketchup and instead use a good tomato sauce in the gravy. I added garlic for extra flavor. To make it a 'one pot meal', I browned the steaks, removed them from the pan, and made the gravy. Then, I returned the steaks to the pan, covered it, and simmered for 10 to 15 minutes. The result was delicious!

My husband and I have fond memories of these Salisbury steaks not from TV dinners, but from our school cafeteria meals back in the days when real chefs would cook homemade meals for kids. We enjoy this dish a few times a year, and while my recipe is quite similar, I skip the ketchup. I have a slightly different method—I first fry the patties with onion, mushrooms, and a clove or two of minced garlic in a tablespoon of oil and a tablespoon of butter. Once the meat is browned, I set it aside on a plate and deglaze the pan with a couple of tablespoons of red wine. I sprinkle about 1-2 tablespoons of instant flour over the veggies and continue to make the gravy, adding a generous tablespoon of butter at the end for a shiny finish. I return the patties to the pan to heat in the sauce and always make sure to pour back any juices that collected on the plate. I always serve this dish with freshly made mashed potatoes and a couple of vegetables on the side.

I have experimented with various Salisbury Steak recipes, but this one has become my husband's absolute favorite. I had to make a gluten-free version, so I used gluten-free bread crumbs. The secret to the deliciously rich gravy flavor? Ketchup. To thicken the gravy, I mixed cornstarch with a bit of beef broth.

It was quite simple to prepare, and the recipe yielded enough for 20 children at a daycare. I will update you on how it turns out for lunch tomorrow. There was a bit too much liquid, so I omitted the mushrooms but incorporated the liquid into the gravy.

This dish was absolutely delightful! It was simple to prepare and a hit with the whole family. I stuck to the recipe, but opted for ground turkey instead of beef, and it turned out incredibly tasty! I will definitely be making this again!