Wooster Sauce Skillet Salisbury Steak

Wooster Sauce Skillet Salisbury Steak

Featuring

Classic comfort food gets a flavor boost from Wooster Sauce. It seasons the beef patties and also enriches a silky onion mushroom gravy for a cozy dinner that feels like a steakhouse meal in one pan.

Ingredients

For the Salisbury Steaks

• 1 pound ground beef (80 to 85 percent lean)
• 1/3 cup plain breadcrumbs
• 1/4 cup milk
• 1 large egg
• 2 tablespoons finely minced onion
• 2 teaspoons Wooster Sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil, for searing

For the Onion Mushroom Gravy

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, thinly sliced
• 6 ounces cremini or button mushrooms, sliced
• 1 small garlic clove, minced
• 2 tablespoons all purpose flour
• 2 cups beef broth (low sodium if possible)
• 1 tablespoon Wooster Sauce
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

To Serve

• Mashed potatoes, buttered noodles, or rice
• Chopped fresh parsley, optional

Instructions

1. Make the Salisbury steak mixture
   1. In a large bowl combine breadcrumbs and milk. Stir and let sit for 2 to 3 minutes until the breadcrumbs soak up the milk.
   2. Add the ground beef, egg, minced onion, 2 teaspoons Wooster Sauce, Dijon mustard, salt, garlic powder, and black pepper.
   3. Gently mix with a fork or your hands just until everything is evenly combined. Try not to overwork the meat so the patties stay tender.
2. Shape the patties
   1. Divide the mixture into 4 equal portions.
   2. Shape each portion into an oval patty about 3/4 inch thick. Press a slight dent in the center of each patty with your thumb so they cook evenly.
3. Brown the patties
   1. Heat 1 tablespoon olive oil in a large skillet over medium high heat.
   2. Add the patties and cook for 3 to 4 minutes per side, until well browned. They do not need to be cooked through yet.
   3. Transfer the browned patties to a plate and set aside. Leave any browned bits in the skillet. They will add flavor to the gravy.
4. Cook the onions and mushrooms
   1. Reduce the heat to medium. Add the butter and 1 tablespoon olive oil to the same skillet.
   2. Add the sliced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
   3. Add the sliced mushrooms and cook for another 4 to 5 minutes, until the mushrooms release their moisture and begin to brown.
   4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Make the Wooster Sauce gravy
   1. Sprinkle the flour over the onions and mushrooms. Stir well to coat and cook for 1 minute.
   2. Slowly pour in the beef broth while stirring and scraping the bottom of the skillet to release any browned bits.
   3. Stir in 1 tablespoon Wooster Sauce, Dijon mustard, salt, and black pepper.
   4. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until the gravy thickens slightly.
6. Simmer the patties in the gravy
   1. Nestle the browned Salisbury steak patties into the gravy, along with any juices that collected on the plate.
   2. Spoon some of the gravy over the top of each patty.
   3. Reduce the heat to medium low, cover, and simmer for 8 to 10 minutes, or until the patties are cooked through and reach 160°F in the center.
   4. Taste the gravy and adjust with a little more Wooster Sauce or salt if needed.
7. Serve
   1. Serve the Salisbury steaks over mashed potatoes, buttered noodles, or rice.
   2. Spoon plenty of onion mushroom gravy over each portion.
   3. Sprinkle with chopped fresh parsley if you like and enjoy hot.

Tips

• For extra rich flavor, use half ground beef and half ground pork in the patties.
• If the gravy becomes too thick, stir in a splash of broth or water until it reaches your preferred consistency.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well in a covered skillet over low heat.