Salisbury Steak for Two Recipe



  • ¼ cup milk
  • 3 tablespoons instant potato flakes
  • 8 ounces 90 percent lean ground beef
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • ½ cup thinly sliced onion
  • 8 ounces portabella mushrooms, trimmed and sliced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons tomato paste
  • 1 cup beef broth
  • 2 tablespoons dry sherry


  1. In a large bowl mix together the milk and potato flakes. Using your hands’ mix in the ground beef, ½ teaspoon salt, and ½ teaspoon pepper; form meat mixture into 2 patties about a ½ inch thick.
  2. Melt 1 tablespoon of butter in a nonstick skillet over medium heat. Brown patties on both sides and set aside on a plate.
  3. Add a tablespoon of butter to the skillet and the onions; cook until onions start to brown. Add the mushrooms and a ¾ teaspoon of salt and cook until mushrooms have given up their moisture and are tender. Stir in the flour and tomato paste and cook for about 2 minutes. Slowly mix in the broth and sherry. Return the patties to the skillet, cover, bring to a simmer, and cook covered for 5 minutes. Flip patties and continue cooking covered until patties are done. (160F)
  4. Remove steaks to a platter and lightly cover with aluminum foil to keep warm. Continue cooking the sauce until slightly thickened – salt and pepper to taste and pour the sauce over steaks.