A delicious recipe for Salisbury Steak with Mushroom Gravy, featuring juicy beef patties smothered in a rich mushroom sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 ½ lb ground beef (80/20 recommended)
½ cup plain breadcrumbs
1 large egg
¼ cup milk
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp ground black pepper
1 tbsp olive oil
8 oz cremini or button mushrooms, sliced
1 medium yellow onion, thinly sliced
2 tbsp unsalted butter
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
½ tsp dried thyme
¼ tsp ground black pepper
Salt, to taste
1 tbsp chopped fresh parsley, optional
Instructions
Prepare the beef mixture. In a large bowl, combine the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined; avoid overmixing.
Shape the patties. Divide the mixture into four equal portions. Shape each into an oval patty about ¾ inch thick. Press a slight indentation into the center of each patty to help it cook evenly.
Brown the patties. Heat the olive oil in a large skillet over medium-high heat. Add the patties and cook for 3–4 minutes per side, until well browned. They do not need to be fully cooked yet. Transfer to a plate.
Cook the mushrooms and onions. Reduce the heat to medium. Add the butter to the same skillet. Add the sliced mushrooms and onions and cook for 6–8 minutes, stirring occasionally, until softened and browned.
Add the garlic. Stir in the minced garlic and cook for 30 seconds until fragrant.
Make the gravy base. Sprinkle the flour over the mushrooms and onions. Stir continuously for 1–2 minutes to cook off the raw flour taste.
Add the broth. Gradually pour in the beef broth while whisking or stirring to prevent lumps. Add the Worcestershire sauce, Dijon mustard, dried thyme, and black pepper. Bring the gravy to a gentle simmer.
Simmer the patties. Return the browned beef patties and their juices to the skillet. Spoon the mushroom gravy over them. Reduce the heat to medium-low, cover partially, and simmer for 10–15 minutes, until the patties reach an internal temperature of 160°F and the gravy thickens.
Adjust the seasoning. Taste the gravy and add salt or pepper as needed. If the gravy is too thick, stir in a little extra beef broth. If it is too thin, simmer uncovered for a few additional minutes.
Garnish and serve. Sprinkle with chopped fresh parsley, if desired. Serve the Salisbury steaks hot with plenty of mushroom gravy.
Notes
For best results, use ground beef with a fat content of 80/20 for juicy patties.
Feel free to add other herbs or spices to the gravy for additional flavor.
This dish pairs well with mashed potatoes or rice.