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Salisbury Steak - Yellowstone

This Yellowstone-inspired recipe will have you eating like the cowboys!

Salisbury Steak - Yellowstone | Winni Wanderer



·         1 large egg

·         1/3 c. plain dried breadcrumbs

·         2 tbsp. Worcestershire sauce

·         1 tsp. garlic powder

·         1 tsp. (or more) kosher salt

·         1 tsp. onion powder 

·         1/4 tsp. freshly ground black pepper

·         1 lb. ground beef

·         1 tbsp. plus 1 tsp. neutral oil


·         6 oz. Cremini mushrooms, scrubbed, thinly sliced

·         1 1/2 tsp. kosher salt, divided

·         4 tbsp. unsalted butter

·         1 yellow onion, chopped

·         2 sprigs fresh thyme

·         2 tbsp. all-purpose flour

·         1 tbsp. tomato paste

·         1/3 c. red wine, such as Cabernet Sauvignon

·         1 1/2 c. low-sodium chicken stock

·         1 tbsp. Worcestershire sauce



1.      Line a baking sheet with parchment. In a large bowl, mix egg, breadcrumbs, Worcestershire sauce, garlic powder, salt, onion powder, and pepper. Add beef and mix with clean hands until mixture becomes tacky.

2.      In a large skillet over medium-high heat, heat 1 teaspoon of oil. Pinch off a small piece of beef mixture and add to pan. Cook until browned on both sides, about 1 minute total. Transfer to a small plate. Let cool slightly, then taste. Season the remaining beef mixture with more salt, if needed.

3.      Form beef mixture into 4 (3"-wide, 4"-long, 3/4"-thick) oval patties and arrange on prepared sheet. Using a clean finger, press 8 to 10 dimples into each patty.

4.      In a large skillet over medium-high heat, heat the remaining 1 tablespoon of oil. Place patties in skillet, reduce heat to medium, and cook, undisturbed, until deeply browned on the bottom, 2 to 3 minutes. Turn and cook until the other side is browned, 2 to 3 minutes more. Transfer to a large plate.


1.      Drain all but 3 tablespoons fat from skillet. Reduce heat to medium and add mushrooms and 1/4 cup water. Cook, stirring occasionally, until deeply golden brown, 6 to 8 minutes; season with 1/2 teaspoon salt. Transfer to a small bowl; set aside.

2.      In same skillet over medium heat, melt butter. Add onion, thyme, and 1/2 teaspoon salt. Cook, stirring occasionally, until onions are slightly softened and translucent, 5 to 7 minutes. Add flour and tomato paste and cook, stirring frequently, until tomato paste is darkened and beginning to stick to skillet, about 2 minutes. Add wine and cook, stirring, until slightly reduced and a thick, jammy paste forms, about 2 minutes. Slowly whisk in stock and Worcestershire sauce. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened, 4 to 5 minutes.

3.      Remove thyme sprigs and stir in reserved mushrooms. Return steaks to skillet, spooning sauce over. Simmer until an instant-read thermometer inserted into thickest part of steak registers 165°F, 4 to 5 minutes more; season with remaining 1/2 teaspoon salt, if needed.


Source: “Salisbury Steak”. Recipe. www. N.p. 5 July 2023. Web. 12 Dec. 2023.


By Recipe Contributor


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