Description
A classic Salisbury Steak recipe featuring juicy ground beef patties smothered in a rich mushroom and onion gravy. This comforting dish is perfect for a satisfying homemade dinner that rivals takeout.
Ingredients
Scale
For the Patties
- 1 lb ground beef (80/20 blend recommended)
- 1/3 cup breadcrumbs
- 1 egg
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon olive oil or butter (for frying)
For the Gravy
- 1 small onion, thinly sliced
- 1 cup sliced mushrooms
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
Instructions
- Mix the Meat Mixture: In a large bowl, combine the ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently until just combined. Shape the mixture into 4 oval-shaped patties.
- Brown the Patties: Heat olive oil in a large skillet over medium-high heat. Add the patties and cook for 4–5 minutes on each side until nicely browned. Remove the patties from the skillet and set aside. They do not need to be fully cooked at this stage.
- Sauté Onions and Mushrooms: In the same skillet, add butter and sauté the sliced onions and mushrooms. Cook, stirring occasionally, until the vegetables are softened and browned, about 6–7 minutes.
- Make the Roux: Sprinkle the flour over the sautéed vegetables and cook for 1 minute, stirring constantly, to cook out the raw flour taste.
- Add Liquids to Form Gravy: Gradually whisk in the beef broth, Worcestershire sauce, and Dijon mustard (if using). Bring the mixture to a simmer and cook for 2–3 minutes until the gravy slightly thickens.
- Simmer Patties in Gravy: Return the browned patties to the skillet. Cover the skillet and let the patties simmer on low heat for 10–15 minutes, or until fully cooked and the gravy is thick and rich.
- Serve: Serve the Salisbury steaks hot, topped with the mushroom gravy. Enjoy with mashed potatoes, rice, or egg noodles for a complete meal.
Notes
- For best results, use an 80/20 ground beef blend to ensure juicy patties.
- Do not overmix the meat mixture to keep the patties tender.
- Use fresh mushrooms for a more flavorful gravy.
- Dijon mustard is optional but adds a subtle tanginess to the gravy.
- The patties can be cooked in advance and reheated in the gravy for convenience.
- Leftovers store well in the refrigerator for up to 3 days.
