Like many ’90s kids, frozen TV dinners were a summer staple—especially during that sweet spot when I was old enough to stay home alone but not quite old enough for a summer job (the dream). I can remember tuning into The Rosie O’Donnell Show and sitting down with a tray of Salisbury steak, complete with chewy corn, mashed potatoes, and (fingers crossed) a molten brownie.
Jesse Szewczyk gives this nostalgic American classic a serious glow-up. His Mushroom and Shallot Salisbury Steak transforms into a rich, savory, flavor-packed dish, layered with tender, almost-caramelized shallots and sauteed mushrooms. The beef patties, seasoned with Worcestershire, garlic, and mustard, are seared until golden and finished in a silky mushroom gravy brightened with thyme and a splash of lemon juice. I’ll be pouring that sauce over everything.
While Salisbury steak can skew heavy, this version is brightened with just the right amount of zing to wake up your taste buds.
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: low-sodium chicken broth
Pricey Ingredients: —
Hard-to-find: —
Recipe on BonAppetit.com
