Salisbury Steak

5 from 5 votes

Seasoned ground beef patties are quickly seared, then simmered in a rich mushroom gravy made right in the same skillet. This homemade Salisbury steak is a hearty, old-school dinner that pairs well with mashed potatoes or buttered noodles.

Prep Time30

Cook Time30

Total Time1

Course: Main Dish

Cuisine: American

Keyword: ground beef steak with gravy, Salisbury Steak, salisbury steak with mushroom gravy

Servings: Servings

Author: Pat Nyswonger

Ingredients

For the Salisbury Steak:

1 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 fresh chopped parsley
1 tablespoon Fresh thyme
½ teaspoon salt
⅛ teaspoon ground black pepper
2 large eggs
2 tablespoons olive oil

For the gravy:

2 tablespoons olive oil
8 ounces fresh mushrooms thinly sliced (white or brown)
½ onion chopped
2-3 garlic cloves grated or minced
2 tablespoons butter
¼ cup all-purpose 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

Grating the onion: Use a box grater or the coarse grating disc of a food processor to grate the onion.

Partially cooked patties: After searing, the patties will only be partially cooked. They will finish cooking as they simmer in the mushroom gravy.

Mushroom options: White mushrooms, brown mushrooms, wild mushrooms, or a combination will all work in this recipe.

Avoid overmixing: Mix the beef mixture just until combined. Overworking the meat can make the patties dense.

Gravy thickness: If the gravy becomes too thick, stir in a splash of beef broth until it reaches your preferred consistency.

Salt level: Beef broth varies in saltiness. Taste the gravy before serving and adjust the seasoning if needed.

Nutrition