Salisbury Steak

Method

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1. Soak the breadcrumbs in the milk for 5 minutes until pasty, then mix with the mince, egg, Worcestershire sauce, mustard, onion powder, salt and pepper. Handle it lightly — overworked mince turns springy.

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2. Shape into 6 oval patties about 2 cm thick and press a shallow dimple into the centre of each so they stay flat.

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3. Heat the oil in a large frying pan over medium-high and brown the patties in two batches, 3 minutes a side, until well crusted. They will not be cooked through. Set aside.

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4. Drop the heat to medium, add the onions with a pinch of salt, and cook 10 minutes, stirring and scraping, until soft and properly golden. This is where the gravy gets its sweetness.

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5. Add the mushrooms and cook 6 minutes more until browned and their liquid has gone.

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6. Stir in the flour and cook 1 minute, then pour in the stock a third at a time, whisking each addition smooth before the next.

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7. Add the Worcestershire sauce and mustard and simmer 5 minutes until it coats a spoon.

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8. Return the patties and any juices, cover, and simmer gently 12 minutes until cooked through and the gravy has thickened around them.

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9. Scatter with parsley and serve.

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Chef’s Tips

• Ten minutes on the onions, genuinely. Five gives you a pale gravy that tastes of flour.
• Do not press the patties while they brown. You are squeezing out the fat that makes them worth eating.
• The dimple stops them doming into meatballs.

Pairing Suggestions

• Creamy mashed potatoes
• Buttered peas
• A pint of bitter

Storage & Reheating

Refrigerated for 4 days and better on day two. Reheat covered over low heat, loosening the gravy with stock. Freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.