We’re showing you how to make classic Salisbury steak, a true comfort food staple that’s also great for your budget, and optimized for simplicity with as few ingredients as possible. We’ll start with 1 lb of cube steak, which is an inexpensive cut of beef that’s been tenderized, and season it with salt and pepper before dredging it in all-purpose flour. I’ll also walk you through my simple method for creating a rich, flavorful gravy from scratch using a roux of butter and flour, plus beef broth and sliced mushrooms. My goal is to teach you how to prepare delicious, affordable meals at home to help stretch your grocery dollar and avoid expensive takeout. We’ll get this cooked up for you right now, so be sure to like and subscribe for more cooking tutorials!
Special Equipment:
Large steep-sided skillet, small skillet
Ingredients:
For the Salisbury Steak and Gravy:
- 1 lb of cube steak
- 1 cup all-purpose flour for dredging
- Salt and pepper to taste
- High-heat vegetable oil (about 5-6 tablespoons)
- 4 oz sliced mushrooms
- 2 cups beef broth
For the Roux:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
Directions:
Prepare the Steak: Portion the cube steak into strips. Season both sides with salt and pepper.
Dredge the Steak: Gently place the seasoned steak into a bowl of all-purpose flour, making sure to coat it well. An egg wash can be used for thicker breading.
Prepare the Roux: While the steak is prepped, heat a small skillet and melt 4 tablespoons of butter. Add 4 tablespoons of all-purpose flour and cook for about 5 minutes, stirring constantly until it reaches a “roux blonde” color and smells nutty. This creates the thickener for the gravy. Set the roux aside in a small bowl to cool.
Cook the Steak: Heat about 5-6 tablespoons of a high-smoke-point oil (like vegetable, peanut, safflower, or avocado) in a large, steep-sided skillet to about 300°F. Shallow-fry the dredged steak for 3 to 4 minutes per side. The cooking time is shorter than for a normal steak because the cube steak is run through a texturizer, making it thinner and allowing it to cook faster. Once browned, remove the steak from the skillet and set it aside.
Start the Gravy: Drain any excess oil from the large skillet, but leave the flour and “fond” (the browned bits) at the bottom, as these will help thicken the gravy. Add a small amount of beef broth to the hot pan and scrape up the fond.
Sauté the Mushrooms: Put a little bit of the drained oil back into the skillet and add the sliced mushrooms. Sauté them for about a minute until they are slightly softened.
Finish the Gravy: Pour the remaining beef broth into the skillet with the mushrooms and bring it to a simmer or boil. Add the salt and pepper and stir to combine. Stir in about 2/3 to 3/4 of the prepared roux, stirring well to prevent lumps. Reduce the heat to low once the gravy has thickened. Use the remaining roux if the gravy has not thickened enough.
Serve: Plate the cooked Salisbury steak and top it in the beef gravy with mushrooms. Suggested serving it with mashed potatoes and peas.
Serves 4
