Salisbury Steak

Salisbury Steak is an old-time comfort classic that is gaining in popularity again! Lean ground beef gets a flavor boost from a mix of onion, garlic, herbs and spices. The beef is shaped into patty “steaks”, seared briefly, then finished cooking in a rich, umami-packed mushroom gravy.

5 from 5 votes

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Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: Servings

Calories: 637kcal

Author: Pat Nyswonger

Ingredients

For the Salisbury Steak:

1 medium onion
½ cup Panko breadcrumbs
2 pounds lean ground beef 85% to 15%
3 garlic cloves grated or minced
4 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme leaves
½ teaspoon salt
⅛ teaspoon black pepper
2 eggs
2 tablespoons olive oil or vegetable oil

For the gravy:

2 tablespoons olive oil or vegetable oil
8 ounces mushrooms thinly sliced (white or brown)
½ cup chopped onion
2-3 garlic cloves grated or minced
2 tablespoons butter
¼ cup flour
3 cups beef broth
1 tablespoon Dijon mustard

Instructions

For the Salisbury Steaks:

Grate the onion into a large bowl, stir in the breadcrumbs and let sit for 5 minutes, stirring at least once.
Add the beef, garlic ketchup, Worcestershire sauce, mustard, herbs and seasonings.
In a small dish, lightly whip the eggs with a fork and pour over the mixture.
Blend the mixture together with your hands just until combined. Do not over-mix or the beef will be tough.
Divide the beef into 6 equal portions and shape each portion into a thick, oblong-size patty.
Add the olive oil to a large skillet set over medium-high heat and brown the patties on both sides, about 1 minute per side. Do not cook the patties completely as they will finish cooking in the gravy.
Remove the patties and reserve on a plate.

For the Gravy:

In the same skillet set over medium heat, add the oil and onions and cook for 2 minutes. Add the sliced mushrooms and sauté until the mushrooms are lightly browned and the onions are translucent, about 2 minutes. Stir in the garlic and cook briefly until fragrant.
Add the butter to the skillet and when it has melted sprinkle the flour over the mushrooms, stir and cook for 30 seconds to cook the flour.
Slowly add the beef broth while stirring continually until the gravy has thickened. Stir in the mustard and taste for seasoning.
Transfer the beef patties back into the skillet, reduce the heat to low and simmer for 8-10 minutes.
Serve the salisbury steaks with mashed potatoes or hot noodles, topped with the mushroom gravy.

Notes

Use a box grater or the coarse disc grater of a food processor to grate the onions.
The beef patties will be about half-way cooked when removed from the skillet. They will finish cooking while simmering in the hot mushroom gravy.
Any type of mushrooms may be used, wild, white or brown mushrooms or a mixture.

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