Salisbury Steak Recipe

Lentils: Cooked lentils provide a hearty base for the patties, adding protein and texture.

Breadcrumbs: These help bind the patties together and give them structure.

Mushrooms: Finely chopped mushrooms add a savory, umami flavor to the patties.

Onion: A medium onion, finely chopped, adds sweetness and depth of flavor.

Garlic: Minced garlic adds a pungent, aromatic element to the patties.

Soy sauce: This adds a salty, umami flavor to both the patties and the gravy.

Worcestershire sauce: The vegan version adds a tangy, complex flavor to the dish.

Smoked paprika: This spice adds a smoky depth to the patties.

Black pepper: Ground black pepper adds a bit of heat and enhances the other flavors.

Olive oil: Used for cooking the patties, adding richness and helping them brown.

Vegetable broth: Forms the base of the gravy, adding a savory depth.

Flour: Helps thicken the gravy, giving it a rich consistency.

Garlic powder: Adds a concentrated garlic flavor to the gravy.

Onion powder: Adds a concentrated onion flavor to the gravy.

When forming the patties, make sure to press the mixture firmly to ensure they hold together well during cooking. If the mixture feels too dry, you can add a small amount of vegetable broth to help bind it. Conversely, if it's too wet, add a bit more breadcrumbs. This will help achieve the perfect texture for your Salisbury steak.

• lentils - Substitute with black beans: Black beans provide a similar texture and protein content, making them a great alternative to lentils.

• breadcrumbs - Substitute with oat flour: Oat flour can help bind the mixture together while keeping it gluten-free.

• mushrooms - Substitute with eggplant: Finely chopped eggplant can mimic the texture and umami flavor of mushrooms.

• onion - Substitute with leek: Leeks offer a milder flavor and similar texture to onions.

• garlic - Substitute with shallots: Shallots provide a subtle garlic-like flavor and can be used in a similar manner.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste profile.

• worcestershire sauce, vegan - Substitute with coconut aminos: Coconut aminos offer a slightly sweet and savory flavor, making them a good vegan substitute.

• smoked paprika - Substitute with chipotle powder: Chipotle powder adds a smoky flavor with a bit of heat, similar to smoked paprika.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks, offering a smoother appearance.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative to olive oil.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a deeper umami flavor, enhancing the overall taste of the dish.

• flour - Substitute with cornstarch: Cornstarch can thicken sauces and gravies effectively, similar to flour.

• soy sauce - Substitute with liquid aminos: Liquid aminos offer a similar salty and savory flavor, making them a good alternative to soy sauce.

• worcestershire sauce, vegan - Substitute with balsamic vinegar: Balsamic vinegar provides a tangy and slightly sweet flavor, similar to vegan Worcestershire sauce.

• garlic powder - Substitute with granulated garlic: Granulated garlic offers a similar flavor and can be used in the same quantities as garlic powder.

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar flavor and texture to onion powder.

• Allow the patties and gravy to cool completely before storing. This prevents condensation, which can make the patties soggy.
• Place the patties in an airtight container, separating each layer with parchment paper to prevent them from sticking together.
• Store the gravy in a separate airtight container to maintain its consistency and flavor.
• Refrigerate both the patties and gravy for up to 4 days. Reheat in a skillet over medium heat, adding a splash of vegetable broth to the gravy if it has thickened too much.
• For longer storage, freeze the patties on a baking sheet in a single layer until solid, then transfer to a freezer-safe bag or container. This prevents them from sticking together.
• Freeze the gravy in a separate freezer-safe container, leaving some space at the top for expansion.
• Label both containers with the date to keep track of freshness.
• When ready to use, thaw the patties and gravy in the refrigerator overnight. Reheat the patties in a skillet and the gravy in a saucepan, stirring occasionally until heated through.

• Stovetop Method:

  1. Place the patties in a skillet over medium heat.
  2. Add a splash of vegetable broth or water to keep them moist.
  3. Cover the skillet with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the patties in an oven-safe dish.
  3. Add a bit of vegetable broth or gravy to the dish to keep them moist.
  4. Cover the dish with aluminum foil.
  5. Bake for 15-20 minutes, or until heated through.

• Microwave Method:

  1. Place the patties on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If not heated through, continue in 30-second increments until warm.

• Gravy Reheating:

  1. Pour the gravy into a small saucepan.
  2. Heat over medium-low heat, stirring occasionally.
  3. Add a splash of vegetable broth if it becomes too thick.
  4. Heat until the gravy is warmed through and smooth.

• Mixing bowl: Use this to combine the lentils, breadcrumbs, mushrooms, onion, garlic, soy sauce, worcestershire sauce, smoked paprika, and black pepper.

• Skillet: This is essential for cooking the patties and making the gravy.

• Spatula: Handy for flipping the patties in the skillet to ensure they brown evenly on both sides.

• Measuring cups: Necessary for accurately measuring out the lentils, breadcrumbs, and vegetable broth.

• Measuring spoons: Use these to measure out the soy sauce, worcestershire sauce, smoked paprika, black pepper, flour, garlic powder, and onion powder.

• Knife: Essential for finely chopping the mushrooms and onion, and for mincing the garlic.

• Cutting board: Provides a safe and clean surface for chopping the vegetables.

• Wooden spoon: Useful for stirring the gravy until it thickens.

• Colander: Use this to drain the cooked lentils before adding them to the mixing bowl.

• Stove: Needed to heat the skillet and cook both the patties and the gravy.

Pre-cook lentils: Use canned lentils to save time on cooking and cooling.

Pre-chop vegetables: Buy pre-chopped mushrooms and onions to reduce prep time.

Use a food processor: Quickly combine lentils, breadcrumbs, and vegetables using a food processor.

Make ahead: Form and refrigerate patties the night before to save time on cooking day.

Quick gravy: Use a gravy mix instead of making from scratch to speed up the process.