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This Salisbury steak with garlic mashed potatoes and corn brings the ultimate comfort food experience to your dinner table. The juicy beef patties smothered in rich gravy pair perfectly with creamy garlic mashed potatoes and sweet corn for a meal that satisfies every craving.
I first made this Salisbury steak dinner when my husband was feeling under the weather and craving something hearty. The moment he took his first bite, his eyes lit up and he declared it better than his mother’s version which had been his childhood favorite.
Ingredients
For the Salisbury Steak
- Ground beef: Preferably 80/20 lean to fat ratio for the perfect juicy texture
- Breadcrumbs: Act as a binding agent while keeping the patties tender
- Milk: Helps soften the breadcrumbs and adds moisture to the meat mixture
- Onion: Provides aromatic flavor and slight sweetness throughout the patty
- Egg: Works as the key binding ingredient to hold everything together
- Worcestershire sauce: Delivers that umami depth that makes Salisbury steak distinctive
- Olive oil: For searing the patties and developing a beautiful brown crust
- Beef broth: Forms the foundation of your rich gravy
- Cornstarch: Optional thickening agent for achieving the perfect gravy consistency
- Ketchup: Adds subtle sweetness and tanginess to balance the savory gravy
- Dijon mustard: Provides a sophisticated sharpness to cut through the richness
For the Garlic Mashed Potatoes
- Potatoes: Russet or Yukon Gold work best for their starch content and smooth texture
- Garlic: Fresh cloves provide aromatic flavor that infuses throughout the potatoes
- Milk or cream: Adds necessary moisture and creaminess
- Butter: Creates richness and silky texture essential for perfect mashed potatoes
For the Corn
- Fresh or frozen corn: Both work wonderfully depending on seasonal availability
- Butter: Enhances the natural sweetness of the corn and adds richness
Step-by-Step Instructions
- Prepare the Meat Mixture:
- Combine the ground beef with breadcrumbs and milk in a large bowl allowing the breadcrumbs to absorb the moisture for about 5 minutes. Add the finely chopped onion making sure the pieces are uniform for even distribution throughout the patties. Mix in the egg, Worcestershire sauce, salt, and pepper using your hands to gently incorporate all ingredients without overworking the meat which can make the patties tough.
- Form the Patties:
- Shape the meat mixture into oval patties about 3/4 inch thick using slightly wet hands to prevent sticking. Press a small indentation in the center of each patty with your thumb, this prevents the patties from puffing up in the middle during cooking ensuring they cook evenly throughout.
- Sear to Perfection:
- Heat olive oil in a large skillet until shimmering but not smoking. Place the patties in the hot skillet without overcrowding, leaving space between each patty. Let them cook undisturbed for a full 4 minutes to develop a deep brown crust before flipping and cooking the other side for another 4 minutes.
- Create the Signature Gravy:
- While the patties are cooking, whisk together the beef broth, ketchup, and Dijon mustard in a separate bowl until well combined. Once both sides of the patties are browned, pour this mixture into the skillet around the patties, not directly on top to preserve the crust. Reduce heat to medium low and simmer for 10 to 15 minutes allowing the flavors to meld and the sauce to reduce slightly.
- Perfect the Potatoes:
- Start the potatoes while the meat is cooking by placing the cubed potatoes in cold salted water and bringing to a boil. Cook until fork tender, about 15 to 20 minutes. Drain thoroughly then return to the hot pot for a minute to evaporate excess moisture. Add the minced garlic directly to the hot potatoes allowing the residual heat to mellow the raw garlic flavor. Pour in warm milk or cream and butter then mash until your desired consistency is reached.
- Prepare the Corn Accompaniment:
- For fresh corn, bring a large pot of water to a boil and cook the corn for 3 to 5 minutes until tender but still crisp. For frozen corn, heat butter in a sauté pan and cook the corn until heated through, about 5 minutes. Season immediately after cooking while the corn is still hot to allow the salt and pepper to adhere properly.
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The Worcestershire sauce in this recipe is my secret weapon. My grandmother taught me to add an extra dash just before serving to brighten all the flavors. The first time I made this for my father-in-law, a retired chef, he asked for the recipe which remains one of my proudest cooking moments.
Make Ahead Magic
This Salisbury steak dinner components can all be prepared in advance making it perfect for busy weeknights. The patties can be formed and refrigerated up to a day ahead just bring them to room temperature before cooking. The gravy can be made separately and stored in the refrigerator for up to three days, simply reheat and pour over freshly cooked patties. Even the mashed potatoes reheat wonderfully, particularly if you add an extra splash of milk when warming them up to restore their creamy texture.
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Smart Substitutions
Don’t have ground beef on hand? This recipe works beautifully with ground turkey for a lighter version, though you’ll want to add a tablespoon of olive oil to the meat mixture to maintain juiciness. Plant based ground meat alternatives also work well with minimal adjustments. For gluten free diets, replace the breadcrumbs with crushed gluten free crackers or certified gluten free breadcrumbs. Dairy free milk alternatives work wonderfully in both the meat mixture and mashed potatoes, though oat milk provides the closest flavor to traditional dairy milk.
Family Style Serving
Transform this classic into an impressive family style presentation by arranging the Salisbury steaks on a large platter surrounded by the mashed potatoes and corn. Pour some of the gravy over the steaks letting it pool slightly around the base and serve the remainder in a gravy boat for people to add as desired. For special occasions garnish with fresh parsley or chives sprinkled across the entire dish for a pop of color against the rich browns and creamy whites of this satisfying meal.
Historical Context
Salisbury steak has been an American comfort food staple since the late 19th century when it was developed by Dr. James Salisbury as what he believed to be a health food. He recommended eating this ground beef dish three times daily for optimal health. While modern nutrition science might disagree with his specific recommendations, the delicious combination of seasoned ground beef with gravy has remained a beloved American classic through generations, adapting from its original medicinal purpose to the ultimate comfort food we enjoy today.
Frequently Asked Questions
- → How can I make the Salisbury steak patties tender?
To ensure tender patties, do not overmix the ingredients when combining ground beef, breadcrumbs, milk, onion, and egg in a bowl. Mix just until combined.
- → Can I use a different type of meat for the Salisbury steak?
Yes, you can substitute the ground beef with ground turkey, chicken, or pork. Adjust the cooking time accordingly to ensure it’s cooked through.
- → What’s the best way to mash potatoes without lumps?
Boil the potatoes until they are very tender, then use a potato masher, ricer, or hand mixer to mash them. Be careful not to overmix, as it can make them gummy.
- → Is fresh corn better than frozen in this dish?
Both fresh and frozen corn work well. Fresh corn can be cooked and brushed with butter for a summery taste, while frozen corn is a convenient year-round option.
- → How can I thicken the gravy for the steak?
To thicken the gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir the mixture into the gravy and simmer until it thickens.
- → Can I make this ahead of time?
Yes, you can prepare the patties and gravy ahead of time and store them in the refrigerator for up to 2 days. Reheat gently before serving. The mashed potatoes and corn are best made fresh but can also be reheated if needed.