Salisbury Steaks in Horseradish Parmesan Sauce Recipe
This recipe features juicy Salisbury steaks smothered in a creamy horseradish Parmesan sauce. Ground beef patties are seasoned and seared to perfection, then simmered in a rich sauce made from sautéed garlic and onions, white wine, heavy cream, Parmesan cheese, and a kick of horseradish. Topped with fresh chives, this comforting dish elevates classic Salisbury steak with a flavorful twist that’s perfect for a satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Salisbury Steaks
- 1.6 pounds ground beef
- 4 tbsp breadcrumbs
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp dried onion
- 1 egg
- 1 tsp Dijon mustard
- 1 tbsp olive oil (for cooking)
- 1 tbsp unsalted butter (for cooking)
Creamy Horseradish Sauce
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp dried thyme
- ¼ cup dry white wine (or beef or chicken broth)
- 1 ¼ cups heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp horseradish (more to taste)
- Chopped chives (for serving)
Instructions
- Prep Ingredients: Dice the yellow onion and mince the garlic cloves to have them ready for the sauce.
- Mix the Patties: In a large bowl, combine ground beef, egg, salt, black pepper, dried onion, breadcrumbs, and Dijon mustard. Mix gently with your hands until just combined. Divide into 4 equal portions and press each into a ¾ inch (2 cm) thick patty using a spatula or hamburger press.
- Sear the Steaks: Heat olive oil and butter in a large skillet over medium-high heat. Place the Salisbury steaks in the skillet and cook undisturbed for 5 minutes on each side until browned and cooked through. Remove steaks from the skillet and set aside.
- Sauté Aromatics: Reduce heat to medium. Add minced garlic, diced onion, salt, black pepper, and dried thyme to the same skillet. Cook for about 3 minutes until the onion softens and the mixture is fragrant.
- Deglaze the Pan: Pour in the dry white wine to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2 minutes to reduce slightly.
- Make the Sauce: Add the heavy cream and bring the mixture to a gentle boil. Stir in horseradish and grated Parmesan cheese. Taste and adjust the horseradish amount if you want a stronger kick, adding up to 1 teaspoon more.
- Simmer with Steaks: Return the Salisbury steaks to the skillet, spoon some sauce over them, and sprinkle with chopped chives. Simmer together for 5 minutes to allow the flavors to meld and the steaks to warm through.
- Serve: Serve the Salisbury steaks hot, topped with extra sauce and chives as desired. Enjoy your comforting and flavorful meal!
Notes
- Use dry white wine for the sauce or substitute with beef or chicken broth if preferred.
- Adjust horseradish to taste; it adds a spicy kick that can be mild or strong based on your preference.
- Be careful not to overmix the meat mixture to keep the patties tender.
- Let the skillet sauce reduce adequately for a thicker, richer consistency.
- Serve with mashed potatoes, rice, or steamed vegetables for a complete meal.
