Description
This Salisbury Steak with Mushroom Gravy recipe features juicy ground beef patties seasoned perfectly and smothered in a rich, homemade mushroom gravy. The patties are browned in a skillet and finished simmering in a flavorful gravy made from fresh mushrooms, onions, garlic, and a blend of mustard and Worcestershire sauce. Perfectly paired with mashed potatoes, this classic comfort meal can be prepared in just 30 minutes.
Ingredients
Salisbury Steaks
- 1/2 onion (white, brown or yellow)
- 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
- 1 lb/500g ground beef (mince)
- 1 garlic clove, minced
- 1 egg
- 2 tbsp ketchup
- 1 beef bouillon cube, crumbled
- 1/2 tsp Worcestershire sauce
- 3 tsp dijon mustard (or 2 tsp dry mustard powder)
Mushroom Gravy
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 onion, finely chopped
- 5 oz/150g mushrooms, sliced
- 30g / 2 tbsp unsalted butter
- 3 tbsp all-purpose (plain) flour
- 2 cups beef broth / stock (low sodium)
- 1/2 cup water
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- Salt and pepper, to taste
Instructions
- Onion grating: Place the breadcrumbs in a bowl. Use a box grater to grate the onion directly over the breadcrumbs. Mix together with your fingers and leave to soak for a few minutes. This provides moisture and flavor to the breadcrumbs.
- Mix the Salisbury Steak ingredients: Add the ground beef, minced garlic, egg, ketchup, crumbled beef bouillon cube, Worcestershire sauce, and dijon mustard to the bowl with breadcrumbs and grated onion. Use your hands to mix until just combined and the mixture becomes slightly pasty to ensure patties hold together well.
- Form patties: Divide the mixture into 5 equal portions and pat each firmly into oval-shaped patties approximately 3/4 inch (1 2/3 cm) thick.
- Brown patties: Heat olive oil in a skillet over high heat. Add the patties and cook the first side for about 1 minute until browned. Gently flip and brown the other side for about 1 minute. The patties will still be raw inside. Remove and set aside on a plate.
- Cook aromatics: If needed, add a little more oil to the skillet. Add the finely chopped onion and minced garlic. Cook for 2 minutes until the onions become translucent.
- Cook mushrooms: Add the sliced mushrooms to the skillet and cook for 2 to 3 minutes until they turn golden and release their moisture.
- Make gravy roux: Reduce heat to medium. Add unsalted butter to the skillet. Once melted, stir in the flour and cook for 30 seconds while stirring constantly to form a roux.
- Add broth and seasonings: Gradually pour in the beef broth, stirring continuously to break up lumps. Once mostly smooth, whisk in the dijon mustard and Worcestershire sauce.
- Finish cooking steaks in gravy: Return the browned patties along with any juices on the plate back to the skillet. Simmer for 5 to 7 minutes until the gravy thickens and the patties are cooked through, stirring occasionally. If the gravy thickens too quickly, add more water to adjust consistency.
- Season gravy: Remove the steaks onto a plate. Taste the gravy and adjust salt and pepper according to preference.
- Serve: Spoon the mushroom gravy over the Salisbury steaks. These are best served over creamy mashed potatoes. Optionally, sprinkle a bit of chopped parsley on top for garnish.
Notes
- Using panko breadcrumbs gives a lighter texture, but regular breadcrumbs work well too.
- Grating the onion into the breadcrumbs adds moisture and flavor without a strong onion texture.
- If gravy gets too thick, thin it with additional water or broth.
- For a lower sodium version, use low-sodium beef broth and reduce added salt.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
- Serve with mashed potatoes or buttered noodles for a classic comfort meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
