Salisbury Steak

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 26.

	this recipe	typical
binder	0%	6%
egg	11%	10%
dairy	13%	0%
aromatics	33%	17%
sweetener	7%	3%
salt	1%	0%
liquid	119%	79%
vegetables and beans	100%	38%

Where it stands out

• #2 of 26 for slice integrity
• #3 of 26 for tenderness

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

18 g	1/2 cup bread crumbs
61 g	1/4 cup milk (or water – plus more if needed)
454 g	1 pound ground beef (80/20 lean)
3 g	1/2 teaspoon salt
1 g	1/4 teaspoon freshly grated black pepper
	1 shallot (minced)
50 g	1 egg (beaten)
16 g	1 tablespoon soy sauce
16 g	1 tablespoon Worcestershire sauce
34 g	2 tablespoons ketchup
12 g	2 tablespoons parsley or thyme (chopped)
27 g	2 tablespoons extra virgin olive oil
150 g	1 large onion (thinly sliced)
	salt & pepper (to taste)
454 g	1 lb crimini mushrooms (sliced )
22 g	3 tablespoons flour
480 g	2 cups beef stock
5 g	1 teaspoon white or red wine vinegar
6 g	1 tablespoon parsley (chopped)

Method: 12 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I was so impressed with the texture and awesome flavor of this recipe. The one thing I noticed was how stiff the bread crumbs became as I probably let them set too long. I could have added more milk but did not and as I was mixing them into the ground meat t” — a cook, 5.0★

“Just made this Salisbury steak recipe last night. It was fantastic. My husband commented that he hadn’t had this dish in years and it was delicious. My boys (ages 8 to 18) cleaned their plates, minus a few mushrooms. This will be added to our comfort foods rot” — a cook, 5.0★