Stuffed Salisbury Steaks and Stroganoff Sauce


  • 1.5 kg (approximately 3.3 lbs) ground beef or chuck (with 15% to 25% fat content)
  • 2 eggs, beaten
  • 1.5 tsp salt
  • 2 tsp balck pepper
  • 1.5 tsp paprika

The stuffing:

  • 1 1/2 large onions
  • 250 gr (8.8 oz.) button (white) mushrooms
  • 250 gr (8.8 oz.) smoked bacon
  • 4-5 tbsp salted-butter for frying

Stroganoff Sauce:

  • 400 ml (roughly 1.5 cups) sour cream
  • 1/3 tsp salt
  • 1/4 tsp finely ground black pepper
  • 2-3 tsp paprika, depending on taste
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, pressed or finely chopped
  • 1/8 cup doppio concentrato di pomodoro (double concentrate tomato paste, available in Italian grocers. If not, use 1/4 cup regular tomato paste)
  • 1/2 cup beef stock
  • 1/2 tsp dried onion or onion powder
  • Option: 1/2 tsp caraway seeds (whole)


  • Mix the meat with the eggs and seasonings fully and refrigerate for at least an hour.
  • Form into balls of 340 gr (12 oz.) each and press into patties using a burger press or your hands. Be sure that the meat is fully compacted.
  • Make the filling beginning by caramelising the onions in butter. Fry the mushrooms and the bacon until brown and mix with the caramelised onions. Allow to cool.
  • Follow the full directions in the blog for the assembly instructions.

Stroganoff Sauce

  • Begin by bringing the broth to a simmer. Whisk in all ingredients except the sour cream and allow to return to a simmer.
  • When the broth is at a simmer, add the sour cream, whisking continuously and remove from the heat. Serve immediately.
  • Use on the stuffed Salisbury steaks and sprinkle with caraway seeds if desired.