Homemade Salisbury Steak has to be the one TV dinner you knew if you grew up in the ’70s. I believe the most popular brand was the Hungry Man TV dinner. They were a great time saver for parents and offered all the major food groups. My mom also had her own recipe for Salisbury steak and hers was so good.
Today I’m making my version of this iconic meal. My Homemade Salisbury Steak with mash potatoes and corn brings back so many memories. This one’s for you mom!
Prep Time: 15 minutes
Cook Time:38 to 40 minutes
Total Time: 55 minutes
Yields: 4 servings
Equipment: 1 (12-inch) cast-iron skillet, large mixing bowl, small mixing bowl, whisk
2 pounds ground pork (2 pound lean pork loin ground up by my butcher)
3 tablespoons of olive oil
1/4 stick butter plus 1 tablespoon (3 tablespoons total), unsalted
1 large onion, thinly sliced into half-moons
1 pint of white button mushrooms, sliced
1/4 cup of ricotta cheese, room temperature
2 tablespoons of whole milk
2 tablespoon fresh Italian flat-leaf parsley, finely chopped
1 to 1 1/4 cups seasoned breadcrumbs, Italian-style
2 extra-large eggs, beaten
8 dashes of Worcestershire sauce
1/4 cup plus 2 tablespoons of ketchup
2 tablespoons of fresh garlic, grated
3 teaspoons Kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons fresh thyme leaves, chopped
1 tablespoon of fresh rosemary leaves, roughly chopped
1 cup of beef bone broth, (substitute unsalted beef stock)
1/2 cup of beef comsommé
1 teaspoon of Kitchen Boquet, seasoning sauce
1 (15-ounce) bag of frozen sweet corn, thawed
1 heaping tablespoon cornstarch
1 tablespoon of beef bone broth, unsalted
In a large mixing bowl start with ricotta cheese, freshly chopped Italian parsley, Italian seasoned bread crumbs, beaten eggs, 3 dashes of Worcestershire sauce, milk, ketchup, freshly grated garlic, 2 teaspoons of Kosher salt, and 1 teaspoon of fresh ground black pepper, mix until the consistency is like wet sand. If needed, adjust by adding an extra 1/4 cup of breadcrumbs.
Next, add the ground pork into the bowl, combine everything together, do not overmix. In the bowl, using your hands, divide the meat into four (4) equal quadrants. Take a quarter of the mixture and form an oval patty. Hold the patty in your hand, with your other hand, take your fingers and make indentations going across the patty on one side. Transfer the patty to a plate. Repeat this process three more times.
As the patties cook, the indentions will act as though they’ve been cooking on a grill and give you great looking grill marks. Repeat this with the other 3 patties. Transfer to a platter and set aside.
In a cast-iron skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Place the patties indentation side down first. After patties have browned for 3 to 4 minutes, turn the patties over and cook for another 3 to 4 minutes, or until browned. Transfer the patties to a platter and pour off any excess grease.
In the same skillet, reduce the heat to medium, add 2 tablespoons of olive oil with 1/4 stick of butter. Add the sliced onions, stir and cook until golden brown. Next, add the sliced mushrooms. Stir, and cook until the onions and mushrooms start to soften 7 to 10 minutes. Add the fresh thyme leaves stir to combine. As the onions and mushrooms get some nice color, and their liquid has evaporated, season with 1 teaspoon of Kosher salt and 1/2 a teaspoon of fresh ground black pepper.
At this point, to the onions and mushrooms add ketchup, around 5 dashes of Worcestershire sauce, seasoning sauce (Kitchen Boquet), rosemary, and beef broth, and beef consommé, stir to combine.
Next, in a small mixing bowl add 1 heaping tablespoon of cornstarch with 1 tablespoon of beef broth. Whisk until smooth and paste-like. Add the *cornstarch slurry to the sauce, stir to combine. When the sauce starts to thicken turn the heat down to low.
Add the Saulibury steak patties back into the sauce.
As the patties are simmering, spoon some of the gravy with mushrooms and onions over the top of each one. Let simmer on low heat for 15 to 20 minutes or until the Saulisbury steaks are no longer pink in the middle.
Keeping with the tradition of the “TV Dinner”, I like to serve my Homemade Salisbury Steak with my Homestyle Mashed Potatoes and sweet corn. There you have it my Homemade Salisbury Steak.
*Cornstarch Slurry: For each cup of liquid you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid (broth or water) and stir until smooth paste forms. This is your slurry. Wisk the slurry into the hot, simmering liquid you want to thicken.