Salisbury Steak


4-salisbury steak

By Kim Ahlström from Tokyo, Japan (Tsubame-fuu hamburg steak @Tsubame) [CC-BY-2.0], via Wikimedia Commons

Getting hold of a perfect recipe for Salisbury steak is so hard to find, especially if you are willing to make it healthy. But your search gets over at Drilldoggy, because this recipe will help you make the best Salisbury steak you ever tasted!

A far cry from the pale masses meat, drenched in mushroom gravy, this Salisbury steak is bursting with robust flavors and smells divine, thus turning each bite into a lavish treat. So ditch the processed button mushrooms and jazz up the dish with the earthiness of the wild mushrooms like trumpets or shiitake. Its woody aroma blends with the caramelized onions and red wine to create magic. When paired with grass-few beef, the final outcome is so deeply satisfying that it can soothe your mind and soul after a hectic day at work.

Any regular American would prefer to eat his Salisbury steak with noodles and mashed potatoes. But team it up with crusty weight loss bread, slathered with wild mushroom butter and experience how a humble dish elevates to the divine!


Serves: 3-4

For the steak:

  • 1 lb ground grass-fed beef
  • 1 egg yolk, slightly beaten
  • 2 shallots, minced
  • 2 tbsp clarified butter
  • ½ tsp freshly ground black pepper
  • ½ tsp unrefined sea salt

For the gravy:

  • 2 cups dry red wine
  • 2 cups beef stock
  • ¾ lb wild mushrooms
  • ¼ cup clarified butter
  • 2 fresh thyme sprigs
  • 1 large yellow onion, peeled and thinly sliced


  • Place the ground beef in a mixing bowl and stir in the mixed shallots, beaten egg yolk as well as a dash each of seasonings until well combined.
  • Split the meat mixture into 4 equal portions and shape each of them into a patty; save them for later.
  • To make the sauce, pour the red wine and beef stock into a stock pot.
  • Drop in the thyme sprigs and bring the mixture to a boil over medium-high flame.
  • Bring it down to a simmer and continue to do so until it reduces to ¾ of its original volume; get rid of the thyme sprigs.
  • Spoon 2 tbsp clarified butter in a cast iron skillet and melt it over medium heat until it foams.
  • Throw in the onion slices and saute for 10 minutes or until they caramelize.
  • Transfer them into a bowl and saute the mushrooms in the same pan until they brown and give out a pleasant woody aroma; set them aside as well.
  • Melt 2 more tbsp clarified butter in the skillet and place the meat patties on it.
  • Cook each side for 4-5 minutes or until the patties are seared and browns nicely while still retaining a pinkish tinge inside.
  • Return the sautéed onions and mushrooms in the skillet and pour in the reduction sauce.
  • Whisk in rest of the clarified butter until well combined and simmer the mixture over moderately low heat for 5-8 minutes or until the steaks are properly cooked.
  • Dish out the steaks onto serving plates and smother them with the sauce from the pan.
  • Serve hot.