A delicious and hearty recipe for Salisbury steak served with a rich mushroom gravy.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 lb ground beef
½ cup breadcrumbs
1 large egg
¼ cup finely diced onion
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons butter
8 oz mushrooms, sliced
½ medium onion, thinly sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon Dijon mustard
½ teaspoon onion powder
¼ teaspoon black pepper
Salt, to taste
Instructions
In a large bowl, combine ground beef, breadcrumbs, egg, onion, garlic, Worcestershire sauce, Dijon mustard, Italian seasoning, salt, and pepper. Mix gently until combined. Shape into 4 oval patties.
Heat a large skillet over medium-high heat. Cook the patties for 3–4 minutes per side, until nicely browned. Remove and set aside.
Melt butter in the same skillet. Add mushrooms and sliced onion. Cook for 5–7 minutes until softened and browned. Add garlic and cook for another 30 seconds.
Sprinkle flour over the mushrooms and stir for 1 minute. Slowly whisk in the beef broth. Add Worcestershire sauce, ketchup, Dijon mustard, onion powder, and black pepper.
Return the patties to the skillet. Reduce heat to medium-low, cover, and simmer for 15–20 minutes, until the steaks are cooked through and the gravy has thickened.
Spoon the rich mushroom gravy over the Salisbury steaks. Serve with mashed potatoes, rice, or buttered vegetables.
Notes
For a gluten-free option, use gluten-free breadcrumbs and flour.
Feel free to add other vegetables to the gravy, such as carrots or peas.
Leftovers can be stored in the refrigerator for up to 3 days.