Salisbury Steaks in Horseradish Parmesan Sauce
Juicy Salisbury steaks in a creamy horseradish Parmesan sauce that combine rich flavor with simple cooking steps, perfect for weeknight dinners or meal prep.
Ingredients
For the Salisbury Steaks
- 1 lb Ground beef (80–90% lean)
- 1/2 cup Breadcrumbs (regular or panko) (whole wheat works too)
- 1 Egg
- 1 small Onion, very finely minced or grated
- 2 cloves Garlic, minced
- 2 tbsp Worcestershire sauce for classic flavor
- 1 tbsp Dijon mustard
- 1 tsp Salt
- 1 tsp Black pepper
For the Horseradish Parmesan Sauce
- 2 tbsp Butter
- 1 tbsp Olive oil
- 1 large Onion, thinly sliced
- 2 cloves Garlic, minced
- 2 tbsp All-purpose flour for thickening
- 2 cups Beef broth or stock
- 1 cup Heavy cream or half-and-half
- 2 tbsp Prepared horseradish (jarred, not horseradish sauce)
- 1/2 cup Grated Parmesan cheese
- 1 tsp Paprika or smoked paprika
- Fresh parsley or chives for garnish
Instructions
Preparation
- In a big bowl, mix the ground beef, breadcrumbs, egg, minced onion, garlic, Worcestershire sauce, Dijon mustard, salt, and pepper until just combined. Shape into 4–6 oval patties.
- If patties feel too soft, refrigerate for 10–15 minutes.
Cooking the Patties
- Heat a large skillet over medium-high heat with butter and olive oil. Sear patties for 3–4 minutes per side until browned.
- Remove patties and set aside.
Making the Sauce
- In the same skillet, reduce heat to medium. Sauté sliced onions with a pinch of salt for about 5–7 minutes until golden.
- Add minced garlic and cook for 30 seconds.
- Sprinkle flour over onions, stir for about 1 minute.
- Slowly pour in beef broth, whisking to combine and scraping the pan. Simmer for 3–4 minutes until thickened.
- Stir in heavy cream, horseradish, paprika, and Parmesan cheese until melted and smooth.
Finishing Touches
- Nestle the patties back into the skillet with sauce, cover, and simmer for 8–10 minutes until beef is cooked through and sauce thickens.
- If sauce thickens too much, add a splash of broth.
Notes
Adapt the recipe for meal prep, freezing, or feeding kids by adjusting horseradish. Perfect with mashed potatoes or cauliflower mash.