Hearty, satisfying, and full of nostalgic flavor, Salisbury steak with beef consommé is a dish that has stood the test of time. Whether served on a chilly evening or as a comforting weekend dinner, this recipe evokes the warmth of home cooking. With savory beef patties bathed in a rich and flavorful consommé-based gravy, Salisbury steak can elevate any meal into something memorable. It’s simple to prepare but yields big on flavor, especially when paired with creamy mashed potatoes or buttered noodles. With the right ingredients and technique, anyone can make a tender, flavorful Salisbury steak with beef consommé at home.
Understanding Salisbury Steak
Salisbury steak is often mistaken for a fancy dish, but it’s actually grounded in American comfort food tradition. Named after Dr. James Salisbury, who promoted a diet heavy in minced beef, this dish is made with seasoned ground beef shaped into oval patties and served with a rich brown sauce.
Difference Between Salisbury Steak and Hamburger Steak
- Ingredients: Salisbury steak typically includes breadcrumbs, egg, and seasonings in the meat mixture.
- Gravy: Salisbury steak is served with a thickened sauce or gravy, often enhanced with onions and mushrooms.
- Texture: The texture is softer and more refined than a basic hamburger patty.
The addition of beef consommé takes this dish a step further, adding a depth of flavor that elevates the overall experience.
Key Ingredients
Gathering quality ingredients is the first step toward preparing a Salisbury steak that’s juicy and satisfying. Here’s what you’ll need:
For the Steak Patties:
- 1 pound ground beef (85% lean works well)
- 1/3 cup finely chopped onion
- 1/4 cup breadcrumbs (plain or seasoned)
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
For the Gravy:
- 1 can (10.5 oz) beef consommé
- 1 tablespoon cornstarch (mixed with 2 tablespoons water for slurry)
- 1 tablespoon Worcestershire sauce
- 1/2 cup sliced mushrooms (optional)
- 1 small onion, thinly sliced
- 1 tablespoon butter or oil
Making the Salisbury Steak Patties
The base of this dish is the ground beef patty mixture. This is where most of the flavor is built, so season it well and don’t overwork the meat.
Steps:
- In a large bowl, combine ground beef, chopped onion, breadcrumbs, egg, Worcestershire sauce, garlic powder, salt, and pepper.
- Mix just until combined overmixing can lead to tough patties.
- Shape into 4-5 oval-shaped patties, about 1/2-inch thick.
- Set aside on a plate while you prepare your skillet.
A properly seasoned patty is crucial. The Worcestershire sauce and garlic powder in the mix enhance the beef flavor while the breadcrumbs and egg help hold everything together.
Cooking the Patties
The patties should be browned in a skillet before simmering in the sauce. This not only adds flavor but also gives the exterior a nice crust.
Steps:
- Heat a large skillet over medium heat and add a tablespoon of oil.
- Place the patties in the skillet and cook for about 3-4 minutes per side, until browned but not fully cooked through.
- Remove the patties from the pan and set aside.
Use the same skillet to make your gravy so you can incorporate all the flavorful bits left from the seared meat.
Making the Beef Consommé Gravy
This gravy is what transforms simple meat patties into Salisbury steak. Using beef consommé rather than standard broth adds an extra layer of richness and depth.
Steps:
- In the same skillet, melt butter or add a touch of oil if needed.
- Sauté the sliced onions and mushrooms until softened and slightly golden, about 5-7 minutes.
- Pour in the beef consommé and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
- Bring to a simmer, then add the cornstarch slurry while stirring to thicken the sauce.
Once the sauce begins to thicken, it’s time to return the patties to the skillet.
Simmering and Finishing the Dish
Simmering allows the patties to cook through and absorb the savory flavors of the gravy. Keep the heat low to avoid overcooking.
Steps:
- Gently place the browned patties back into the skillet with the gravy.
- Cover and simmer over low heat for 15-20 minutes, or until the patties are fully cooked and tender.
- Occasionally spoon some of the gravy over the top of the patties to keep them moist.
Once done, taste the sauce and adjust the seasoning if needed. A touch of black pepper or an extra splash of Worcestershire can enhance the final flavor.
Serving Suggestions
Salisbury steak with beef consommé pairs wonderfully with a range of side dishes. Here are some popular options:
- Mashed Potatoes: Creamy mashed potatoes absorb the rich gravy beautifully.
- Egg Noodles: A traditional and easy pairing for this classic dish.
- Steamed Vegetables: Green beans, peas, or carrots add color and balance.
- Buttered Rice: A lighter alternative that still soaks up the flavorful sauce.
Garnish with chopped parsley for a fresh contrast and an appealing presentation.
Tips for Success
- Use 85% lean ground beef for the best texture and flavor.
- Don’t rush the simmering step it helps meld all the flavors together.
- Use low-sodium consommé if you want more control over the saltiness.
- Add a splash of cream to the gravy for a richer finish if desired.
Storage and Reheating
Leftover Salisbury steak stores well and often tastes even better the next day. Here’s how to handle leftovers:
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat or microwave covered with some extra gravy to prevent drying out.
- Freeze cooked patties and gravy in a sealed container for up to 2 months.
Salisbury steak with beef consommé is a timeless dish that’s both simple and deeply flavorful. From the tender ground beef patties to the rich and savory gravy, each bite delivers warmth and comfort. Whether served on a weeknight or for a special family dinner, this recipe will earn its place in your rotation. With just a few pantry staples and an easy cooking method, you can recreate a diner classic that’s sure to bring smiles to the table every time.