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Bacon-Wrapped Salisbury Steak with Wild Mushroom Gravy

bacon-wrapped Salisbury steak - featured image
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Juicy beef patties wrapped in crispy bacon and topped with a rich wild mushroom gravy—this easy, crowd-pleasing dinner is pure comfort food with a gourmet twist. Perfect for weeknights or special occasions, it’s hearty, flavorful, and sure to impress.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend for juiciness)
  • 1/3 cup breadcrumbs (regular or panko)
  • 1 large egg, beaten
  • 2 tbsp Worcestershire sauce
  • 1 small yellow onion, finely minced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8–10 slices bacon (not too thick)
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 8 oz mixed wild mushrooms (shiitake, cremini, oyster, or any combo), cleaned and sliced
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 1/2 cups beef broth (low sodium preferred)
  • 1/4 cup heavy cream (or half-and-half)
  • 1 tbsp all-purpose flour
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • Salt and black pepper to taste

Instructions

  1. In a large mixing bowl, combine ground beef, breadcrumbs, beaten egg, Worcestershire sauce, minced onion, 2 minced garlic cloves, salt, and black pepper. Mix gently until just combined.
  2. Divide mixture into 4 even portions and shape each into a thick oval patty (about 1 inch thick). Wrap each patty with 2-3 slices of bacon, tucking or overlapping to cover the sides. Secure with toothpicks if needed.
  3. Heat olive oil in a large skillet over medium-high heat. Add bacon-wrapped patties, seam side down. Sear for 3-4 minutes per side until bacon is browned but not fully crisp.
  4. Preheat oven to 375°F. Transfer patties to a sheet pan lined with a wire rack and bake for 15-18 minutes, or until internal temperature reaches 160°F. (Alternatively, cover skillet and cook over low heat for 10-12 minutes.)
  5. In the same skillet, melt butter over medium heat. Add mushrooms and minced shallot. Sauté for 5-6 minutes until mushrooms are golden and shallot is soft. Add 1 minced garlic clove and cook 1 minute longer.
  6. Sprinkle flour over mushrooms and stir to coat. Slowly pour in beef broth, scraping up browned bits. Bring to a simmer, then add heavy cream and thyme. Simmer 3-4 minutes until thickened. Season with salt and pepper to taste.
  7. Remove toothpicks from steaks. Plate each steak and spoon wild mushroom gravy over the top. Garnish with extra thyme or parsley if desired.
  8. Let steaks rest for 5 minutes before serving to allow juices to redistribute.

Notes

For extra crispy bacon, finish steaks under the broiler for 1-2 minutes. Let patties come to room temperature before searing for even cooking. Use gluten-free breadcrumbs for a gluten-free version or almond flour for low-carb. Any mushrooms work if wild varieties aren’t available. Remove toothpicks before serving. Leftovers reheat well in a covered skillet with a splash of broth.

Nutrition

Keywords: bacon-wrapped Salisbury steak, wild mushroom gravy, comfort food, easy dinner, beef recipe, weeknight meal, retro classic, skillet dinner, family meal, hearty main course

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