MI Coop Kitchen

Salisbury Steak in Mushroom and Green Peppercorn Sauce

Recipe by
Great Lakes Energy Cooperative  
Prep: 30 minutes | Cook: 1 hour | Servings: 6


  • 2 pounds ground sirloin
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoon chopped fresh thyme
  • 1 tablespoon of Worcestershire Sauce
  • 1 tablespoon dijon mustard
  • salt and pepper, to taste


  • 1/2 small onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon green peppercorns
  • fresh mushrooms, sliced
  • 2 tablespoons flour
  • 2 to 3 cups beef or chicken broth
  • pan drippings + 1 to 2 tablespoons butter or oil


  1. Sauté onions in 2 tablespoons olive oil until tender but not browned. Add minced garlic and cook for 1 minute. In a bowl, combine ground sirloin, parsley, thyme, dijon mustard, Worcestershire sauce and salt and pepper. Add onions and garlic, and mix well (I use my hands). Form into oval-shaped patties. I make 6 nice size ones from the 2 pounds, but you could make smaller if you prefer.
  2. Brown the patties in a heavy skillet in a little olive oil.  Remove the meat from the pan. Add a little more oil if needed and sauté the onions, garlic and mushrooms. Sprinkle with a little flour, cook for a couple of minutes and add the broth and the green peppercorns. Add the patties to the pan, cover and simmer on low for about an hour. Make sure there is enough sauce to almost cover the steaks. Salisbury steak should be very tender and not have the texture of a just fried hamburger. Simmering the meat in the gravy also enhances the flavor of the sauce.



Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5