Pescatarian Salisbury Steak
Total time45 min
Prep time15 min
Cook time30 min
4.9(26)
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Learn more →Ingredients
4 servings
For the patties
- ¼ cup plain breadcrumbs
- 3 tbsp whole milk
- 1 lb ground beef (80/20)
- 1 tsp worcestershire sauce
- 1 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as canola or vegetable oil)
For the gravy
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 ½ cups beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the breadcrumbs and milk and let them sit for 2 minutes until the breadcrumbs absorb the milk and form a paste (panade).
- 2
Add the ground beef, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, garlic powder, onion powder, salt, and black pepper to the bowl. Mix with your hands just until combined — do not overwork. Divide into 4 equal oval patties, about 3/4 inch thick.
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