Classic Salisbury Steak Recipe

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  2 Egg, Whole, Large(88g)
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  0.5 cup Whole Milk
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  3 tbsp Ketchup
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  1.5 tsp 1½ teaspoons sea salt
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  1 tsp Italian seasoning
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  1 tsp Garlic powder
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  1 tsp Mustard powder
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  0.3 tsp ¼ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  1.5 lbs 90/10 Ground Beef

  90% lean ground beef. Good middle-ground for flavor and macros.

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  0.8 cup Bread Crumbs, Dry, Plain
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  1 tbsp Olive oil
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  Parsley, Fresh
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  1 Yellow Onion(55g)
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  8 oz Mushrooms, Cremini
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  3 Garlic(9g)
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  2 tbsp Unsalted Butter
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  2 tbsp Flour, All-Purpose, White
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  0.8 tsp ¾ teaspoon sea salt
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  0.3 tsp Onion powder
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  2 cup Low Sodium Beef Broth
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  2 tsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 Beef bouillon cube(4g)

Instructions

1. 1In a medium bowl, whisk together the eggs, milk, ketchup, Italian seasoning, garlic powder, onion powder, mustard powder, Worcestershire sauce, salt, and black pepper until combined.
2. 2In a large bowl, gently combine the ground beef and bread crumbs using your hands. Add the egg mixture and mix until just combined. Form the mixture into six 1-inch-thick oval patties.
3. 3Heat olive oil in a large skillet over medium heat until glistening. Add the beef patties in a single layer and cook undisturbed for 4 minutes, then flip and cook for another 4 minutes until browned on both sides but not yet cooked through. Transfer the patties to a plate.
4. 4In the same skillet, heat olive oil over medium heat until glistening. Add the diced onion and cook, stirring occasionally, for 6–8 minutes until soft and translucent. Add the mushrooms and cook, stirring occasionally, for 5 minutes until softened. Add the fresh garlic and cook, stirring, for 1 minute until fragrant.
5. 5Add the butter to the skillet and stir until melted. Sprinkle the flour, mustard powder, garlic powder, onion powder, and salt over the mixture, stirring constantly for 1–2 minutes over medium heat to cook out the raw flour taste.
6. 6Slowly pour in the beef broth and Worcestershire sauce while stirring constantly to avoid lumps. Crumble in the beef bouillon cube and stir until dissolved. Increase heat to medium-high and bring to a boil for 1–2 minutes.
7. 7Nestle the beef patties back into the skillet, cover, and reduce heat to low. Simmer for 10–15 minutes until the internal temperature of the patties reaches 160°F on an instant-read thermometer.
8. 8Divide the Salisbury steaks and gravy evenly into 6 airtight containers while hot. Garnish each with fresh minced parsley before serving or storing.