Description
This Salisbury Steak with Mushroom Gravy recipe features tender ground beef patties seasoned with Worcestershire sauce, Italian seasoning, and Dijon mustard, cooked to golden perfection and smothered in a rich and savory mushroom gravy. It’s a comforting classic dish perfect for a hearty family meal.
Ingredients
Scale
For the Salisbury Steaks
- 1 pound ground beef, 90% lean
- 1/2 onion, finely diced
- 2 garlic cloves, minced
- 1/3 cup panko bread crumbs
- 1 large egg
- 1 1/2 teaspoons Worcestershire sauce
- 2 teaspoons mayonnaise
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons Italian seasoning
- 1 tablespoon ketchup
- 1 1/2 teaspoons milk
- 2 teaspoons Dijon mustard
For Cooking and Mushroom Gravy
- 1 tablespoon olive oil, for sautéing
- 1/2 yellow onion, finely diced
- 1 tablespoon unsalted butter
- 8 ounces brown mushrooms, sliced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup water
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 2 teaspoons ketchup
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
Instructions
- Prepare the patties: In a large bowl, combine ground beef, finely diced onion, minced garlic, panko bread crumbs, egg, Worcestershire sauce, mayonnaise, sea salt, black pepper, Italian seasoning, ketchup, milk, and Dijon mustard. Mix all the ingredients thoroughly until well incorporated. Divide the mixture into four equal portions and shape each into a patty.
- Cook the patties: Heat olive oil in a skillet over medium-high heat. Place the patties in the hot skillet and cook them until they develop a golden brown crust and are cooked through, approximately 4-5 minutes per side depending on thickness. Remove the patties from the skillet and set aside.
- Sauté onions and mushrooms: Using the same skillet, add the finely diced yellow onion and cook until translucent and softened. Add the minced garlic and unsalted butter, cooking until fragrant, about 1 minute. Add the sliced brown mushrooms and continue to sauté until they are browned and browned juices are released. Season with salt and pepper to taste.
- Make the mushroom gravy: In a separate bowl, whisk together the all-purpose flour, beef broth, water, Worcestershire sauce, Dijon mustard, ketchup, sea salt, and black pepper until smooth. Pour this mixture into the skillet with the mushrooms. Stir frequently and cook until the gravy thickens nicely, about 3-5 minutes.
- Combine patties and gravy: Return the cooked patties to the skillet, spooning the mushroom gravy over them to coat evenly. Simmer everything together for 2-3 minutes until the patties are heated through and infused with the gravy flavors. Serve immediately, spooning extra gravy over each serving.
Notes
- Use 90% lean ground beef to ensure the patties stay juicy without being too fatty.
- If panko bread crumbs are unavailable, regular bread crumbs can be used but may affect texture slightly.
- For a thicker gravy, cook it a bit longer, or add an extra 1/2 tablespoon of flour dissolved in water to reach desired consistency.
- Serve Salisbury steak with mashed potatoes or buttered noodles for a classic pairing.
- Adjust salt and pepper quantities as needed to suit your taste preferences.
