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Savory Salisbury Steaks in Creamy Horseradish Parmesan Sauce

Salisbury steaks creamy horseradish Parmesan sauce - featured image
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Juicy, seasoned Salisbury steak patties swimming in a tangy, nutty, and impossibly creamy horseradish Parmesan sauce. This one-skillet wonder comes together in under 30 minutes for a hearty, comforting dinner that feels fancy but is made with simple pantry ingredients.

Ingredients

Scale
  • 1 pound ground beef (80/20 is ideal)
  • 1/3 cup plain breadcrumbs (panko works great)
  • 1 large egg, lightly beaten
  • 1/4 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil, for searing
  • 1 tablespoon unsalted butter
  • 1 cup heavy cream
  • 1/2 cup chicken broth (low-sodium)
  • 1/4 cup grated Parmesan cheese (freshly grated)
  • 2 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 tablespoon fresh parsley, chopped (optional garnish)

Instructions

  1. Make the patty mixture: In a medium mixing bowl, combine the ground beef, breadcrumbs, beaten egg, diced onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Use your hands to mix everything together gently. Do not overwork the meat.
  2. Shape the patties: Divide the mixture into 4 equal portions. Shape each into an oval patty, about 3/4-inch thick. Use your thumb to create a small dimple in the center of each patty. Place them on a plate and set aside.
  3. Sear the patties: Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, carefully place the patties in the pan. Cook for 4-5 minutes on the first side until a deep brown crust forms. Flip and cook for another 3-4 minutes. Transfer the patties to a clean plate and tent loosely with foil.
  4. Start the sauce: Reduce the heat to medium. Add the butter to the same skillet. Once the butter melts, scrape the bottom of the pan with a wooden spoon to release the browned bits. Let the butter foam for about 30 seconds.
  5. Build the cream base: Pour in the heavy cream and chicken broth, whisking constantly. Bring to a gentle simmer and cook for 2-3 minutes, whisking occasionally, until it thickens slightly.
  6. Add the flavor: Reduce the heat to low. Whisk in the grated Parmesan cheese, prepared horseradish, Dijon mustard, and garlic powder. Keep whisking until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
  7. Finish the dish: Return the seared patties to the skillet, nestling them into the sauce. Spoon some sauce over the tops. Cover and simmer on low heat for 8-10 minutes, until the patties are cooked through (internal temperature of 160°F).
  8. Serve: Sprinkle with fresh parsley if using. Serve the patties with extra sauce spooned over the top.

Notes

Don’t overmix the meat to keep patties tender. Use the dimple trick to ensure even cooking. For the sauce, keep heat low after adding cream to prevent curdling. Freshly grated Parmesan is essential for a smooth sauce. Patties can be shaped a day ahead and refrigerated.

Nutrition

Keywords: Salisbury steak, creamy horseradish sauce, Parmesan sauce, ground beef recipe, 30-minute dinner, one-skillet meal, comfort food, easy dinner

Find it online: https://chloeplate.com/savory-salisbury-steaks-in-creamy-horseradish-parmesan-sauce/