Mushroom and Shallot Salisbury Steak Recipe

Step 1

Toss ¾ cup panko breadcrumbs, 1 Tbsp. plus 2 tsp. Worcestershire sauce, and 2 shallots, finely chopped, in a large bowl. Let sit 5 minutes to allow panko to hydrate.

Step 2

Add 1 large egg, 1 lb. ground beef, 5 garlic cloves, finely grated, 2 tsp. mustard powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly ground pepper to panko mixture and mix with your hands to combine. Form meat mixture into 4 oval patties about ¾” thick; place on a parchment-lined baking sheet.

Step 3

Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Working in batches if needed, cook patties until deep golden brown, 5–7 minutes per side. Transfer to a plate. Pour fat from skillet; discard.

Step 4

Melt 4 Tbsp. unsalted butter in same skillet over medium-high heat. Cook 3 shallots, thinly sliced, stirring often, until softened, about 3 minutes. Add 1 lb. crimini mushrooms, thinly sliced, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring often, until mushrooms release their liquid and brown slightly (liquid should have evaporated), 8–10 minutes. Add remaining 4 garlic cloves, finely grated; cook, stirring, until fragrant, about 30 seconds.

Step 5

Sprinkle in 3 Tbsp. all-purpose flour and stir to coat shallots and mushrooms. Stirring constantly, gradually add 3 cups low-sodium chicken broth, then juice of 1 lemon, 5 sprigs thyme, remaining 1 tsp. mustard powder, and ½ tsp. freshly ground pepper. Bring to a simmer and cook, adjusting heat as needed to maintain a gentle simmer, until sauce is reduced by about half, 10–12 minutes. Taste and season with more salt and pepper if needed.

Step 6

Add Salisbury steak patties to sauce; simmer until heated and cooked through and sauce is thick enough to coat a spoon, about 5 minutes. Remove from heat and top with ¼ cup coarsely chopped parsley to serve.

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