Salisbury steak with mushroom gravy is an easy to prepare comfort food for whole faimly. This Salisbury steak recipe tastes different from the firm American steak. It's fluffy, tender and juicy, and the rich flavor is unforgettable. I'll show you how to master the ratio of ingredients and the frying methods to achieve the authentic flavor!
Ingredients
- 0.8 lb /360g ground beef, (mince)
- 0.7 lb /300g ground pork (mince)
- 150 g onion, chopped
- 1 egg
- 60 g panko breadcrumbs, (or 1/3 cup of ordinary breadcrumbs)
- 120 ml milk
Instructions
- Cut the onion and fry it until it's caramelized, then take it out and let it cool. (Note 1)
- First, mix the panko breadcrumbs evenly with the milk. Let the milk soak into the powder. (Note 2)
- Mix ground beef, ground pork and one egg, add some salt first and mix it well with your hands. (Note 3)
- Then add the panko breadcrumbs with the milk, fried onion and black pepper and stir quickly and vigorously in the same direction. (Note 4)
- First, put some cooking oil on both hands and pat the patties up and down to get the air out. Pat it very firmly into oval patties about 3/4" / 1 2/3 cm thick. (Note 5)
- Gently press the burger steak in the center to form a recessed circle and let it rest for 3-5 minutes. (Note 6)
COOKING:
- Turn only one side.Heat the oil in a skillet over high heat. Put the steaks in and fry the first side for 1 minute until browned, then carefully turn and fry the other side (they're still raw inside). (Note 7)
- Add water and simmer.Then add 2 tablespoons of water, cover, turn the heat to low and let it simmer for 5 minutes.9. Serve on a plate and enjoy. (Note 8)
Please see my other post for mushroom gravy.
- Serve on a plate and enjoy.
Video
Tips & Notes:
- Finely chop the onion and fry it in a pan until it caramelizes. That's the secret to delicious burger steak.Then let it cool before you mix it with the ground beef, otherwise the heat will melt the fat of the ground beef and it'll be greasy and meaty.
- There are many types of panko breadcrumbs. The Japanese panko breadcrumbs are coarser, have a lighter flavor, and are light in texture and taste better. The milk eliminates the fishy smell and makes the meat juicier. The ratio of panko breadcrumbs to milk is 1:2, i.e. 25 g. panko breadcrumbs: 50c.c. Milk.
- The ratio of ground beef to ground pork is 3:2, i.e. 150g:100g. The ground pork contains more fat, which makes the burger juicier. You can also use only ground beef, but then you need to add more fat.
- In this way, stickiness and gluten are created, so the burger steak becomes dense and supple and doesn't fall apart so easily.
- Apply some cooking oil to both hands first to make it less sticky. This will prevent the air in the center of the burger from tearing as it drips out of the pan and heats up. Don't make the hamburger steak too thin or it'll lose its flavor and moisture!
- Gently press the center of the burger steak into a sunken circle. When you pan fry the burger, it'll expand a bit, which makes the shape nice. The pinched hamburger steak can be placed directly in the pan or kept in the refrigerator for 15 minutes so that the tissue gets stronger and you don't have to worry about it accidentally breaking and deforming.
- The concept of fried hamburger steak is very similar to fried steak. It needs to be fried until the surface is golden and colored, and you should try to turn only one side" so that the surface is completely caramelized (colored) and cooked evenly.
- Use the steam to steam the inside of the burger steak to keep it soft and juicy. If you use only oil for frying, it can easily get too old and dry.
Open the lid to see if it's cooked. Pierce directly into the center with a chopstick. If translucent gravy comes out instead of blood, it's cooked. You can switch to high heat and continue searing the meat on both sides for 15 seconds. Serve on a plate and enjoy.
- Avoid too much lean meat.
To make a tasty hamburger, the amount of fat in the beef part is the key to choosing. Ground beef with a greater distribution of fat and plenty of fat is the ideal ingredient for hamburger steaks, resulting in a juicy, soft and moist steak. It's recommended to choose cuts of meat that contain about 15-20% fat. - Stir the ground beef with a spoon.
It's best to stir the steak gently with your clean hands so that the fat melts from the heat of your hands. - The hamburger steak is too firm.
A steak that is too firm won't be tender enough. It's a good idea to pat the hamburger steak back and forth with both hands until the air inside is forced out and it stops spreading. - There is no recessed circle in the center of the hamburger steak.
The center of the thick steak isn't as easy to sear. Therefore, you should press a recessed circle in the center of the steak. - Insufficient frying temperature.
The temperature of the frying pan shouldn't be too low. The surface of the hamburger steak should be nicely browned at a high temperature and the juices should be firmly trapped. - Overturning.
Overturning the steak, it'll lose its juices. Remember to sear one side until browned before flipping. When the other side is also browned and the center cavity puffs up, the steak is almost done. - Press the steak down with a spatula.
Some people press the steak down firmly with a spatula to speed up cooking in the center of the steak, but in doing so, the rich meat juices inside are lost! If you want to shorten the cooking time, it's a good idea to make the hamburger steak smaller and thinner next time. - Cut the burger steak to check the degree of cooking.
Never cut a burger steak to check if it's cooked on the inside, or you'll lose all the delicious sauce that's trapped inside. To determine if the steak is cooked through, you can carefully poke the center of the burger steak with a chopstick. When translucent sauce comes out of the puncture, the steak is cooked through.
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
