Mushroom and Shallot Salisbury Steak

Salisbury steak is an American icon. The thin oval patties of probably-too-lean ground beef swimming in a mushroom gravy sea were invented for Civil War soldiers (as a digestive aid, no less). It only took about 100 years before the dish was more likely to be associated with the frozen foods aisle of your nearest grocer. More than a hamburger steak, Salisbury steak usually includes some mix-ins, though fewer than that of a meatloaf (no ketchup here). We decided this classic TV dinner deserved a modernized approach for the streaming world.

In place of the sliced onions found in most homemade Salisbury steak recipes, a plethora of caramelized shallots lend the deep brown gravy a peppery-sweet taste and intense umami. After searing, the beef patties are simmered in the sauce so they soak in all that great flavor as it develops. To counter the savoriness, you’ll gild the patties and the sauce with a hefty dose of mustard powder (we like Colman’s), which is sharper than prepared varieties, like Dijon mustard, and won’t add excess moisture. The unexpected addition lightens things up, turning the often-heavy sauce into something moreish. A quick scattering of fresh parsley quells the richness further, lending the dish a wholesome bite. Suddenly, Salisbury steak is bright and unctuous at the same time, zingy without losing its comfort food appeal.

Serve this take on the retro American weeknight dinner over mashed potatoes or buttered egg noodles and alongside blanched green beans or roasted broccoli for the ultimate culinary throwback.