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Salisbury Steaks in Horseradish Parmesan Sauce

These hearty Salisbury steaks are simmered in a creamy horseradish Parmesan sauce with onions, garlic, and thyme for a rich, cozy dinner that tastes restaurant-worthy while staying simple enough for a weeknight meal.
Calories:
Author: Sandra Myers

Ingredients

For the Salisbury Steaks

  • 1.6 pounds ground beef
  • 4 tablespoons breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon dried onion
  • 1 egg
  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter

For the Creamy Horseradish Sauce

  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon dried thyme
  • ¼ cup dry white wine or broth
  • 1¼ cups heavy cream
  • ½ cup grated Parmesan
  • 1 teaspoon horseradish plus more to taste
  • Chopped chives for serving

Instructions

  • Dice the onion and mince the garlic before starting so everything is ready once the sauce comes together.
  • In a large bowl, combine the ground beef, breadcrumbs, salt, pepper, dried onion, egg, and Dijon mustard. Mix gently until just combined to keep the steaks tender.
  • Divide the mixture into 4 equal portions and shape into oval patties about ¾ inch thick. Keeping them even helps them cook uniformly.
  • Heat the olive oil and butter in a large skillet over medium-high heat. Sear the steaks for 5 minutes per side until deeply browned. Remove and set aside. If the butter begins to burn, reduce the heat slightly.
  • Lower the heat to medium and add the onion, garlic, salt, pepper, and thyme to the same skillet. Cook for about 3 minutes until softened and fragrant.
  • Pour in the white wine or broth and scrape up the browned bits from the bottom of the skillet. Simmer for 2 minutes until slightly reduced.
  • Add the heavy cream and bring to a gentle simmer. Stir in the Parmesan and horseradish until smooth and creamy. Taste and adjust the horseradish if needed. If the sauce becomes too thick, add a splash of broth or cream.
  • Return the steaks to the skillet and spoon sauce over the top. Simmer for 5 minutes until fully cooked and heated through. Finish with chopped chives before serving.